Love healthy chili recipes? Try our reader shared Instant Pot beef chili or wildly popular Instant Pot white chicken chili.

This Instant Pot turkey chili tastes like the best turkey chili that has been simmered on the stove all day! Flavorful, comforting and hearty bowl of homemade chili entire family will love. Even kids because this soup is not spicy.

Not all but many recipes make sense to be converted to Instant Pot recipes. And turkey chili is one of them. Because it’s easy!

Why You’ll Love This Recipe

• Make it your own: This is why I love making chili! Because I can customize it and I know everyone will dinner. Even kids’ picky friends, let’s face it!
• Healthier: By using ground turkey instead of ground beef, we avoid eating about 28 grams of saturated fat. Healthier is only Instant Pot vegetarian chili.
• Easy recipe: Although total cooking time with pressure build up is about 30 minutes, prep time is only 15 minutes and you walk away. No waiting to boil or stirring. And chili will taste just like your mom used to make.

Ingredients for Instant Pot Turkey Chili

• Ground turkey: Lean or extra lean ground turkey, even ground chicken will be great in this recipe.
• Beans: You can use any combination of beans. I like to use red kidney beans, pinto beans and any white beans like navy, cannellini or lima. More varieties, more flavor. If you cook dried beans without salt, add 1 teaspoon salt.
• Corn: Fresh, canned (drained) or frozen corn (no need to thaw).
• Canned diced tomatoes and paste: No need to drain diced tomatoes. If you have Rotel, diced tomatoes with green chilies, even more flavor.
• Broth or stock: Pick low sodium. I like to use organic low sodium bouillon cubes mixed water to save storage space, packaging and money. Or Instant Pot chicken broth or Instant Pot beef bone broth when I have it on hand.
• Spices: Chili powder, cumin, paprika, oregano, salt and pepper.

How to Make Turkey Chili in Instant Pot

This Instant Pot turkey chili can be made in 6 quart Instant Pot and 8 quart Instant Pot as written. For 3 quart, half the ingredients and keep same cooking time.

• Brown the meat: Saute ground turkey just enough to separate into small pieces. It doesn’t have to be cooked through or browned.
• Add remaining ingredients: Add broth, onion, garlic, bell pepper, corn, beans, chili, powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste in this exact order, just like listed in the recipe. Do not stir to avoid the Burn message.
• Cook: Pressure cook chili on high pressure for 15 minutes. Release pressure using Quick Release or you can let pressure cooker come down on its own with Natural Release.

Tips for Best Results

• Browned bits of meat stuck to the pot: Deglaze the pot only if you see the bottom has stuck bits to it. Add 1/2 cup broth and deglaze the pot. My 6 quart Instant Pot runs hotter and browns more than 8 quart one.
• Make sure tomatoes are on top: Add ingredients in the order listed in the recipe with diced tomatoes and tomato paste going in last. This is to avoid the Burn message.
• Don’t stir before cooking: Again it helps to avoid the Burn message. If you stir, tomato can be touching the bottom of the pot and its sugars burning.
• Don’t double the recipe: I do not recommend to double this recipe even in 8 quart Instant Pot because ingredients will not fit and pot won’t come to pressure! What you can do though, add extra 1 pound of meat and a can of beans, then adjust seasonings to taste at the end.
• To thicken the chili: This chili will thicken with time but if you want it to be very thick right away, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water and add to the pot. Then press Saute, stir and simmer for a few minutes until thickened.

Can I Make It with Dried Beans?

Yes! By super popular demand I have tested this Instant Pot turkey chili with dried beans. Result was ah-mazing.

Not only it is convenient, cheap and lower in sodium version of chili, the stew comes out more hearty thanks to a bean broth. Texture wise similar to healthy white chicken chili where we mash some beans for hearty thick stew texture.

To make chili with dried beans, you do not have to soak them. Use 2 cups rinsed dried beans with 4 cups of broth and pressure cook for 40 minutes.

If you cook red kidney beans in Instant Pot or black beans in Instant Pot, they only take on average 12 minutes with NPR. But because we have many other ingredients in the pot, cooking time is 3 times longer. Just like with Instant Pot rice and beans cooked together in a pressure cooker. Science!

Serving Suggestions

• Fixings: Serve chili traditionally with shredded cheese, plain yogurt or sour cream, green onion, cilantro, lime and avocado. And how can you forget a slice of buttery almond flour cornbread or some cornbread muffins?!
• Serve as an appetizer: With tortilla chips for dunking.
• With a salad: Mexican kale salad or Mexican street corn salad would go well with this turkey chili.
• Stretch it: Make Instant Pot turkey chili go further served over Instant Pot baked potatoes or Instant Pot spaghetti squash.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 5 days.

Freeze: Hearty soups and stew without tender vegetables freeze well. Cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheat: Simmer on the stovetop covered on low heat, stirring occasionally and until warmed through.

FAQs

More Chili Recipes to Try

• White bean pumpkin turkey chili
• Buffalo chicken chili
• Ground chicken chili
• Crockpot white chicken chili

More Instant Pot Recipes

• Instant Pot taco soup
• Instant Pot ground turkey quinoa bowls
• Instant Pot meatballs

Looking for more ideas? Check out this collection of our top healthy Instant Pot recipes!

Print

Instant Pot Turkey Chili

Instant Pot Turkey Chili with ground turkey, beans, veggies and spices ready in under 1 hour with a taste like it has been cooking all day.

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Pressure Up & Down Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 292kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steam diverter

Ingredients

• 1 lb ground turkey
• 1 cup any stock or broth low sodium
• 1 large onion diced
• 3 large garlic cloves minced
• 1 bell pepper diced
• 1 1/2 cups corn canned or frozen
• 14 oz can low sodium red kidney beans rinsed and drained
• 14 oz can low sodium cannellini or navy beans rinsed and drained
• 14 oz can low sodium pinto beans or black eyed peas rinsed and drained
• 2 tbsp chili powder makes mild, 3 tbsp for spicy
• 1 tsp cumin
• 1 tsp oregano dried
• 1/2 tsp paprika
• 3/4 tsp salt
• 28 oz can diced tomatoes low sodium
• 6 oz can tomato paste low sodium
• Avocado oil
• Green onion cilantro, cheese, plain yogurt (for toppings)

US Customary – Metric

Instructions

• On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot. Swirl a bit of oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with spatula often. Meat doesn't have to cook through.
• If you see bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot. If not, then it's fine. My 6 quart Instant Pot runs hotter than 8 quart. Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth.
• Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir to avoid Burn.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
• After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. Open the lid, stir and serve hot with your favourite toppings.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Make a freezer meal: Cook ground turkey until small pieces for 5 minutes, stirring constantly. Transfer to a Ziploc bag with other ingredients (add tomato products right after meat). Before cooking, add 1 cup water or low sodium broth and cook from frozen on High pressure for 20 minutes. Quick release.
• To make chili with dried beans (no soaking): Use 2 cups dried beans with 4 cups stock and cook for 40 minutes.
• If you cook your own beans without salt, add 1 tsp salt.
• Ground chicken will work just as well.
• I often use frozen vegetables like chopped pepper, corn and frozen cooked beans to save time.

Nutrition

Serving: 2cups | Calories: 292kcal | Carbohydrates: 37g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 494mg | Fiber: 11g | Sugar: 8g

The post Instant Pot Turkey Chili appeared first on iFoodReal.com.

We also love this Instant Pot chicken wild rice soup, Instant Pot chicken and rice soup and marry me chicken soup.

This healthy chicken wild rice soup is loaded with fall apart shredded chicken, tender carrots, potatoes, celery, and of course, wild rice simmering in a creamy broth that is exploding with crazy flavor!

After realizing how quick and easy it is to make this healthy soup in just over an hour, you’ll never want to go back to Panera again!

Why You’ll Love This Recipe

• Easy: While it may need a bit of simmering time, this soup requires minimum chopping and all steps are very easy to follow.
• Delicious: Lots of flavor from the earthy mushrooms, veggies, aromatics and seasonings. Not to mention everyone loves anything creamy!
• Healthier: No heavy cream is used to make this chicken wild rice soup.
• One pot meal: Anytime I can make dinner in one pot with easy clean up, it’s a win!
• Freezer and meal-prep friendly: Prep soup ahead of time and freeze until you’re ready to cook it. Portion any leftovers and enjoy for lunches throughout the week.

Ingredients for Healthy Chicken Wild Rice Soup

• Chicken: Any chicken works whether it’s raw, bone-in and skin-on or boneless and skinless. Examples would be chicken breasts, chicken thighs or chicken drumsticks. Also cut up whole chicken is great.
• Dried mushrooms: If you don’t have dried mushrooms, use fresh brown mushrooms, shiitake mushrooms or white mushrooms.
• Vegetables: Onion, garlic, carrots, celery, potatoes.
• Wild rice: Wild rice has a very unique taste and texture and I don’t recommend to replace it with any other rice.

• Milk: Whole milk is the best replacement for heavy cream.
• Liquid: Water or low sodium chicken broth or Instant Pot chicken broth.
• Seasoning: Dried thyme, mustard, garlic powder, salt, and pepper. Try poultry seasoning or rosemary instead of thyme.
• Garnish: Parsley to give it a nice herbaceous finish.
• Butter: Used for sauteing the vegetables and adds a creamy layer of flavor.

How to Make Healthy Chicken Wild Rice Soup

• Saute vegetables with spices. Melt butter in a large heavy bottom pot and add onion and garlic to saute. Add veggies and seasoning and continue to saute for 5 more minutes.
• Add remaining ingredients: Add chicken, potatoes, wild rice, water, or broth.

• Cook: Bring mixture to a boil, then reduce heat to a simmer and cook for 55 minutes or until rice and potatoes are tender.

• Shred chicken: Place chicken onto plate and shred with 2 forks and set aside.
• Make it creamy: Whisk in the milk and prepared mustard and blend with an immersion blender a bit. Or leave it as is.

• Final step: Add shredded chicken back in as well as a handful of chopped parsley. Enjoy!

Tips for Best Results

• Don’t replace the wild rice: Unfortunately, white or brown rice will become overly mushy in this recipe. If that’s all you have, make this turkey and rice soup (use chicken) or Instant Pot chicken and rice soup instead. Or some readers have had luck with cooking rice separately and then stirring it in at the end.
• If you don’t have an immersion blender: Blend a small amount in your blender, then stir back into soup. Do this in batches until desired soup consistency is reached.
• Adjust consistency: This soup will thicken over time. Adding 7 cups of liquid is great if you want a thick soup right away. Adding 8-9 cups is good if you plan to consume the soup a couple hours later as it will become thicker by then. You can always adjust the soup next day with more broth.

Variations

• Cooked chicken: If you have any leftover cooked cubed or shredded chicken you can use that instead. Add after cooking and use chicken broth and not water for cooking the soup as you will skip cooking the chicken.
• Dairy free: Try coconut milk for the same creamy result. Or you can use any nut or oat milk but the flavor will change.
• Additional vegetables: Add some diced sweet potato, butternut squash or small broccoli florets before cooking, or chopped spinach or kale after the blending step.
• Slow cooker: Saute the vegetables and spices. Add chicken, potatoes, wild rice, water or broth in a large slow cooker. And cook on Low for 8-10 hours or on High for 5-6 hours.
• Instant Pot: Throw all of the ingredients into the Instant Pot and cook for 25 minutes on High pressure.

