Aromatic Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a
one pot meal ready in 30 minutes. Delicious and healthy, it’s loaded with juicy chicken, tender veggies and crispy tortillas!

Love Instant Pot like us? Try Instant Pot white chicken chili or Instant Pot taco soup.

Making a big pot of one of my Instant Pot soup recipes like this Instant Pot chicken tortilla soup comes in handy when I’m feeding my hungry husband and 2 hockey playing boys.

If you don’t have the Instant Pot, you can make this healthy chicken tortilla soup on the stovetop or in a crockpot instead. As the flavors settle overnight in the fridge, enjoy it even more the next day for a quick lunch or easy dinner!

Love soup? You might also like my Instant Pot Thai chicken soup or similar creamy chicken enchilada soup.

Why You’ll Love This Recipe

• Major flavor: This soup has boldly spiced broth mixed with tender chicken, chunky beans and corn, crispy tortilla strips, and creamy avocado.
• On your table in 30 minutes: Which makes it a perfect weeknight dinner or a weekend soup to ward off the chills!
• Easy to make: Other than a bit of sauteing, you just dump majority of chicken tortilla soup ingredients in Instant Pot and walk away. You can even shred chicken right inside the pot! Also a one pot meal makes for easy cleanup.
• Leftovers and freezer friendly: It’s one of those soup recipes when the flavor gets better as the soup sits. Freezing it means you can have it again in a few weeks!

Ingredients for Instant Pot Chicken Tortilla Soup

• Chicken: Boneless skinless chicken breasts, chicken thighs, or any part of chicken works. Either way, the recipe stays the same!
• Black beans: I use Instant Pot black beans that have been batch cooked or sometimes I cook dried beans on the stove. You can also use Instant Pot kidney beans or pinto beans. Canned beans work as well, just be sure to buy low sodium or no salt added beans.
• Corn: I use frozen corn and no need to thaw it. Canned corn that has been drained works too.
• Tomato sauce: You can also use passata or crushed tomatoes. It is the same tomato sauce with a different name based on your location. Or pulse diced tomatoes in a blender.
• Chicken broth: Here is how to make chicken broth or Instant Pot chicken broth recipe. If you don’t have broth on hand, just use water and add more spices to taste. I have done this many times.
• Chipotle in adobo sauce: Look for it in small cans in the International food section. Replace with smoked paprika or extra chili powder to taste.
• Cumin and chili powder: A traditional combination of spices in Mexican cuisine.
• Tortillas: I recommend using corn tortillas rather than flour tortillas for the best texture. You can also use corn tortilla chips to thicken the soup and for serving.

How to Make Chicken Tortilla Soup in Instant Pot

• Saute the garlic and combine ingredients: Saute garlic in oil right in the Instant Pot. Add half of the tortilla strips, chicken, corn, black beans, chipotle in adobo, cumin, chili powder, chicken broth, tomato sauce, salt, and pepper. Don’t stir.
• Cook the soup: On the Instant Pot Duo, press Pressure Cook and select High pressure, and on Instant Pot Lux press Manual button for 20 minutes.
• Saute the other half of tortilla strips: I find the pan on the stovetop yields crispier tortilla strips that don’t break. This is for garnish. You can add a bit of crushed garlic as well.
• Shred the chicken: After soup is done cooking, do the Quick release (after 5 minutes) or Natural release to release remaining pressure. Open the lid and shred chicken with 2 forks right in the pot. Stir to combine and we are ready to top off the soup with our favorite garnishes.

Toppings Ideas

• Tortilla strips: Fry the other half in a separate ceramic non-stick skillet while your Instant Pot chicken tortilla soup is cooking. Crispy tortilla strips add such a fun contrasting texture!
• Or simply use tortilla chips: Scooping up some soup on a crunchy chip is also a bonus!
• Lime: A squirt or drizzle of lime adds a vibrant citrus finish that is amazing.
• Cilantro: Or parsley, or green onions.
• Red onion: Sweeter than white onion, and very popular in Mexican-inspired cuisine. It’s not too pungent but adds great taste and a slightly crispy component.
• Avocado: Sliced or diced avocado on top adds a creaminess without adding any dairy.
• Sour cream, Greek yogurt, and freshly shredded cheese: If you’re not concerned about keeping it dairy-free, add some of this good stuff.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container or right in the pot with a lid for up to 5 days.

