Kelly's InstaPot White Bean & Chicken Chili

/

I created this a few weeks ago after craving White Chicken Chili and had just some of the ingredients a recipe I saw online require. We both loved it and Guy told me not to make it any other way :)

Ingredients

  • 4 medium to large boneless Chicken Breasts, cut up into small bite size pieces
  • 1 onion chopped small
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic (fresh or from jar)
  • 1 can Rotel (do not drain)
  • 2 cans Great Northern beans (do not drain)
  • 1 large can corn, drained
  • 1 can Bush's Black Bean Fiesta
  • 1 package chili seasoning

In the InstaPot

Saute onions and garlic in olive oil until soft
Add all other ingredients except chicken, stir well
Add Chicken, stir well again
Set IP to Manual, High, cook for 10 minutes and let naturally release

Insta-pot Chicken Vegetable Soup

/

Created by me using a few different ideas I had read on-line.

1 Tablespoon butter
1 large onion
2 cups frozen mixed vegetables (anything you like)
1 large celery stock, sliced
6 cups chicken stock (store bought or home-made)
2 cups boneless Chicken breast, raw, cubed
1 teaspoon salt
1 Bay leaf
1-2 tablespoons fresh chopped parley or freeze dried parsley
Fresh Ground Pepper to taste
Pasta of choice - Barley is yummy but rotini, egg noodles or rice will work.

Steps:Select saute, melt butter then add onions and celery and cook for 1-3 minutes until soft
Add chicken stock, frozen vegetables, bay leaf and chicken.  Stir well.Lock lid in place. Select High pressure set for 9 minutes.When timer goes off let rest for 5  minutes then use quick release.  Add salt and pepper to taste.

Serve over cooked pasta.

Makes 5-6 nice size servings. This will freeze great. Just thaw, heat on stove or microwave over fresh batch of pasta.