How to Make a Freezer Meal

Do you like to plan ahead for busy weeknights or days when you don’t feel like cooking? Turn this chicken wild rice soup recipe into a freezer meal and have it ready when you are!

• Instant Pot: In a large Ziploc bag, add all of the ingredients except water, milk, and parsley. Seal and freeze for up to 3 months. Cook from frozen with 7 cups water or chicken broth on High pressure for 25 minutes, wait 10 minutes, and release remaining pressure.
• Slow cooker: In a large Ziploc bag, add all of the ingredients except water, milk, and parsley. Seal and freeze for up to 3 months. Thaw in the fridge for 24 hours and then cook on Low for 10 hours or on High for 6 hours with the recommended amount of water or broth. You can skip cooking the veggies before adding them to the bag. Either way, the soup is going to be delish.
• After cooking: Remove the chicken and shred it with 2 forks. Blend the soup a bit with an immersion blender until desired consistency. Add chicken back in with the parsley. Stir and serve hot.

Serving Recommendations

This soup doesn’t need much else except for a basket of crusty bread like Greek yogurt bread or cottage cheese bread, or low carb almond flour bread for sopping up that delicious broth.

An appetizer is always a nice addition to get things going, especially if you’re serving company. Try Parmesan mushrooms, baked zucchini fritters, or garlic hummus with fresh veggies or crackers.

How to Store and Reheat

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Freeze chicken and wild rice soup leftovers in a glass container for up to 3 months.

Reheat: Thaw in the fridge overnight or on the counter for 4 hours. Simmer on low heat for 10 minutes on the stove top.

FAQs

More Chicken Recipes to Try

• Healthy chicken and rice casserole
• Healthy chicken noodle soup
• Healthy chicken pot pie soup
• Instant Pot chicken and rice
• Chicken noodle vegetable soup
• Slow cooker chicken noodle soup
• Healthy white chicken chili
• Instant Pot white chicken chili
• Crock pot chicken and rice

Print

Healthy Chicken Wild Rice Soup

This Chicken Wild Rice Soup is deliciously rich and creamy soup without the use of heavy cream or flour. You can make this healthy and budget-friendly comfort food on the stovetop, crockpot or Instant Pot.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 7 servings

Calories 400kcal

Author Olena Osipov

Equipment

• Dutch oven
• Immersion blender

Ingredients

• 1.5 pounds any raw chicken pieces
• 1 large onion finely chopped
• 2 large garlic cloves minced
• 2 large carrots coarsely chopped
• 3 large celery stalks diced
• 2 large potatoes diced
• 1/2 cup dried mushrooms or 2 cups fresh brown mushrooms sliced
• 1 1/2 cups wild rice
• 7 cups water or chicken broth low sodium
• 1/2 teaspoon thyme dried
• 1 tablespoon prepared mustard
• 2 teaspoons garlic powder
• 1 3/4 teaspoons salt
• Ground black pepper to taste
• 2 cups whole milk
• Small bunch parsley finely chopped
• 1 tablespoon butter for stovetop only

US Customary – Metric

Instructions

Stovetop

• Preheat large heavy bottom pot or Dutch oven on medium heat, add butter and wait until it has melted. Add onion and garlic; saute for 3-4 minutes.
• Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt and pepper; saute for 5 minutes.
• Add chicken, potatoes, dried mushrooms (if not using fresh), wild rice, water/broth.
• Cover, bring to a boil, then reduce heat to low and cook for about 55 minutes.

Slow Cooker

• Preheat medium skillet on medium-high heat, add butter and wait until it has melted. Add onion and garlic; saute for 3-4 minutes.
• Add carrots, celery, fresh mushrooms (if using), thyme, garlic powder, salt and pepper; saute for 5 minutes.
• Transfer to a large slow cooker along with chicken, potatoes, dried mushrooms (if not using fresh), wild rice and water/broth. Cover and cook on Low for 8-10 hours or on High for 5-6 hours.

Instant Pot

• In Instant Pot, add chicken, onion, garlic, carrots, celery, potatoes, mushrooms, wild rice, water/broth, thyme, mustard, garlic powder, salt and pepper. Cover, set pressure valve to Sealing and press Pressure Cook on High or Manual for 25 minutes. After wait for 10 minutes and do Quick Release to release the pressure by turning the valve to Venting.

After cooking (for all versions)

• Remove chicken onto plate and shred with 2 forks.
• To the pot, add milk and mustard. Using an immersion blender give a few pulses until soup is desired thickness (don’t forget to stir and feel free to adjust thickness with extra water and spices).
• Add shredded chicken and parsley, stir well.
• Serve hot with crusty bread for dipping.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat in a small pot covered while simmering on low.
• Freeze: Freeze soup leftovers in an airtight container for up to 3 months. Thaw in fridge overnight or counter top for 4 hours.
• Raw chicken: I used chicken breasts in the stovetop and drumsticks in the slow cooker version. Any chicken works – raw, bone in/skin on or boneless/skinless or even cut up whole chicken. 
• Wild rice: Wild rice has a very unique taste that makes this soup so delicious. Unfortunately, white or brown rice can not be substituted in this recipe.

How to Make a Freezer Meal

• Instant Pot: In a large Ziploc bag, add all ingredients except water, milk and parsley. Seal and freeze for up to 3 months. Cook from frozen with 7 cups water or broth on High pressure for 25 minutes, wait 10 minutes and release remaining pressure.
• Slow cooker: In a large Ziploc bag, add all ingredients except water, milk and parsley. Seal and freeze for up to 3 months. Thaw in the fridge for 24 hours and then cook on Low for 10 hours or on High for 6 hours. You can skip sauteing or saute veggies before adding to a bag. Either way soup is gonna be delish.
• After cooking: Remove chicken and shred with 2 forks. Blend a bit with an immersion blender until desired consistency. Add chicken and parsley. Stir and serve hot.

Nutrition

Serving: 2cups | Calories: 400kcal | Carbohydrates: 54g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 801mg | Fiber: 6g | Sugar: 7g

The post Healthy Chicken Wild Rice Soup appeared first on iFoodReal.com.

We also love white chicken chili, crockpot white chicken chili and this ground chicken chili around here!

I’ve already shared recipes for more traditional chili like Instant Pot beef chili and Instant Pot turkey chili.

Now it’s the turn of this spicy, creamy buffalo chicken chili. It combines all the flavors of the buffalo chicken wings but in a less messy, more saucy chili form.

Not to mention, it is topped with plenty of creamy blue cheese crumbles or cream cheese that melts into the rest of the dish and makes for the most irresistible chili (believe me!).

Why You’ll Love This Recipe

• 3 cooking options: You can make it in the crock pot, Instant Pot or on the stove.
• Freezer meal friendly: Cook from frozen in Instant Pot, or defrost and then cook in your slow cooker.
• Easy recipe: Minimal chopping, minutes of prep, and only one pan (two maximum).
• Lighter: Unlike many other recipes on the web, this chili uses less cream cheese.
• Crowd pleasing: Chili recipes are a game day, potluck or holiday party pleasers! Everyone loves chili!

Ingredients for Buffalo Chicken Chili

• Chicken: I recommend using boneless skinless chicken breasts for the lightest option. However, slightly fattier chicken thighs would also work very well, and even chicken with the bone-in.
• Aromatics: All you need is garlic and onion. You can use 2 teaspoons of each, garlic powder and onion powder, when in a pinch.
• Vegetables: Carrots and celery make up the base of this buffalo chili recipe.
• Canned beans: You can use any beans like cannellini beans, Great Northern beans, navy beans or white beans. I recommend “meatier” beans which will break down the starches more for a thicker hearty chili. Other beans like Instant Pot kidney beans, Instant Pot black beans or pinto beans will work in a pinch. Use low-sodium, drained and rinsed.
• Diced tomatoes: Use low sodium canned diced tomatoes or fire roasted tomatoes. During summer, you could use ripe tomatoes instead.
• Buffalo wing sauce: Frank’s red hot sauce is our go-to for all things buffalo.
• Sweetener: You can use maple syrup, honey or sugar. It is just to balance out the acidity in tomatoes.
• Spices: A combination of cumin, chili powder and smoked paprika.
• Blue cheese: Use crumbled blue cheese. It is really a highlight ingredient of this chili but read the recipe notes for substitutions though.
• Oil: Use any neutral cooking oil. I recommend either olive oil or avocado oil.
• Chicken broth: Low sodium store-bought or homemade chicken broth or Instant Pot chicken broth.
• Garnish: Cilantro, green onions, lime, and tortilla chips. You could also use some extra hot sauce, sliced jalapeños, dollop of sour cream or yogurt, etc.

How to Make Buffalo Chicken Chili

• Saute the veggies: Preheat large Dutch oven or large pot on medium-high heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.
• Add the rest: Add chicken breasts, beans, diced tomatoes, chicken broth, hot sauce, maple syrup, cumin, chili powder and smoked paprika. Stir to combine.
• Cook: Cover, bring to a boil, reduce heat to low and cook for 25 minutes.
• Shred chicken and add cheese: Remove chicken breasts, shred with 2 forks and return to the pot along with cream cheese.

Tips for Best Results

• If you aren’t a fan of blue cheese: You can omit it but use 1/2 cup of cream cheese.
• Keep the cheese separate: Blue cheese isn’t to everyone’s taste. So if you’re serving this to a large group, I recommend to add cream cheese to the pot and serving blue cheese separately as a topping. So guests can decide if they want some or not.
• The salt content: If you aren’t using low sodium beans or diced tomatoes, reduce amount of hot sauce but it will affect how spicy the dish turns out. So, I recommend to use low sodium canned products.
• When serving to kids: Most kids do not like spicy food. Don’t add all of the hot sauce to the main dish or make child-friendly one with 1/4 cup hot sauce. That way, people can add more when eating, if preferred.

Can I Make It Instant Pot or Slow Cooker?

Yes, to make buffalo chicken chili in Instant Pot, just add the ingredients to your Instant Pot finishing with diced tomatoes on top and do not stir!

Close the lid, set the pressure vent to Sealing, and pressure cook on high pressure for 30 minutes. Then manually release the pressure by turning the valve to Venting position until the valve drops down.

To make chili in the slow cooker, first sauté the vegetables in a skillet. Then transfer to a large crock pot along with beans, tomatoes, broth, hot sauce, maple syrup, spices and stir. Finally, add the chicken breast and gently push to sink them beneath the mixture. Then cover and cook on low for 8 hours or high for 4 hours.

Turn It into a Freezer Meal

You can prep all ingredients and freeze in a bag, then just cook from frozen. This chili is one of my go-to 20 freezer meals.

For Instant Pot: Add all the ingredients, except chicken broth and cream cheese, to a gallon-sized Ziplock bag, with the tomatoes on top.

