Weekend Update

The Instant Pot Chicken Chili Edition

Several weeks ago I got an Instant Pot electric pressure cooker. I never had a classic stovetop pressure cooker because frankly, I was scared of them. This thing however, while appearing rather complicated is actually pretty darn easy to use and I am learning to use it and becoming quite a fan. I decided when I first got it that I was going to make a place for it to live on my kitchen counter so that it would always be handy. I knew that the more accessible it was the more I’d use it.
Instant Pot
The model I have is the Instant Pot IP-DUO60

7-in-1 Multi-Functional Cooker: Pressure cooker, Slow cooker, Rice Cooker/Porridge Maker, Steamer, Sauté/Browning, Yogurt Maker & Warmer

I have barely scratched the surface of the functions but I definitely plan to learn about and try those I haven’t used yet.

My favorite source of information, recipes and support for new users of electric pressure cookers such as this is Pressure Cooking Today. I have used several of the methods and recipes on that site with great success. Another valuable resource is the Instant Pot Community Facebook Group. It’s a group with thousands of members so there is a lot of repetition and clutter in the timeline but the search function within the group works quite well. Between the Facebook group and the Pressure Cooking Today website I have been able to find the answer to any question I’ve had since I first opened my Instant Pot.

Granted, with some dishes there really isn’t much of a time saving, but with others it’s amazing how quickly a meal can come together.

We made BBQ pork ribs in the Instant Pot, then finished them off on the grill while I rinsed out the pot and steamed some fresh broccoli to absolute perfection. BBQ Ribs dinner in an hour from start to serve was pretty impressive.

The thing I like about using an electric pressure cooker is that even if it’s not necessarily faster than cooking something traditionally on the stovetop there is usually a point where I’ve locked the lid and left the pot to do its thing and I could go do something else instead of standing at the stove minding a pot.

This White Chicken Chili is a dish that is quickly becoming a weekend lunch favorite of ours. It’s another of those one hour from start to serve dishes and that includes having to cook the cut up chicken. If I had precooked chicken in the fridge or freezer is would be even faster.


This particular recipe is from Pressure Cooking Today and I highly recommend it. The only modification I make is to reduce the cumin because we’re not big cumin fans at our house. Once the chili is done it’s really more of what I would call a soup consistency. The leftovers reheat quite well in the microwave. We like to garnish it with a dollop of sour cream or greek yogurt and chunks of avocado.

Quick White Chicken Chili

Yield: 6 – 8 servings
Ingredients
1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced or pressed
3 cups cooked, diced or shredded chicken
2 cans (14 ounce) chicken broth
1 jar (16 ounce) salsa verde
1 can (4 ounces) diced green chilies
1 teaspoon cumin
1/4 teaspoon red pepper flakes
2 cans (15.5 ounce) cannellini beans or other white bean, drained and rinsed
2 tablespoon cornstarch
3 tablespoon cold water
Salt and pepper to taste
Directions

1. Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.

2. Add chicken, chicken broth, salsa verde, green chilies, cumin, red pepper flakes and beans to the pressure cooking pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.

3. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release to release any remaining pressure.

4. In a small bowl, dissolve cornstarch in 3 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until chili thickens. Add salt and pepper to taste.

5. Served topped with sour cream, diced avocado, tortilla chips, and shredded cheese.


wkendcooking
Weekend Cooking, hosted by Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post

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