Instant Pot Yardbird Chili With White Beans Food
INSTANT POT® YARDBIRD CHILI WITH WHITE BEANS
White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker. You can make this ahead of time using the pressure-cook mode and then switch over to slow-cooker mode.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more.
- Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 39.7 g, Cholesterol 26.6 mg, Fat 10.7 g, Fiber 11.2 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 977.2 mg, Sugar 3.4 g
INSTANT POT BEEF AND BEAN CHILI
This Instant Pot Beef and Bean Chili is hearty and filling, and packed with lean ground beef and beans! Ready in 30 minutes!
Provided by Chrissie
Categories Lunch Main Course Main Dish Soup
Time 30m
Number Of Ingredients 17
Steps:
- Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil and the beef.
- Brown the beef for about 5 minutes, adding the onion, garlic, carrots, celery, bell pepper, spices, and salt.
- Continue sauteing for a few minutes more, just until the veggies begin to soften.
- Add the beans, canned tomatoes, tomato puree, and beef stock and stir everything together well.
- Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
- Cook for 10 minutes on "Pressure Cook".
- When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
- When the pressure has released, open the lid and serve in bowls with a dollop of sour cream, some cheese, and some fresh parsley or chives.
Nutrition Facts : ServingSize 1 cups, Calories 312 kcal, Carbohydrate 37 g, Protein 25 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 801 mg, Fiber 10 g, Sugar 5 g
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- Measure out one cup of beans with liquid, place in a small bowl, and mash until creamy *(see first note). Drain and rinse the remaining beans under cold water. Set aside.
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- Combine all the ingredients except for toppings in the inner pot of a 6 or 8 quart Instant Pot. I have the 6 quart Duo. Stir gently to distribute the beans and spices.
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