Squeeze out all the excess air, seal, and freeze standing upright (so it can fit into the pot frozen) for up to 3 months. Add 1 cup chicken broth and cook from frozen for 30 minutes on high pressure with quick release.

For the slow cooker: First, sauté the onion, garlic, carrots, and celery. Then freeze with the remaining ingredients in a large gallon-sized Ziplock bag for up to 3 months. When ready to eat, thaw in the fridge for 24 hours. Then cook in a large slow cooker for 4 hours or high or 8 hours on low.

Variations

• Chicken thighs would be great as they are more fatty and will add an additional layer of flavor.
• Ground chicken: Saute 1 pound of ground chicken, transfer to a bowl and proceed with recipe.
• Rotisserie chicken: Use 3 cups shredded cooked chicken, no other changes needed.
• Other vegetables: There are several veggies you could add to this buffalo chili like corn, sweet potato, or kale.
• Vegetarian buffalo chili: Swap out the chicken for roasted cauliflower, additional beans and optionally a vegan chicken alternative.
• More heat: You can boost the heat in this chili further with the addition of fresh chilies like jalapeños, canned green chilies or chipotle in adobo sauce, or some cayenne pepper.

Serving Recommendations

Enjoy this buffalo chicken chili alone, with plenty of toppings or with a side of your choice, including:

• Bread: Cornbread or cornbread muffins is a classic side dish for chili.
• Potato: Serve spooned over mashed potatoes or cauliflower mashed potatoes.
• Grains: You might also enjoy it with rice or quinoa. Use cauliflower rice for a lower-carb option.
• Veggie salad: A slaw is always welcome with chili! Like this healthy slaw, vinegar based coleslaw, or dill coleslaw.

How to Store

Store: Refrigerate any leftovers in an airtight container for up to 5 days.

Freeze: Freeze cooked and cooled chili in an airtight container for up to 3 months. Allow it to thaw overnight in the fridge before reheating. 

Reheat: Gently reheat chili on the stovetop or in the microwave until piping hot.

More Buffalo Flavored Recipes

• Buffalo chicken bites
• Air fryer buffalo cauliflower
• Healthy buffalo chicken dip
• Buffalo chicken tacos
• Buffalo cauliflower soup
• Buffalo chicken casserole

More Chili Recipes to Try

• Instant Pot white chicken chili
• Instant Pot buffalo chicken dip
• Instant Pot vegetarian chili
• Chili mac
• Chicken quinoa chili

You might also enjoy browsing through my entire collection of soups and stew recipes.

Print

Buffalo Chicken Chili

Creamy and lighter Buffalo Chicken Chili made in Instant Pot, slow cooker or on the stove. Packed with flavor, adjustable heat and crumbled blue cheese.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 207kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 5 garlic cloves minced
• 1 large onion chopped
• 3 large carrots chopped
• 3 large celery stalks chopped
• 2 x 15 oz cans cannellini beans low sodium, drained & rinsed
• 28 oz can diced tomatoes low sodium
• 1 cup chicken broth low sodium
• 1/2 cup buffalo wing sauce like Frank's red hot
• 2 tbsp maple syrup or honey
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 2 lbs chicken breasts skinless & boneless
• 1/2 cup cubed cream cheese or crumbled blue cheese
• Oil for frying
• Cilantro, green onion, lime, blue cheese and tortilla chips for garnish

US Customary – Metric

Instructions

Stovetop

• Preheat large Dutch oven or pot on medium-high heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.
• Add chicken breasts, beans, diced tomatoes, chicken broth, Frank's red hot sauce, maple syrup, cumin, chili powder and smoked paprika. Stir to combine. Cover, bring to a boil, reduce heat to low and cook for 25 minutes.

Slow Cooker

• Preheat large skillet on medium heat and swirl oil to coat. Add garlic, onion, carrots and celery; sauté for 5 minutes, stirring occasionally.
• Transfer to a large slow cooker along with beans, diced tomatoes, chicken broth, Frank's red hot sauce, maple syrup, cumin, chili powder, and smoked paprika. Stir to combine.
• Add chicken breasts and push on them to sink in. Cover and cook on Low for 8 hours or on High for 4 hours.

Instant Pot

• In Instant Pot, add ingredients in the following order: garlic, onion, carrots, celery, beans, maple syrup, cumin, chili powder, smoked paprika, chicken, chicken broth, Frank's red hot sauce and diced tomatoes. Do not stir!
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 30 minutes.
• To release the pressure, do quick release by turning pressure valve to Venting position until float valve drops down.

To Finish the Dish

• Remove chicken breasts, shred with 2 forks and return to the slow cooker, Instant Pot or Dutch oven. Add cream cheese or blue cheese, stir and let sit for a few minutes.
• Serve hot, garnished with cilantro, green onion, blue cheese and tortilla chips or cornbread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Less heat: Use only 1/4 cup buffalo wing sauce.

How to Make a Freezer Meal: 

• Instant Pot: In a gallon size Ziplock bag, add all ingredients, except chicken broth and cream cheese, finishing with tomatoes on top. Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High with from frozen for 30 minutes with Quick Release.

Please note this is large meal, so if you are cooking in anything other than 8 quart Instant Pot (I have one) then freeze in 2 bags or 2 containers. For 8 quart Instant Pot freeze the bag standing upright, then it fits and lid will close.

• Slow cooker: Sauté onion, garlic, carrots and celery before freezing with other ingredients, minus broth and cream cheese, in a gallon size Ziplock bag. Freeze for up to 3 months. When ready to cook, thaw in the fridge for 24 hours, then add to a large slow cooker along with 1 cup chicken broth, and cook for 4 hours on High or 8 hours on Low.

After cooking: Remove chicken and shred with 2 forks. Return to the pot, add cream cheese or blue cheese, stir and serve.

Nutrition

Serving: 1.5cups | Calories: 207kcal | Carbohydrates: 15g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 625mg | Fiber: 3g | Sugar: 9g

The post Buffalo Chicken Chili appeared first on iFoodReal.com.

It is one of our favorite dump-and-go dinners just like Instant Pot chicken fried rice and Instant Pot chicken and potatoes.

Why You’ll Love This Recipe

• Rice comes out fluffy and each grain separate: Combined with tender chicken pieces and fragrant spices, this Instant Pot chicken and rice recipe is the ultimate comfort food.
• Easy one pot meal: Paired with boneless skinless chicken breasts or thighs, all ingredients cook in one pot without hovering over them on the stove.
• A version of Eastern European pilaf: If you are like me and are originally from former USSR, you know how time consuming “plov” is. So this recipe is my version of it. The only difference is that everything cooks in one pot, Instant Pot. Also, now I have a stovetop chicken and rice recipe!
• Simple fridge and pantry staples: We love the simplicity of the ingredients and yet how flavorful, comforting and healthy this dinner turns out!

Ingredients for Instant Pot Chicken and Rice

This recipe uses only a handful of simple ingredients you more likely have in your house right now.

• Chicken: Boneless chicken breasts, boneless chicken thighs or cut up whole chicken (here is a quick tutorial how to cut a whole chicken) will work in this recipe. Just add a bit different amount of water or chicken broth. Please see recipe notes.
• Rice: You can use white rice or brown rice, just cook times will be different. The best brown rice to use is long grain or basmati. Short grain will result in more mushy but still tasty dish. As for white rice, best rice to use is jasmine rice but long grain white rice or basmati rice will be great too. In a pinch, you can use even sushi rice but dish will come out more mushy.
• Vegetables: Onion, garlic and carrots.
• Broth or water: Low sodium chicken stock from a carton, bouillon cube diluted in water, chicken broth or chicken broth made in Instant Pot will work. Or just use cold water but this dish will be less flavorful.
• Spices: Ground cumin, dried thyme, dried oregano, salt and pepper. You can also add any of your favorite spices like garlic powder, onion powder or Italian seasoning to taste.
• Fresh herbs: While an optional ingredient, fresh herbs like parsley, dill, cilantro or green onion always add lovely flavor at the end.

How to Make Instant Pot Chicken and Rice

Here is quick overview how to make chicken and rice in Instant Pot step-by-step. There is detailed recipe card below. If you would rather make it in a Crock Pot, check out my slow cooker chicken and rice recipe.

• Saute onion and garlic with spices: To the bottom of the pot, add oil and onion, then saute just until fragrant. I like to do so under a hood fan with a stove off, of course. Press Cancel and add dried thyme, dried oregano and ground cumin, and cook another 30 seconds. This step will make spices and dried herbs fragrant.
• Add remaining ingredients in the following order: Add the chicken, carrots, rice, water, salt, pepper and bay leaves. It is best to add ingredients in this order and not to stir the rice mixture afterwards in order to prevent Burn notice.
• Cook on high pressure: Turn valve to Sealing position and pressure cook for 10 minutes if using white rice, and for 22 minutes if using brown rice.
• Release pressure: Then release pressure right away by turning pressure release valve to Venting. It is called Quick Release. I do not recommend to do Natural Pressure Release because rice will over cook. Then stir gently with a wooden spoon and discard bay leaves.

How Long to Cook Chicken and Rice in Instant Pot?

Cooking time will mostly depend on the type of rice you use. It does not matter if you use chicken breasts or chicken thighs, pressure cooking time will remain the same.

Here is a timetable for your quick reference and perfect results every time:

• With white rice: Pressure cook for 10 minutes with Quick Release.
• With brown rice: Pressure cook for 22 minutes with Quick Release.
• With red rice, yellow rice, purple rice: Pressure cook for 22 minutes with Quick Release.

Tips for Best Results

• If your rice comes out undercooked: Stir, close the lid and let it sit for 20 more minutes. It will get there. Also try to add a few more minutes to cook time next time. Unfortunately, you can’t re-close the lid, cook for extra 2 minutes and say that’s your new cooking time. When it comes to rice cooked in an Instant Pot, it can be a little bit of a trial and error. Sometimes different varieties of rice cook differently or it could be old.
• If your rice comes out mushy: Cook it a few minutes less next time. Easy-peasy.
• If you stirred by accident, let it be: More likely it will not cause Burn warning.
• Using less rice: I use 3 cups of rice per 2 pounds of chicken for a few reasons, to stretch the meal and to eat less meat. A few readers commented they would prefer less rice. In this case, reduce rice to 2 cups, water or broth to 2 1/2 cups, and salt to 1 teaspoon.
• Add frozen vegetables: I know some people like peas and corn in chicken and rice. Add them unthawed and stir gently one more time. Sometimes I like to add broccoli, reminds me chicken and rice casserole.

Serving Suggestions

We serve Instant Pot chicken and rice as is as it is a complete meal with juicy chicken and fluffy rice.

Some readers said they prefer more flavor and have added chopped fresh cilantro and green onion. I guess it all comes down to individual taste buds and what you have on hand.

Also fresh parsley or fresh dill would go so well with it! Add a squirt of fresh lemon juice or a sprinkle of freshly grated Parmesan cheese. Delicious!

How to Store

Store: Leftovers can be refrigerated right in the inner pot with silicone or glass lid for up to 5 days. Or transfer cooked and cooled food to an airtight container.