Freeze: This chicken tortilla soup is freezer-friendly because there are no tender vegetables. Freeze cooked and cooled down soup leftovers in an airtight container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Reheat: Reheat the amount of soup you will consume at that time by simmering on low heat in a pot. Shouldn’t take more than 5-7 minutes. For quick thawing, place frozen soup into a pot and simmer on low, covered, and stir occasionally.

FAQs

More Instant Pot Soup Recipes to Try

• Instant Pot chicken rice soup
• Instant Pot chicken noodle soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot white chicken lasagna soup

Print

Instant Pot Chicken Tortilla Soup

Aromatic Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a one pot meal, ready in 30 minutes. Delicious and healthy!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 363kcal

Author Olena Osipov

Equipment

• Instant Pot
• Ceramic skillet

Ingredients

• 8 small corn tortillas cut into thin strips
• 2 tablespoons avocado oil divided
• 4 large garlic cloves minced
• 1 pound boneless skinless chicken breasts or chicken thighs
• 15 ounces can low sodium black beans rinsed & drained
• 1 1/2 cups corn fresh or frozen
• 4 cups chicken broth low sodium
• 2 15 ounces cans tomato sauce low sodium
• 2 tablespoons chipotle in adobo sauce minced
• 1 teaspoon cumin ground
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Avocado, red onion, cilantro and lime for garnish

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of oil and garlic; saute for about 1 minute. Press Cancel.
• Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
• While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tablespoon of oil to coat. Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
• After Instant Pot has finished cooking, release pressure immediately or let it subside on its own. Open the lid and shred chicken with 2 forks right in the pot. Stir to combine.
• Serve soup hot with tortilla strips and garnishes.

Video

Notes

• Store: Refrigerate in an airtight container or right in the pot for up to 5 days. Reheat amount you will consume at that time by simmering on low heat in a pot for 5-7 minutes. 
• Freeze: Freeze in a glass container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
• Instant Pot size: 3 quart Instant Pot half the ingredients but keep same cooking time. In 8 quart Instant Pot you can double the recipe, keep same cook time.
• Sauteing tortilla strips: I tried to saute them for more flavor in my 8 quart Instant Pot and they stuck badly – I would worry about Burn. But my 6 quart, sautes better. So, if you can – saute them all in there, if not – saute garnish part on a skillet.
• You can use frozen chicken: Cooking time will not change. Your Instant Pot will take a few minutes longer to come to pressure. If using a couple of chicken breasts, make sure they are separated.

 

Nutrition

Serving: 2cups | Calories: 363kcal | Carbohydrates: 38g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1257mg | Fiber: 7g | Sugar: 6g

The post Instant Pot Chicken Tortilla Soup appeared first on iFoodReal.com.

Tender and fluffy Instant Pot Egg Bites are copycat Starbucks egg bites that require no blender, pack 4 grams of protein and are customizable with your favorite fillings!

Other egg bites we love are cottage cheese egg bites and Starbucks egg white bites.

I have been so skeptical about Instant Pot egg bites because if you know me, I do not love extra gadgets but I do love eggs! So, armed with a few silicone egg bite molds, I now make egg bites in Instant Pot quite often.

Starbucks sous vide egg bites are delicious but the price is a bit high to enjoy with regularity. I replicated a make-at-home version using my Instant Pot. The moist heat from the pressure cooker mimics the “sous vide” technique perfectly! You can enjoy them plain or with a filling of choice.

And to put the mold to more use, I have perfected Instant Pot poached eggs as well!

Ingredients for Instant Pot Egg Bites

You will need only one main ingredient plus a few pantry staples and optional add-ins.

• Eggs: I use large eggs but any eggs will work!
• Baking powder: Adding baking powder to eggs makes them more light and fluffy.
• Salt and pepper: For taste.
• