1. White Chicken Chili
If you’re looking for a variation on your typical beef-based chili that you can make from start to finish in under 30 minutes, this white chicken chili is your answer. Not only will it leave you full for hours, but using chicken instead of beef makes the dish much healthier, too. The combo of a creamy base with the spice of green chiles and cayenne pepper makes this recipe truly dynamic in flavor.
If you’re not in the mood for a beef-based chili, why not choose a leaner protein and try this Instant Pot white chicken chili instead? Plus, by using your handy-dandy Instant Pot, you can enjoy a steaming bowl of chili in just under 30 minutes. Seriously, that’s it! Between the cannellini beans, the corn, and the chicken, a bowl of this Instant Pot white chicken chili will leave you feeling full for hours.
MAKES 8 SERVINGS
INGREDIENTS
For the chili
1 small onion diced
2 minced garlic cloves
1 tsp olive oil
2 chicken breasts
2 cups chicken stock
1 can cannellini beans
1 can corn
1 small can green chiles
1 tsp chili powder
1 tsp oregano
¼ tsp cayenne pepper
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 cup heavy cream
For chili toppings (optional)
Cilantro
Tortilla chips
Avocado
Shredded taco cheese
Greek yogurt
HOW TO MAKE IT
- Turn on the saute feature. Saute the diced onions and garlic together with the olive oil. Turn off the saute feature.
- Add chicken stock, beans, corn, minced garlic, green chiles, onion, oregano, cayenne pepper, paprika, cumin, and salt. Stir.
- Place the chicken breasts in the Instant Pot.
- Seal the lid and set it on high pressure (Manual/Pressure Cook) for 20 minutes. Once finished, release the pressure.
- Remove the chicken breasts and shred on a cutting board. Add the shredded chicken back to the Instant Pot.
- Turn on the Saute feature. Pour in the heavy cream and stir until warmed through.
- Serve with tortilla chips, avocado slices, shredded taco cheese, greek yogurt, and cilantro, if desired.
2. French Onion Soup
Nothing beats a classic, and with this recipe, French onion soup has never been easier. Say goodbye to the stresses of having to caramelize the onions perfectly, thanks to your Instant Pot. Breaking through the layer of melted gruyere and baguette to reveal the rich, flavorful soup will have you feeling like you’re in France—bon appetit!
Getting onions to cook perfectly for French onion soup can be quite the challenge. First, you have to carmelize them, then have them simmer in a wine and beef broth before baking it with crusty bread and melty cheese. There are a lot of steps to take, but thanks to this Instant Pot French onion soup recipe, you can eliminate the stress and cook a batch of onions perfectly every single time.
This Instant Pot French onion soup is a great appetizer if you plan on making dinner for a crowd. When you serve them in small ramekins (that can bake in your oven), you’ll easily be able to create portion control for the appetizer so your appetite for dinner won’t be spoiled. If you really want to make your dinner a classy affair, serve this red wine steak with oven-baked fries and finish it off with these grilled apricots with vanilla ice cream.
MAKES 8 SERVINGS
INGREDIENTS
2 yellow onions, sliced thin
2 sweet onions, sliced thin
4 Tbsp butter
2 minced garlic cloves
1/2 tsp dried thyme
1/2 cup dry wine
4 1/2 cups beef broth
1 small French baguette
1/4 cup olive oil
6 slices Gruyere
HOW TO MAKE IT
- Add sliced onions, butter, minced garlic, thyme, salt, and 1/4 cup of water to the Instant Pot.
- Seal and cook on high pressure (Manual/Pressure Cook) for 5 minutes. Release the pressure immediately after.
- Turn on the Saute feature. Using a rubber spatula, continue to mix until the onions start to carmelize—about 3 minutes.
- Add in the wine, then let it simmer for about 10 minutes, or until the wine cooks through.
- Pour in the beef broth. Let it simmer for 20 minutes while you prepare the bread. While you wait, preheat the oven to 400 degrees.
- Cut thick slices of the French baguette, about 2 slices per bowl.
- Brush the olive oil on both sides of the baguette slices, then place on a baking sheet.
- Toast in the oven on both sides for 6 minutes, flipping the slices after the first 3.
- Once removed, set the oven to broil.
- Ladle the soup into oven save bowls or large ramekins. Add slices of baguette to the tops of each bowl, then a slice of Gruyere cheese.
- Place the bowls on a clean baking sheet. Carefully place in the oven and broil for 3 to 5 minutes, or until the cheese starts to get bubbly.
- Be careful when serving, the ramekins will be hot!