To reheat: You will notice chicken and rice will thicken in the fridge into a block. That’s because there is fat, especially if you use chicken thighs. Reheat in a medium pot with a splash of water or chicken broth while breaking gently into pieces and stirring, on low heat for 10 minutes or so. Use a lid to steam it through.

Always reheat only desired amount to keep leftovers fresh.

Freeze: I understand some of you do not feed a small army like me. Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight and then follow reheating instructions above.

FAQs

Other Chicken and Rice Recipes

• Crock Pot chicken and rice
• Healthy chicken and rice casserole
• Chicken wild rice soup
• Mexican chicken and rice

More Instant Pot Chicken Recipes

• Instant Pot chicken and rice soup
• Instant Pot whole frozen chicken
• Instant Pot chicken stew
• Instant Pot jambalaya
• Instant Pot chicken breast
• Instant Pot chicken wild rice soup

Browse all healthy Instant Pot recipes.

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Easy Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is delicious one pot meal with chicken breasts or chicken thighs, white rice or brown rice and vegetables. It is ideal for busy nights!

Course Dinner

Cuisine Ukrainian American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 26 minutes minutes

Pressure Build Up Time 20 minutes minutes

Total Time 56 minutes minutes

Servings 8 servings

Calories 552kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steam diverter
• Measuring tools

Ingredients

• 2 pounds boneless skinless chicken thighs or chicken breasts* cut into 1” pieces
• 1 large onion finely chopped
• 2 large garlic cloves minced
• 3 large carrots shredded
• 2 tablespoons extra virgin olive oil
• 2 teaspoons thyme dried
• 2 teaspoons oregano dried
• 2 teaspoons cumin
• 1 1/4 teaspoons salt
• Ground black pepper to taste
• 3 bay leaves
• 3 cups white rice or brown rice** rinsed & drained
• 3 3/4 cups water
• 3 tablespoons fresh dill or parsley finely chopped (optional)

US Customary – Metric

Instructions

• On Instant Pot, press Sauté and let appliance preheat a few minutes until display says Hot.
• Add olive oil, onion and garlic; sauté for 3-4 minutes, stirring occasionally. Press Cancel and add thyme, oregano and cumin; cook another 30 seconds, stirring constantly.
• Add remaining ingredients in the following order: chicken, carrots, rice, water, salt, pepper and bay leaves. Do not stir.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual: white rice – 10 minutes, brown rice – 22 minutes.
• Display will say ON, Instant Pot will take about 15-20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
• When display says OFF, release the pressure using Quick Release method by turning pressure valve to Venting position, which takes 2-3 minutes. Then open the lid.
• Add dill or parsley, gently stir and serve hot.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat with a splash of water or broth breaking into pieces and stirring in a pot. Use lid to steam it through.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• *If using chicken thighs or cut up chicken pieces, add a bit less water ( 3 2/3 cups total) because thighs are fattier and add to the liquid content during cooking.
• **Less rice: I use 3 cups of rice per 2 lbs of chicken for a few reasons, to stretch the meal and to eat less meat. If you prefer less rice, reduce rice to 2 cups, water to 2 1/2 cups and salt to 1 teaspoon.
• Frozen chicken: Use only with brown rice because of longer cook time. Make sure pieces are separated. Instant Pot will take 5-10 minutes longer to come to pressure with but keep same cook time.
• If your rice comes out crunchy: Stir, close the lid and let it sit for 20 minutes. It will get there. Also try to add a few more minutes to cooking time next time.
• If your rice comes out mushy: Cook a few minutes less next time.

Nutrition

Calories: 552kcal | Carbohydrates: 58g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 469mg | Fiber: 3g | Sugar: 2g

The post Instant Pot Chicken and Rice appeared first on iFoodReal.com.

Green Lentil Curry is hearty and comforting with a delicious blend of lentils, coconut milk, and warming spices for a naturally vegan, protein packed meal. Cook on the stove, in Instant Pot, crockpot, or even prepare it as a freezer meal!

Pulses are perfect for meat free meals like this Instant Pot lentil soup, lentil casserole, and Instant Pot dal.

This Indian inspired green lentil curry recipe is crowd pleasing, child approved and has quickly become our favorite healthy dinner!

With their “meaty” texture, lentils are an excellent plant based protein to enjoy as part of any meat free meal.

Why You’ll Love This Recipe

• Multiple cooking methods: Stovetop, Instant Pot, crockpot, or freezer meal methods, all almost entirely hands off!
• Low budget: Dried lentils, canned coconut milk, and spices are all pantry staples and budget friendly.
• Plant based protein: Lentils are packed with protein, fiber, and many vitamins and nutrients. Perfect for meat free Mondays and other meatless meals.
• Diet friendly: Gluten free, dairy free, meat free and vegan.
• Comforting: The combination of “meaty” lentils, creamy coconut milk, and warming spices is wholesome and satisfying.
• Super easy: Depending on which method you use, this recipe can be one pot meal, hands off, and even entirely no stir. All methods are super easy though!
• Make ahead: Refrigerate leftovers for 5-6 days, freeze for 3 months, or turn into a freezer meal!

Ingredients for Green Lentil Curry

This lentil curry recipe requires just 9 simple ingredients (plus salt).

• Lentils: Uncooked and unsoaked green or brown lentils are the best as they hold their shape better.
• Coconut milk: Use high-quality full-fat coconut milk for the best results. Try to choose brands that have a clean ingredients list like coconut cream, water, and guar gum at the most. Avoid brands with lots of preservatives. I’ve also found that several organic brands are lumpy. My favorite brands are 365, Thai kitchen, Trader Joe’s, and Compliments.
• Aromatics: You’ll need garlic and onion.
• Tomato paste: Use canned or tube tomato paste. You could substitute a plain tomato sauce, though it won’t be as flavorful.
• Spices: I use a combination of ground coriander, turmeric, cumin, yellow curry powder, and salt.
• Cilantro: To garnish.
• Coconut oil: Or another neutral cooking oil like avocado oil.
• Vegetable broth: You can use water but low sodium vegetable broth or chicken broth will provide far more flavor. Use ready made broth or a bouillon cube.

How to Make Green Lentil Curry

Here is a brief summary of how to cook this green lentil curry recipe on the stovetop. Refer to the recipe card at the bottom of the page for full details.

• Saute the aromatics: Heat a large pot or Dutch oven with oil, add garlic and onion, and cook until slightly golden. Add spices, then stir frequently for 30 seconds.
• Add the remaining ingredients: Add the coconut milk, tomato paste, lentils, and water. Bring to a boil, cover the pot with a lid, and simmer over low heat for 45 minutes.
• Allow it to rest: Remove pot from the heat and wait 5 minutes.
• Add cilantro: Open the lid, add fresh coriander or green onion, stir and serve.

Can I Make It in Slow Cooker or Instant Pot?

Yes. You can set it up in the morning and have it ready and waiting by dinner time in a crockpot. Or set it in Instant Pot and walk away.

• Slow cooker: Sauté the onion and garlic with the spices. Transfer to your crock pot along with all the remaining ingredients (except garnish) and cook on High heat for 3-4 hours or on Low heat for 6-8 hours.
• Instant Pot: Add the ingredients (except garnish) to your Instant Pot in the following order: onion, garlic, turmeric, coriander, curry powder, ground cumin, salt, green lentils, water, coconut milk, and tomato paste. Don’t stir! Cover, seal, and pressure cook on High pressure for 25 minutes. Then quick release and enjoy!

Tips for Best Results

• Sort and rinse the lentils: Pick out any loose hidden stones and shriveled lentils if there are any, then rinse lentils in a colander to remove any remaining sediment, dust or debris.
• No need to soak the lentils: In fact, I recommend you don’t! Otherwise, the liquid ratio will be off and you’ll notice this recipe is more soupy than thick. You can usually continue to cook the lentils to reduce it further, but it’s quicker and easier to skip soaking the lentils.
• Make sure your curry powder is fresh: It is the key to the most delicious curry! I buy organic yellow curry powder from Splendor Garden on Amazon.
• Adjust the heat: This lentil curry is highly adaptable. Use a mild, medium, or hot curry powder, and make it even hotter with extra chili powder or flakes.
• Adjust the consistency: If at any point, you notice your dish is getting too dry, feel free to add more water or broth.
• When using other lentils: The cooking time and texture can vary, so keep an eye on the recipe.

Optional Add-In’s and Variations

• Other types of lentils: I don’t recommend using red lentils, as they take a minimal amount of time to cook and tend to fall apart and become mushy when cooked. It’s technically fine to use black or brown lentils in this recipe, however the cooking time varies, so it may require some recipe tweaking. The texture will also vary. I avoid black or Puy lentils, as they stay very firm and don’t provide the same creamy, thick texture as other types.
• Diced tomatoes: Add a pop of color and freshness alongside or instead of the tomato paste. 14 ounces can will do.
• Extra spices: Add a pinch of garam masala, 1/2-1 teaspoon of dried ginger or about 1/4 teaspoon of cardamom for extra depth and flavor.
• Leafy greens: Spinach, kale or Swiss chard will easily add extra nutrients to this lentil curry.
• Other vegetables: Experiment with adding finely chopped carrots, green beans, sweet potato, celery, cauliflower, red pepper, peas, etc.
• Additional protein: I’ve added leftover baked chicken breast and other meats several times, adding it in towards the end (just long enough to warm the meat) before serving.
• Citrus: Add a splash of lime or lemon juice at the end for brightness or serve it with lemon or lime wedges.
• Sugar: I rarely find this necessary. However, if you want to balance the acidity in the dish, add a pinch of sugar, coconut sugar, maple syrup or honey.

Serving Suggestion

One of my favorite ways to enjoy a bowl of this green lentil curry is topped with a dollop of yogurt or sour cream, some cilantro, avocado, lime wedges, and, optionally, even a little cheese. Similar to a big bowl of chili!

You can enjoy this curry alone or serve it with one or more side dishes:

• Bread: Toasted naan bread, pita bread, Greek yogurt bread or cottage cheese bread.
• Grains: Like Instant Pot coconut rice, Instant Pot brown rice, Instant Pot basmati rice, or Instant Pot quinoa. For a lower carb option, you could use cauliflower rice.
• Yogurt: A dollop of yogurt will add creaminess and offset the spice.
• Veggies: Roasted cauliflower or broccoli.
• Salad: Leafy green salads and options like beets with goat cheese.
• Lettuce wraps: I’ll thank a reader (Kelly) in the comments for this idea. Serve the curry in lettuce wraps, yogurt, and possibly some halved grape or cherry tomatoes.

How to Store and Reheat

Store: Allow it to cool, and then store the leftovers in an airtight container in the refrigerator for 5-6 days.

Freeze: After cooling, store leftovers in a freezer-safe container or bag for up to 3 months. Allow it to thaw either in the fridge overnight or on the counter for 5-6 hours.

Reheat: Use a microwave or the stovetop to reheat the curry. I prefer to gently simmer it, covered, on the stovetop with an extra splash of water or broth, stirring occasionally. This should only take a few minutes.

How to Make It a Freezer Meal

Preparing a freezer meal version of this curry recipe eliminates all prep for when you next want to make this dish, for a simple, fuss free meal. It can be prepared for Instant Pot or slow cooker methods.

