Recipe Box, White Chicken & Corn Chili, Instant Pot or Slow Cooker

the Painted Apron

4 years ago

I made my first Instant Pot dinner the other night

Omg, I am in love!

I had no idea how incredible this appliance is!!

It can do so many things!

Forgive me for being slow to come to the Instant Pot party!!

Oh!

You can make this recipe in a Slow Cooker too!

You will find recipes for both methods at the end of the post

Either way this is a “winner winner chicken dinner!”

HHjr gave me the Instant Pot for Christmas,

but I think it was really because he wanted one…

He has made pot roast, bread, rice, mashed potatoes

Finally, I got a turn!

The one thing I learned right off the bat is to have your ingredients prepped and ready

Mis en place, have onions chopped, garlic minced, beans rinsed etc.

Once you’ve done all the prep, the rest is a breeze!

Cook the onions in olive oil on the saute setting, it gets hot fast!!!

After 3 minutes add the garlic for another minute then turn off saute setting

Put the chicken into the pot and top with beans, corn, chiles

add broth and lime juice, season

and place cream cheese on top

Cover and set to pressure cook for 20 minutes

Keep in mind it will take about 10 minutes to pressurize,

then it will cook for 20 minutes and the timer will go off

Let the pot depressurize on it’s own for 10 more minutes,

then carefully manually finish depressurization by turning the vent lever,

keeping fingers away from where the machine vents

DO NOT put your fingers over the vent

Stir in the cream mixed with cornstarch

Like magic you will have this dreamy soup!

The chicken is velvet, it will easily break up

into smaller pieces while you are stirring in the cream

Garnish and serve or cover and hold on the Keep Warm setting until you’re ready

this recipe is adapted from Sweet & Savory Meals

INSTANT POT WHITE CHICKEN & CORN CHILI

Course Instant Pot, Main Course, Soup

Cuisine American, Tex-Mex

Keyword apple cheddar soup, chicken chili, chili, instant pot chili, white chili

Prep Time 10

Cook Time 30

Servings 4

Ingredients

1 1/2 lbs boneless chicken tenders {or chicken breasts cut into tenders}
1 yellow onion diced
2 Tablespoons olive oil
4 cloves garlic minced
2 15 oz. cans of sweet corn drained and rinsed
2 15 oz. cans of white beans {cannellini beans} drained and rinsed
1 15 oz. can of creamed corn
1/2 – 1 4 oz. can chopped green chiles
1/2 tsp dried thyme
Salt and pepper
3 cups chicken broth
2 Tablespoons lime juice
8 oz. cream cheese softened and cut into cubes
Finishing sauce
1 cup light cream
3 Tablespoons cornstarch
Garnishes
Grated sharp cheddar cheese
Chopped green onions
Fritos

Instructions

Turn on Instant Pot and select Saute, adjust the temperature to High. Once it reads hot, add olive oil and onion, cook stirring for 3 minutes, just until softened.
Add minced garlic and cook for another minute, just until fragrant.
Turn off Saute mode.
Add the chicken tenders and the rest of the ingredients from the first list, placing the cream cheese on top.
Close with the lid, lock it and point the valve to seal. Select Pressure Cook and input 20 minutes.
Once the time has passed, do a 10-minute Natural Pressure Release, after which release manually the remaining pressure.
Open the IP, stir and select Saute, on Medium heat.
In a small cup mix cream and cornstarch until combined and add the mixture to the pot. As you stir in the cream, break up the chicken into smaller pieces with your whisk or spoon. If not serving right away, set Instant Pot on the Keep Warm setting.
Garnish with grated cheese and chopped green onions. Serve with Fritos Scoops for dipping.

Slow Cooker White Chicken & Corn Chili

Course Main Course, slow cooker, Soup

Cuisine American, Tex-Mex

Keyword apple cheddar soup, chicken chili, chili, easy chili, slow cooker, slow cooker chili, white chili

Prep Time 10

Cook Time 4

Servings 4

Ingredients

1 1/2 lbs boneless chicken tenders {or chicken breasts cut into tenders}
1 yellow onion diced
2 Tablespoons olive oil
4 cloves garlic minced
2 15 oz. cans of sweet corn drained and rinsed
2 15 oz. cans of white beans {cannellini beans} drained and rinsed
1 15 oz. can of creamed corn
1/2 – 1 4 oz. can chopped green chiles
1/2 tsp dried thyme
Salt and pepper
3 cups chicken broth
2 Tablespoons lime juice
8 oz. cream cheese softened and cut into cubes
Finishing sauce
1 cup light cream
3 Tablespoons cornstarch
Garnishes
Grated sharp cheddar cheese
Chopped green onions
Fritos

Instructions

Saute onions in olive oil in a skillet for 5 minutes, then add garlic and cook for 1 more minute.
Spray slow cooker with cooking spray. Add onions to slow cooker, top with chicken, beans, corn, green chiles, chicken broth, lime juice and season. Top with cream cheese. Cover and cook on low for 6-8 hours or high 3-4 hours.
Combine cornstarch with cream until well blended. Stir into chili, breaking chicken into smaller piece with your whisk or spoon. Cover slow cooker and cook for 30 minutes. Stir again and serve.
Garnish with cheddar cheese and green onions and serve with Fritos Scoops for dipping