FIXATE INSTA POT WHITE CHILI Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp. olive oil
1 cup chopped, seeded poblano chiles
(approx. 2 medium)
1 cup chopped onion (approx. 1½ medium)
4 cloves garlic, finely chopped
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground smoked paprika
½ tsp. sea salt (or Himalayan salt) ¼ tsp. ground black pepper
4 cups low-sodium organic chicken broth
1 lb. raw chicken, boneless, skinless (preferably a mixture of white and dark)
2 Tbsp. cornstarch (preferably GMO-free) + 2 Tbsp. water (combine to make a slurry)
2 cups canned white beans, drained, rinsed (approx. 1¼ cans, 15-oz. each)
½ cup reduced-fat sour cream
2 tsp. chopped fresh cilantro
½ medium lime, cut into 4 wedges
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Directions: |
Directions:1. Set instant pot to “sauté.” 2. Heat oil in pot. Add chiles, onion, and garlic; cook for 5 minutes, stirring frequently, or until vegetables begin to soften. 3. Add chili powder, cumin, paprika, salt, and pepper; cook for an additional 1 minute. 4. Add broth and chicken; seal pot and switch setting to “pressure cooker” at “high pressure.” Set timer for 20 minutes. 5. Once cycle is complete, release pressure, being sure to keep clear of steam. Shred chicken in pot with two forks. 6. Switch setting to “sauté” and stir in cornstarch slurry. Simmer for 5 to 7 minutes, or until mixture thickens. Stir in beans and sour cream; serve immediately or switch setting to “warm” until ready to serve. 7. Evenly divide chili among four bowls; top each evenly with cilantro, and serve lime wedge on the side |
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Personal
Notes: |
Personal
Notes: Containers: 1/2G, 1Y, 1R, 1/2B, 1 tsp
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