• Instant Pot: In a gallon-sized Ziplock bag, add all the ingredients, except water or broth and garnishes, finishing with tomato paste on top (very important for Instant Pot). Squeeze out all the excess air, seal, and freeze for up to 3 months. Pressure cook on High from frozen with 3 cups of water for 25 minutes with Quick Release.
• Slow Cooker: Pan fry onion and garlic for 3-5 minutes, then add the spices and sauté for further 30 seconds. Transfer to a gallon-size Ziploc bag with remaining ingredients, except water or broth and garnishes. Let as much air out as possible, seal, and freeze for up to 3 months. Then cook from frozen with 3 cups of water on Low for 9 hours or on High for 5 hours.

Love meal prep? Check out my compiled list of 20 healthy freezer meals.

FAQs

More Curry and Lentil Recipes

• Thai chicken curry
• Yellow chicken curry
• Chicken lentil soup
• Lentil spinach soup
• Chicken and lentil casserole
• Slow cooker lentil soup

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Green Lentil Curry Recipe

Green Lentil Curry made hearty and comforting with lentils, coconut milk, and Indian spices for a vegan, protein packed one pot meal.

Course Dinner

Cuisine Indian

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 438kcal

Author Olena Osipov

Equipment

• Dutch oven
• Measuring tools

Ingredients

• 1 large onion finely chopped
• 6 garlic cloves crushed
• 1 tablespoon coconut or avocado oil for frying
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander ground
• 1 teaspoon salt
• 14 ounces can coconut milk full fat
• 6 ounces can tomato paste
• 2 cups green lentils uncooked & rinsed
• 3 cups water or low sodium broth
• Cilantro and/or green onions for garnish
• Greek yogurt and avocado for serving

US Customary – Metric

Instructions

Stovetop Lentil Curry:

• Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally.
• Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
• Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes.
• Remove from heat and let stand 5 minutes. Add cilantro and/or green onions and stir. Adjust thickness of curry with more broth, if you wish.
• Serve hot garnished with more cilantro or green onions, lime, avocado and yogurt, if you wish.

Slow Cooker Lentil Curry:

• Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
• Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours.

Instant Pot Lentil Curry:

• In Instant Pot, add ingredients in exact same order: onion, garlic, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir!
• Cover, set pressure valve to Sealing and press Pressure Cook on High for 25 minutes. After do Quick Release to release the pressure by turning the valve to Venting.

Video

Notes

• Store: In the fridge in an airtight container for 5-6 days. Reheat by simmering on low with a splash of water or broth, in a small pot while covered and stirring once or twice. Shouldn’t take more than 5 minutes.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw curry in a fridge overnight or on a counter for 5-6 hours.
• Do I have to soak lentils? You do not have to soak lentils which makes them a fast cooking legume.
• Can I use broth instead of water? Absolutely, it will add more flavor to the curry. Use vegetable broth or if not strict vegan or vegetarian, chicken or beef broth works too. Just make sure it is low sodium, otherwise curry will be too salty.
• Make sure your curry powder is fresh! It is key to the most delicious curry.

Nutrition

Serving: 1.25cups | Calories: 438kcal | Carbohydrates: 50g | Protein: 19g | Fat: 19g | Saturated Fat: 16g | Sodium: 416mg | Fiber: 23g | Sugar: 8g

The post Green Lentil Curry Recipe appeared first on iFoodReal.com.

Ground Turkey Pasta Bake is a family friendly casserole made with ground turkey, pasta, kale, and a light sprinkling of bubbly melty cheese. This is an easy restaurant-quality
dinner made with kitchen staples!

We also love this ground turkey and broccoli pasta, Big Mac casserole and healthy hamburger helper!

This ground turkey pasta bake is an updated version of my tried and true, kid-friendly casserole recipe. I originally posted this recipe back in 2017, and it has been a reader favorite since then!

As I am more experienced cook now, with just a few tweaks and this comfort food dish has become even more amazing! Layers of flavors that pair so well with a salad and a glass of red wine!

Why You’ll Love This Recipe

• A quick weeknight meal: This turkey pasta bake comes together in under 1 hour and prep is very easy despite a longer list of ingredients.
• Wholesome and delicious: It smells amazing and will have everyone running to the table. It’s also full of whole foods and nutrient-dense ingredients!
• It’s freezer-friendly: This means you can make an entire casserole and freeze it for later or share it with a neighbor!
• Kids love it: I mean, who wouldn’t love pasta baked in all of that meaty, cheesy, saucy, goodness?! Another must-try is this Tuscan chicken pasta.
• Flexible recipe: Swap out ingredients or omit some completely. Make this dish suitable to your tastes and adjust any seasonings.
• Cost-effective: It’s a great way to serve your family on a budget! It’s casual enough for a weeknight meal but also great for serving guests without breaking the bank.

Ingredients for Ground Turkey Pasta Bake

This pasta recipe consists of simple ingredients. Don’t let the long list discourage you!

• Pasta: White pasta, whole wheat pasta, or gluten-free pasta works. Use whichever pasta shapes you like, but medium-sized pasta works best like fusilli, rotini, or penne. Spaghetti won’t work as well. Whole grain pasta is a healthier choice as it has more fiber and nutrients than white pasta does.
• Ground turkey: Ground turkey meat, chicken, beef, or pork would be OK. I prefer to use lean ground turkey.
• Greens: I use kale which is a nutritional powerhouse full of fiber, iron, and antioxidants. I can see how this ground turkey recipe would be a perfect candidate for adding in that spinach that’s on the verge of going bad in your fridge. Frozen is fine too.
• Tomato sauce: I am using plain low sodium tomato sauce from a can. If yours is not low sodium, add less salt.
• Cheese: Mozzarella cheese is what I use, but you can go ahead and use your favorite. I recommend shredding your own as it melts better than the pre-shredded packaged stuff.
• Onion, garlic, dried herbs: Aromatics and herbs add flavour without adding too many calories. Oregano, rosemary, basil, red pepper flakes, salt, pepper is all you need. See FAQs on how to substitute fresh herbs.
• Sweetener: Any natural sweetener will work. Honey or maple syrup are my go-to, along with balsamic vinegar. It helps to reduce the acidity of the tomatoes.

How to Make Ground Turkey Pasta Bake

Here is a quick overview of how to make this turkey pasta bake. Cook pasta, make meat sauce, combine and bake. That’s it!

• Cook pasta to al dente in a pot as per package directions, but undercooking by 4 minutes. The pasta will continue to cook while it’s baking in the oven, so undercooking it a bit will help to avoid overcooked, mushy pasta. Reserve 1 cup of pasta water.

• Cook veggies and turkey: Saute the onion and garlic for 2 – 3 minutes. Add oregano, rosemary, basil, a pinch of red pepper flakes, salt, and pepper. Cook for 30 seconds, stirring a few times. Add the ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
• Make meat sauce: Add the tomato sauce, honey, balsamic vinegar, and pasta water. Stir, bring to a boil, and simmer for 2 minutes. Add kale and stir to combine. Now, add cooked pasta and stir to combine even more. Leafy greens wilt in residual heat and they don’t need much time to cook.

• Combine pasta with meat sauce: This is why cooking everything in a large skillet makes life easier. It’s a lot! Transfer half of the mixture to the baking dish, sprinkle with 3/4 cup cheese, add remaining mixture and sprinkle with remaining 1 1/4 cups cheese.
• Bake the casserole: Cover with foil and bake for 20 minutes.

Optional Add-In’s and Variations

• Use jarred marinara sauce with its own seasonings to allow for a bit more convenience and aid in cutting down on the ingredients list. We love Rao’s marinara for store-bought sauce!
• Leftover sauce: Homemade meat sauce or homemade marinara sauce could be used instead!
• Swap the mozzarella for a sharp cheddar cheese or use a bit of both.
• Omit red pepper flakes to reduce heat.
• Add more veggies like broccoli, zucchini, bell peppers, mushrooms, or carrots. Swap the vegetables to adapt this ground turkey pasta bake to your family’s taste!

Serving Recommendations

Let the casserole sit covered for about 10 minutes after baking. It is a general rule with all bakes, to allow flavors to marry each other.

Serve hot garnished with parsley, if desired. It serves 6 people very generously and 8 people with a side of a Caesar salad.

Here are simple and quick side dishes that will go well with it:

• Avocado salad
• Lemon kale salad
• Beets with goat cheese

How to Store and Reheat

Freeze leftovers: Bake first, allow it to cool and then transfer it to a plastic or glass airtight container. Freeze for up to 3 months.

Freeze unbaked: Assemble the bake, wrap it tightly with a layer of plastic, and then a layer of aluminum foil on top. When you’re ready to eat, allow it to thaw on a counter for 30 minutes to prevent the dish from shattering in the oven. Bake from frozen, increasing the baking time by 15 – 20 minutes.

So convenient! I remember when I was pregnant, I stocked my freezer with healthy freezer meals, and they helped a lot once the baby arrived. This is the genius about freezer-friendly casseroles. They also come in handy for preparing to help sick loved ones, an elderly neighbor, or a last-minute dish for a potluck!

Reheat: Best would be in a microwave to prevent casserole from drying out.

How to Make Ahead

If you don’t want to freeze the casserole you can assemble and refrigerate it for up to 24 hours before baking. Don’t forget to cover it with plastic wrap while it’s in the fridge. Remove the wrap and then bake as per recipe.

FAQs

More Pasta and Turkey Recipes

• No boil pasta bake
• Ground turkey spaghetti squash casserole
• One pot turkey tetrazzini
• Ground turkey quinoa casserole
• Easy spaghetti recipe

Print

Ground Turkey Pasta Bake

Ground Turkey Pasta Bake is a family friendly casserole made with ground turkey, pasta, kale, and a light sprinkling of bubbly melty cheese.

Course Casserole

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 348kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Measuring tools
• Baking dish

Ingredients

• 1 pound ground turkey extra lean
• 3 cups whole wheat penne or fusilli pasta uncooked (10 ounces)
• 4 – 5 cups kale stems removed & chopped
• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 tablespoon olive oil extra virgin
• 1 tablespoon oregano dried
• 1 teaspoon rosemary dried
• 1 teaspoon basil dried
• Pinch of red pepper flakes
• 1/2 teaspoon salt
• Ground black pepper to taste
• 28 ounces tomato sauce low sodium
• 1 tablespoon honey or maple syrup
• 1 tablespoon balsamic vinegar
• 1 cup pasta water
• 2 cups mozzarella cheese shredded & divided (6 ounces)
• 1/3 cup Italian parsley chopped
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
• In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 – 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
• Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
• Now add cooked pasta and stir to combine more.
• Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
• Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!

Video

Notes

• Store: Refrigerate in an airtight container for up to 3 days. Reheat in microwave.
• Make ahead: If you don’t want to freeze, assemble and refrigerate casserole for up to 24 hours. Don’t forget to cover with plastic wrap and then bake as per recipe.
• Freeze leftovers: Bake, cool and transfer to plastic or glass airtight containers. Freeze for up to 3 months.
• Freeze unbaked: Assemble the casserole, wrap tightly with plastic and aluminum foil on top. When ready to eat, warm up on a counter for 30 minutes to prevent dish from shattering in the oven. Bake from frozen increasing baking time by 15 – 20 minutes.
• More protein: You can use 2 pounds of ground turkey to up the protein. Also ground chicken works or ground beef.
• Greens: Spinach can be substituted for kale.
• Pasta: White, whole wheat or gluten free pasta works. You want pasta to be short and with crevices to scoop up the sauce.
• Sodium content: Reduce sodium if using regular and not low sodium tomato sauce.

Nutrition

Calories: 348kcal | Carbohydrates: 39g | Protein: 28g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 489mg | Fiber: 5g | Sugar: 6g

The post Ground Turkey Pasta Bake appeared first on iFoodReal.com.

This is the best Instant Pot Lentil Soup full of tender lentils and veggies that hold well during pressure cooking! With only 5 minutes of prep, no sautéing, or pre-soaking, this is the easiest healthy Instant Pot soup recipe perfect for busy weeknights!

The Ukrainian in me loves making complete meal soups for dinner like this one and chicken and lentil soup. They last for days, are cheap and kids love them!

This Instant Pot lentil soup is a cross between my stovetop lentil spinach soup and slow cooker lentil soup. You couldn’t ask for an easier or healthier soup recipe that makes enough food to feed your family for a week!

Why You’ll Love This Recipe

• Delicious: No matter what benefits my Instant Pot recipes have, one thing they have in common is they always taste good!
• Healthy: Naturally gluten-free, loaded with vegetables to the brim, and made with simple, wholesome fresh ingredients.
• Lots of leftovers: This lentil soup tastes better even the next day and the recipe makes a lot! Especially if you’re making a monster batch in the 8 quart Instant Pot.
• Budget-friendly: No fussy ingredients. Most of them you probably already have in your kitchen and if not, none of them will break the bank.
• Easy to make: There is no sautéing beforehand and no pre-soaking the lentils. With just 5 minutes of prep, the pressure cooker does the work. It really doesn’t get easier than this!

Ingredients for Instant Pot Lentil Soup

• Lentils: Use french green lentils or brown lentils, whichever you have. Both will hold their shape under pressure and don’t become mushy. Make sure to rinse and drain them, however no pre-soaking needed.
• Vegetables: Carrots, celery, spinach or kale, low sodium diced or crushed tomatoes. You can play around with the amount and type of vegetables you use, depending on your preferences.
• Aromatics: Onion, garlic cloves, bay leaves all work together to give this soup amazing flavor.
• Seasonings: Cumin, oregano, salt and pepper are all this recipe calls for in terms of herbs and spices. Simple seasoning that goes a long way!
• Broth: You can use bouillon cubes and 10 cups of water or 10 cups of low sodium vegetable broth or stock. I highly recommend to buy organic bouillon cubes available at many grocery stores. You can also do half broth and half water to cut back on cost.

How to Make Lentil Soup in Instant Pot

This Instant Pot lentil soup recipe is true dump and go meal because you don’t have to saute any veggies. Here is how to make it, full recipe card is located down below:

• Add vegetables: To the Instant Pot or any other electric pressure cooker, add carrots, celery and onion.
• Add everything else: Then add green lentils, diced tomatoes, cumin, oregano, bay leaves, salt, pepper and bouillon cubes and water or vegetable broth.
• Pressure cook: Close the lid, set pressure valve to Sealing and press Pressure Cook on High pressure or Manual button for 18 minutes.

• Release the pressure: You can release the pressure by doing a Natural Release which takes just under an hour. This means leaving it alone and doing nothing with it until the pin drops. Or, you can do a Quick Release by turning the valve to Venting and releasing the pressure in about 3-4 minutes.
• Add the greens: Remove the lid and now is the time to add spinach or kale.
• Grate fresh garlic: Nothing brightens up a soup like fresh garlic, says Ukrainian me. There is a huge difference between cooked and fresh garlic flavor. Huge! You have to trust me on this one.
• Parmesan cheese: Stir and serve soup hot garnished with Parmesan cheese. If you are strict vegan, you’ll probably skip Parmesan cheese, unless you find vegetarian Parmesan.

Grab a spoon, slip on some cozy sweats and enjoy all those warm layers of healthy, delicious flavors!

Tips for Best Results

• Not low sodium cans: Add less salt if using not low sodium diced tomatoes and broth.
• For 3 quart Instant Pot: Cut 6 quart recipe ingredients in half and keep the same cooking time. Your pot always should be no more than 2/3 full when making soup in a pressure cooker (read more).
• Make sure pot isn’t more than 2/3 full: If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max markers.
• To avoid splatters during quick pressure release:Wait about 10 minutes for soup to stop boiling vigorously. Also not having Keep Warm function will slow down boiling sooner.
• Steam diverter: I love my Henry steam diverter! It not only helps keep your kitchen counters clean during the pressure release, it can also prevent steam from damaging the kitchen cabinet doors above.
• To make on the stovetop: Here is a delicious similar lentil spinach soup recipe for you! 
• Buy spinach on sale: If you see an organic box of baby spinach on sale, buy it and freeze for later. Then use it to make things like green smoothie or spinach dip.

Variations

• Red lentils: Reduce pressure cooking time to 12 minutes because red lentils do not hold their shape as well as green or brown lentils.
• Diced ham or sausage: Just add it along with other ingredients. No other changes to the recipe are necessary.
• Fresh or frozen chicken: Throw in a few chicken breasts, thighs or drumsticks with other ingredients to make Instant Pot version of chicken lentil soup. No changes to the recipe.
• Spice it up: If you like a little heat, toss in some red pepper flakes or cayenne pepper, or just serve with a drizzle of hot sauce at the end.
• Fire roasted diced tomatoes: If you can find them, fire roasted tomatoes would add a great smoky taste to your lentil soup made in Instant Pot.
• Chicken broth: If you’re not concerned about keeping this a vegetarian soup and you’d rather use chicken broth or Instant Pot chicken broth, do that instead. It will add a delicious yet slightly different flavor.

I told you this Instant Pot lentil soup is amazing!

Serving Recommendations

This soup is loaded with good stuff, including protein. Even without any extra meat! Really, it’s a complete meal on its own, but there are days when I like to use it as a starter or have a little something extra on the side.

• Serving it with a side of crusty bread like baguette or sourdough for sopping up that liquid is a given. To add more protein to your meal, serve with Greek yogurt bread or cottage cheese bread.
• As a starter to something easy like air fryer chicken wings or chicken lettuce wraps.
• On its own: Grab a handful of Parmesan cheese, maybe some fresh parsley, or a drizzle of hot sauce and maybe a glass of wine and you’re all set!

How to Make a Freezer Meal

• Instant Pot: Add all ingredients in the order listed in the recipe minus the water, spinach, and garlic. Freeze uncooked in a gallon size Ziploc bag for up to 3 months. Cook from frozen with 10 cups of water or broth if using a 6 quart Instant Pot or 14 cups if using an 8 quart Instant Pot. The instructions for cooking from frozen are to cook for 18-20 minutes with a Quick Release at the end.
• Slow cooker: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag for up to 3 months. Cook from frozen with 10 cups of water or broth on Low for 10 hours or on High for 5 hours.
• After cooking: Add the spinach and garlic. Stir and serve hot garnished with Parmesan cheese and fresh parsley, if desired.

Check out my full list of 20 healthy freezer meals. I’m obsessed with meal prep and batch cooking. Especially during hockey season!

How to Store and Reheat

Storing: Keep leftovers in the refrigerator for up to 5 days and enjoy a bowl or 2 every day of the week!

Freezing: Lentils freeze beautifully and there are no tender vegetables in this lentil soup either, which means nothing will turn to mush. Well, except the spinach, but we already froze, thawed and cooked it, so its vibrant color is gone anyway.

Freeze cooled down soup leftovers in an airtight container for up to 3 months.

Defrosting and reheating: Thaw on a counter overnight before reheating. For quick thawing and reheating, place frozen soup into a pot and simmer on low covered, stirring occasionally. It takes a bit of extra time but “shoot, forgot to take it out of the freezer” happens to the best of us! Or reheat in a microwave.

FAQs

More Lentil Recipes to Try

• Red lentil soup
• Green lentil curry

More Instant Pot Recipes

• Instant Pot dal
• Instant Pot ham and bean soup
• Instant Pot 15 bean soup
• Instant Pot vegetable soup
• Instant Pot cabbage soup
• Instant Pot minestrone soup

Looking for more easy soup ideas? Check out my most popular collection of 45 healthy Instant Pot recipes.

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Instant Pot Lentil Soup

Instant Pot Lentil Soup full of tender lentils and veggies that hold well during pressure cooking! 5 minutes prep, no sautéing, or pre-soaking.

Course Soup

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 43 minutes minutes

Servings 7 (6 Qt.), 11 (8 Qt.) servings

Calories 244kcal

Author Olena Osipov

Equipment

• Instant Pot
• Zester

Ingredients

6 Quart Instant Pot

• 1 medium onion chopped
• 2 large carrots chopped
• 2 small celery chopped
• 2 cups green or brown lentils rinsed & drained (uncooked)
• 28 oz can diced or crushed tomatoes low sodium
• 2 tsp cumin
• 2 tsp oregano
• 1 tsp salt
• Ground black pepper to taste
• 2 bay leaves
• 2 bouillon cubes + 10 cups water or 10 cups veggie stock low sodium
• 11 oz box of spinach or kale
• 1 large garlic clove grated
• Parmesan cheese for serving

8 Quart Instant Pot

• 1 large onion chopped
• 3 large carrots chopped
• 2 small celery chopped
• 3 cups green lentils rinsed & drained
• 28 oz can diced or crushed tomatoes low sodium
• 1 tbsp cumin
• 1 tbsp oregano
• 1 1/2 tsp salt
• Ground black pepper to taste
• 3 bay leaves
• 3 bouillon cubes + 14 cups water or 14 cups veggie stock low sodium
• 11 oz box of spinach
• 1 large garlic clove grated
• Parmesan cheese for serving

US Customary – Metric

Instructions

• In Instant Pot, add onion, carrot and celery.
• Add lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add bouillon cubes and water enough to fill up to 2/3 full line or approximately 10 cups.***
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
• Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes.
• Open the lid, add spinach and stir. Grate fresh garlic over soup and stir.
• Serve hot garnished with Parmesan cheese.

Video

Notes

• Make ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.
• Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
• Freeze: Freeze cooled down soup in an airtight container in the freezer for up to 3 months.

How to Make a Freezer Meal

• Instant Pot: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag for up to 3 months. Cook from frozen with 10 (6 quart Instant Pot) or 14 cups (8 quart Instant Pot) of water/broth for 20 minutes, after do Quick Release.
• Slow cooker: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag for up to 3 months. Cook from frozen with water/broth on Low for 10 hours or on High for 5 hours.
• After cooking: Add spinach and garlic. Stir and serve hot garnished with Parmesan cheese.

Nutrition

Serving: 2cups | Calories: 244kcal | Carbohydrates: 43g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 415mg | Fiber: 20g | Sugar: 6g

The post Instant Pot Lentil Soup appeared first on iFoodReal.com.

This easy Instant Pot White Chicken Chili becomes a family favorite with just a few chicken breasts, pantry staples and only 20 minutes of cook time!

This creamy chili is a version of my healthy white chicken chili and crockpot white chicken chili.

If I had to pick one soup recipe to make year round, it would be this Instant Pot white chicken chili. There is literally a lineup with bowls as soon as chicken is shredded and cream cheese has melted. Here is why:

Why You’ll Love This Recipe

• It’s so delicious: It has creamy texture without too much fat, tender chicken, hearty cannellini beans, is tangy and perfectly spiced for kids and adults.
• Toppings are customizable: Then topped with diced avocado, lots of cilantro, green onion and tortilla chips.
• So easy to make: One of the easiest healthy dinner ideas for a family! Just dump and go, and this hands off hearty meal practically makes itself for you. Minimal effort and whole family is fed!

Ingredients for Instant Pot White Chicken Chili

This Instant Pot recipe is highly versatile and customizable. Not to mention all ingredients are very forgiving.

• Chicken: Boneless skinless chicken breasts or chicken thighs. You can even use separated frozen chicken breasts. Same cook time.
• White beans: Use low sodium or no salt added canned beans like cannellini beans, navy beans or great Northern beans. You could also use pinto beans in a pinch.
• Corn: Fresh, cooked, frozen (no need to thaw), or canned (drained) corn works.
• Veggies and fruit: White onion or yellow onion, fresh cilantro and fresh lime juice.
• Broth: Low sodium chicken broth, Instant Pot chicken broth, chicken stock, or vegetable broth. I like to use organic bouillon cubes or chicken bouillon paste diluted with water.
• Diced green chilies: From a 4 ounces can found in Mexican food aisle or shelf. You could use a minced jalapeno with seeds removed or salsa verde instead of canned green chilies.
• Spices: Chili powder, garlic powder, ground cumin, salt, pepper.
• Dairy: Greek yogurt or regular yogurt, and cream cheese.

How to Make White Chicken Chili in Instant Pot

For this recipe you can use 6,8 or 10 quart Instant Pot! See Tips section for 3 quart pressure cooker.

Step 1: Add fresh chicken breasts or frozen ones whole and save yourself from washing another cutting board. Also add corn, onion, green chilies, beans and spices to Instant Pot.

We will make chili creamy and add fresh herbs after it is cooked. Dairy scorches under pressure, that’s why we don’t add it before.

Step 2: Cook on high pressure for 20 minutes and allow 10 minutes of natural release. Then turn pressure cooker valve to Venting position.

If you vent right away, stew will splatter all over your counters. Shred chicken, I like to do so right in Instant Pot with 2 forks.

Step 3: Add yogurt, cream cheese and herbs. You can use all yogurt, cream cheese or heavy cream. I like my proportions for balance of health and creaminess.

Variations

Make it less or more spicy for your crew, use different type of chicken, or use dried beans.

• Shredded chicken: If you have leftovers, for example Instant Pot shredded chicken, they would be perfect for this chili. Just cook as directed. Also Thanksgiving turkey leftovers would be great as well.
• Rotisserie chicken: Add shredded rotisserie chicken including even bones, if you wish. Pressure cook for 10 minutes instead of 20 minutes. I recommend to add salt at the end then because store-bought cooked chicken comes pre-seasoned.
• Using frozen chicken: Truth is cooking frozen chicken breasts in Instant Pot doesn’t require much more time. Just make sure chicken pieces are separated and cook for same time.
• Ground chicken: To use it instead of whole chicken pieces, press Saute and wait until display says Hot. Then saute ground chicken, constantly stirring and breaking into pieces, until small pieces form. No need to cook through.
• Chicken thighs: Cook as per recipe, whether they are bone-in or boneless.
• Dried beans: For dried beans, use 1 cup rinsed (but unsoaked) dried white beans with 2 cups of chicken stock (total not extra), and cook chili for 35 minutes.
• Make it spicy: At the end, add desired amount of chopped or sliced jalapeno pepper right to the pot.
• Lighten it up: Omit cream cheese and mash a few white beans in a bowl, then return to the pot. It will become creamy naturally.

How To Serve White Chicken Chili

Absolutely everyone loves a hot bowl of this Instant Pot white chicken chili! Especially, kids love to add their own toppings. Ladle it over rice or a potato for a one bowl meal or serve with freshly baked cornbread with almond flour or cornbread muffins.

Our favorite easy toppings for chili recipes are:

• Diced avocado
• Jalapenos
• Tortilla chips or tortilla strips
• Cilantro, green onion
• Greek yogurt, Instant Pot yogurt or sour cream
• Shredded cheddar cheese or crumbled cotija

Storing Leftovers

Store: Refrigerate leftovers in an airtight container for up to 5 days. This chicken chili is one of those recipes that tastes even better the next day!

Freeze: It also freezes extremely well as there are no tender vegetables to go mushy. Transfer to an airtight container and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.

FAQs

More Chili Recipes to Try

• Turkey chili
• Buffalo chicken chili
• Chicken quinoa chili
• Ground chicken chili

More Instant Pot Recipes to Try

• Instant Pot chicken stew
• Instant Pot chicken and potatoes
• Instant Pot chicken breast
• Instant Pot turkey chili
• Instant Pot chili
• Instant Pot vegetarian chili
• Frozen whole chicken in Instant Pot

Also make sure to browse more than 45 healthy Instant Pot recipes on our website.

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Instant Pot White Chicken Chili

This easy Instant Pot White Chicken Chili becomes a family favorite with just a few chicken breasts, pantry staples and only 20 minutes of cook time!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Pressure Up and Down Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 249kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steam diverter

Ingredients

• 1 small onion diced
• 2 x 15 oz cans cannellini, white or great Northern beans drained and rinsed
• 2 cups corn fresh or frozen
• 1 cup chicken broth low sodium
• 4 ounces can diced green chilies
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• Ground black pepper to taste
• 1 pound or 2 large chicken breasts boneless and skinless
• Small bunch of cilantro finely chopped
• 1/2 cup Greek yogurt 2%+ (or sour cream)
• 2 ounces cream cheese
• 1 lime juice of
• Tortilla chips, avocado, more yogurt, limes for serving

US Customary – Metric

Instructions

• In Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
• After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
• Open the lid, remove chicken and shred with 2 forks.
• Return chicken to the pot along with cilantro, Greek yogurt, cream cheese and lime juice. Stir well.
• Serve hot with your favorite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.

Video

Notes

• Store: Refrigerate up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.
• Make ahead: Combine and refrigerate ingredients right in inner pot of Instant Pot covered for up to 2 days. Can add chicken right before cooking.
• Freezer meal: Add all ingredients from step 1 (minus the broth) to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months. Cook from frozen + broth as per recipe.
• Dried beans: Use 1 cup dried and rinsed white beans with 2 cups of stock and cook chili for 35 minutes.
• Frozen chicken breasts: You can add them right in, no need to thaw but make sure they are separated. Same cook time.
• For 3 Quart Instant Pot: Cut ingredients in half and keep same cook time.

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 30g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 495mg | Fiber: 7g | Sugar: 4g

The post Instant Pot White Chicken Chili appeared first on iFoodReal.com.

We also love these chicken meatballs and marry me chicken meatballs!

These Thai meatballs is one of the oldest recipes on my website dating back to 2013. It’s very popular, so today I am bringing it to your attention once again!

Much like my slow cooker porcupine meatballs and sweet and sour meatballs, Thai turkey meatballs can be eaten as a main dish with a side of rice or quinoa. Or with a toothpick for an appetizer like cranberry turkey meatballs.

It’s amazing healthy dinner or healthy appetizer!

Why You’ll Love This Recipe

• Signature Thai flavors: That everyone loves and rival any Thai restaurant dish!
• Easy recipe: Despite lengthy list of ingredients, meatballs are made in one skillet. Just combine, sear, and cook in the sauce.
• No eggs or breadcrumbs: And still moist meatballs. If you use certified gluten free fish sauce, these meatballs are gluten free! Dairy free too because we’re using coconut milk.
• Healthier than your typical meatballs: Added zucchini for moisture which means every bite has some veggie in it.

Ingredients for Thai Turkey Meatballs

• Ground turkey: On its own ground turkey is quite dry but it works with this recipe because of the creamy sauce. You can also use ground beef, pork or chicken.
• Zucchini: Grated and squeezed of excess moisture, this is a key player in keeping moisture locked in.
• Fish sauce: A lovely salty condiment that is a popular ingredient in many Asian dishes. Will be used in the meatballs, as well as the sauce.
• Green onion: Finely chopped, adds the fresh vibrant onion flavor without overpowering.
• Basil: Finely chopped basil adds a freshness like the green onions however without the pungence.
• Ginger: Grated. Add it to the complex flavor combination of these ingredients and they all work in harmony.
• Garlic: Grated fresh garlic goes hand in hand with the ginger.
• Red curry paste: A spicy, sour, and salty flavorful paste, delicious addition to both meatballs and the sauce.
• Coconut milk: Use full fat milk or even coconut cream for a thicker, richer sauce. I like Thai Kitchen coconut milk because it is creamy and doesn’t separate.
• Red pepper flakes: To kick up the heat a notch. The amount can be adjusted to your preference. You can also use chili paste or sriracha sauce.
• Cooking spray: I use Misto because it’s essentially olive oil which is a healthier option.
• Tomato paste: Helps to thicken up the sauce and add tomato flavor.
• Kaffir lime leaves: An optional ingredient you can buy in International foods aisle or on Amazon. They are sold dry and last forever, but they’re completely optional.

How to Make Thai Meatballs

• Make the meatballs: In a medium bowl, combine meatball ingredients, mix and shape 28 meatballs. Set aside.
• Make the sauce: In another medium bowl, whisk together ingredients for the sauce and set aside.
• Brown: Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Cook meatballs until brown or for 2-3 minutes, turning a few times. No need to cook meatballs through as they will continue to cook in the sauce. 
• Simmer: Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered.

Tips for Best Results

• Squeeze zucchini: Make sure to squeeze all of the excess water out of the zucchini. While it does help with adding moisture, too much liquid can cause problems in keeping the meatball intact, since there are no breadcrumbs to absorb it.
• Wet your hands: To avoid the meatball mixture sticking to your hands, wet them a little before rolling into balls.
• Use cold meat: The colder your meat, the easier it is to maintain its meatball structure.
• For same size balls: I like to use a trigger ice cream scoop.

Serving

There are 2 ways to serve these Thai meatballs. Serve meatballs warm with garnishes like fresh cilantro and green onion alongside these side dishes:

• Instant Pot brown rice
• Cooked quinoa
• Rice noodles
• Cauliflower rice
• Instant Pot steamed vegetables
• Zucchini noodles
• Spaghetti squash noodles

Or serve them as an appetizer on a platter with toothpicks, and some naan bread or pita bread for dipping into the sauce.

How to Store and Reheat

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheat: Simmer on a stovetop while covered on low heat until heated through. Or use good old microwave and reheat in 1 minute increments until warm.

FAQs

More Meatballs Recipes to Try

• Mexican meatballs
• Healthy turkey meatballs
• Turkey meatball soup
• Instant Pot meatballs

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Thai Meatballs

These Thai Meatballs are made with ground turkey and full of garlic, ginger and curry flavors. They are made in one skillet, in 45 minutes.

Course Dinner

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 7 servings

Calories 198kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For Thai Meatballs:

• 2 pounds ground turkey pork or chicken
• 1 cup zucchini shredded & liquid squeezed out
• 1/4 cup green onion finely chopped
• 2 tablespoons basil finely chopped
• 2 teaspoons ginger grated
• 2 garlic cloves grated
• 1 teaspoon red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons coconut milk light (canned)
• 1/8 teaspoon red pepper flakes
• Cooking spray I use Misto

For the Sauce:

• 1 1/2 cups coconut milk light (canned)
• 3 tablespoons tomato paste
• 1 teaspoon red curry paste
• 1 teaspoon fish sauce
• 1/8 teaspoon red pepper flakes more to taste
• 5-6 dried kaffir lime leaves optional**

US Customary – Metric

Instructions

• To make meatballs: In a medium bowl, combine ground turkey, zucchini, green onion, basil, ginger, garlic, red curry paste, fish sauce, coconut milk and red pepper flakes. Mix well.
• Make 28 meatballs by spooning heaping 1 tablespoon of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
• To make sauce: In a small bowl, whisk together coconut milk, tomato paste, red curry paste, fish sauce, red pepper flakes and kaffir lime leaves. Set aside.
• Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Add meatballs and cook until brown or for 2-3 minutes, turning a few times. No need to cook the meatballs through.
• Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered.
• Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.

Notes

• Make ahead: Make meatballs and sauce up to 24 hours in advance. Store covered separately in the fridge.
• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Kaffir lime leaves: You can buy kaffir lime leaves in any Asian store or online. They are sold dried and last forever in a sealed container. If you don’t have any, omit.

Nutrition

Serving: 4meatballs | Calories: 198kcal | Carbohydrates: 4g | Protein: 31g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 380mg | Fiber: 1g | Sugar: 1g

The post Thai Meatballs appeared first on iFoodReal.com.

Every spoonful of this Turkey Taco Soup is brimming with flavor thanks to the ground turkey, beans, corn, and a perfectly seasoned broth. It’s a hearty and filling 30 minute meal!

We also love this Instant Pot taco soup and healthy chicken tortilla soup that are beautifully laced with traditional Mexican flavors!

The best thing about this turkey taco soup (besides it being ridiculously tasty) is that it combines my two favorite things, turkey tacos and belly warming soup! It’s a healthy, hearty, and satisfying!

I make taco soup every time I am low on groceries. It’s one of the most requested soups in my house and most popular among the readers turkey soup recipes, along with healthy turkey chili and turkey meatball soup!

Why You’ll Love This Recipe

• Customizable: From the meat, the veggies and the seasonings, use what you have and make it your own.
• Perfect for meal prep: Makes great leftovers and is freezer-friendly.
• Quick and easy: It’s a 30 minute one pot meal which makes for the easiest clean up on busy weeknight or lazy weekend!
• Multiple cooking methods: Below we include instructions how to cook the soup on the stove, in a slow cooker or Instant Pot.
• Perfect for picky eaters: Everyone loves tacos and cheese, so this soup will be a hit!

Ingredients for Turkey Taco Soup

To make this turkey taco soup recipe, just look inside your pantry and freezer. I bet all ingredients are already there.

• Meat: I always keep a package of ground turkey in the freezer, so that’s what I used. You can also use ground chicken or ground beef. Keep in mind ground poultry will be a healthier choice among your protein options.
• Beans: For taco soup, I like to use red kidney beans. You can also use Romano beans, white beans, black beans or even pinto beans. You can also use a combination. Make sure to drain and rinse canned beans, or use home cooked dried beans or Instant Pot red kidney beans.
• Corn: I use frozen corn, no need to thaw it.
• Seasonings: Homemade taco seasoning, onion powder, maple syrup or sugar, salt, and pepper. You can use fresh onion, but I like the dump-and-go aspect of this recipe.
• Liquid: Water or low sodium chicken broth or vegetable broth will result in more flavorful soup.
• Tomato sauce: Aim for low sodium tomato sauce but if you can’t find one, skip salt and season after cooking, if necessary.
• Oil: Lean ground turkey doesn’t produce much of its own fat, so the oil is important to avoid sticking it to the bottom of the pot.

How to Make Turkey Taco Soup

Here’s a quick overview how to make turkey taco soup on the stove. You can find full recipe card below.

• Brown ground turkey: In a Dutch oven or heavy bottom large pot, saute meat for 5 – 7 minutes or until it is in small enough pieces.
• Season the meat: Add taco seasoning and cook for 1 more minute. The heat brings out the flavors of spices, so give it time to do its thing.
• Add remaining ingredients: Tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper and water or broth.
• Simmer soup for 20-60 minutes: A longer simmer time will deepen the flavors, but overall the soup is ready in no time.

Can I Make It in Instant Pot or Slow Cooker?

Sure thing! To make this turkey taco soup in slow cooker, follow the same instructions as the stovetop method but first saute ground turkey in a skillet on the stovetop. Then combine all ingredients in a large crock pot and cook on Low heat for 7 – 8 hours or on High heat for 3 – 4 hours.

As for cooking this soup in electric pressure cooker, I have this Instant Pot taco soup for you. It’s another dump and set 30ish minutes one pot meal that gets a ton of flavor from the pressure cooking process.

Substitutions and Variations

• Instead of tomato sauce: Use canned diced tomatoes or Rotel with addition of about 3 ounces tomato paste. For some extra taste, throw in some fire roasted tomatoes.
• For vegetarian option: Swap the meat for 1 cup of rice or other grain like quinoa, barley, or brown rice.
• Omit the meat and up the vegetables and beans: Veggie options could include carrots, celery, kale, zucchini, cauliflower and eggplant. Cooking time may need to be adjusted when adding vegetables.
• Other meat: Use ground chicken, ground pork or ground beef instead of ground turkey for an equally flavorful soup.
• If you like a little heat: Add a dash of hot sauce or some sliced or diced jalapeno to finish it off.
• For a smoky flavor: Add some smoked paprika or a couple of drops of liquid smoke.
• Add additional Tex Mex spices: Spices like ground cumin, paprika, and chili powder would taste great and make it a turkey chili taco soup.

Tips for Best Results

• If using ingredients that are not labeled as low sodium: I highly recommend to skip the salt completely and then season soup after cooking. You might not even need to add any salt!
• Prep your toppings while soup is cooking: Slice your limes, grate your cheese, crush tortilla chips if you’re not keeping them whole, and slice or dice your avocado and onion.
• Dried beans tip: I cook and freeze dried beans in batches. I highly recommend you learn how to cook dried beans. You will save a lot of money vs. buying organic BPA-free canned beans.
• A note about flavor: The longer your turkey taco soup simmers, the more intense the flavors. Also the longer it sits, the better it gets, so don’t forget to save some leftovers for the next day. Slow cooker will really enhance the flavor profile of it as well.

What to Serve with Turkey Taco Soup?

Traditionally taco soup is served hot in a bowl garnished with fresh cilantro, sour cream or yogurt, creamy diced avocado, lime, green onion, cheese, and tortilla chips.

Usually we use what we have on hand. Here are the toppings we like:

• Shredded cheese: Tex Mex cheese, colby jack cheese, cheddar cheese or marble cheese.
• Fresh herbs: Green onion, chopped red onion, and cilantro pack a punch.
• For a creamy and citrus combo: Add diced avocado and lime juice, so good together.
• Crush tortilla chips or leave them whole for scooping up all that good soup.
• A dollop of plain yogurt or sour cream will give the entire meal a cool creamy balance.
• Canned diced green chiles or jalapenos for heat.

Potluck style: Turkey taco soup is amazing party food. Bring slow cooker taco soup to the potluck in your crockpot or Instant Pot and keep on warm. Super easy entertaining! You can make a taco soup bar with all the toppings, pour yourself a glass of wine, and watch everyone enjoy serving themselves.

Tex Mex themed dinner: Serve with chicken tacos in Instant Pot and Mexican kale salad if you have extra hungry growing boys like I do!

How to Store and Reheat

Store: keep leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze: Turkey taco soup freezes well. Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Don’t forget to leave some room for expansion!

Reheat: Reheat the desired amount of soup in a small pot by simmering on low heat. Cover and stir occasionally until warmed through.

Turn it into a freezer meal: In a large Ziploc bag, add cooked ground turkey (let it cool first) along with other ingredients, except water, cilantro, and garnishes. Let as much air out as possible, seal and freeze for up to 3 months.

When ready to cook, thaw in the fridge overnight, add to the pot, Instant Pot or slow cooker along with water or broth, and cook as per further instructions plus 1 hour.

This dinner is one of my healthy freezer meals.

FAQs

More Turkey Soup and Stew Recipes

• Ground turkey stew
• Easy turkey noodle soup
• Turkey and rice soup

Also be sure to browse my collection of ground turkey recipes.

More Mexican Soup Recipes to Try

• Mexican vegetable soup
• Creamy chicken enchilada soup
• Instant Pot turkey chili
• Healthy white chicken chili
• Creamy chicken enchilada soup

Print

Turkey Taco Soup

Stovetop or slow cooker Turkey Taco Soup with ground turkey, beans, corn, and a perfectly seasoned broth. Hearty and filling 30 minute soup.

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 3 minutes minutes

Cook Time 27 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 342kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 2 pounds ground turkey
• 3 x 15 ounces cans tomato sauce low sodium
• 2 x 15 ounces cans red kidney beans low sodium, rinsed & drained
• 3 cups corn frozen or canned (drained)
• 2 tablespoons taco seasoning
• 2 tablespoons onion powder or flakes
• 1 tablespoons maple syrup or honey
• 1 teaspoon salt
• Ground black pepper to taste
• 4 cups water or chicken broth low sodium
• Oil for frying
• Cilantro, sour cream, lime, avocado, green onion, tortilla chips for serving

US Customary – Metric

Instructions

Stovetop Method:

• Preheat large dutch oven or heavy bottom pot on medium – high heat, swirl a bit of oil to coat, and add ground turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces.
• Add taco seasoning and cook for 1 more minute, stirring frequently.
• Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
• Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes. Longer cook time means deeper flavors but overall soup is ready fast.

Slow Cooker Method:

• Preheat large non-stick skillet on medium – high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
• Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water or broth and stir. Cover and cook on Low for 7 – 8 hours or on High for 3 – 4 hours.
• Serving: Serve taco soup hot with cilantro, sour cream or yogurt, lime, avocado, green onion and tortilla chips.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Cook, cool and freeze in an airtight container, leaving some room for expansion, for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop on low heat while covered.
• You might need to use less salt if using regular (not low sodium) tomato sauce.

 

Nutrition

Serving: 2cups | Calories: 342kcal | Carbohydrates: 43g | Protein: 37g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 789mg | Fiber: 11g | Sugar: 10g

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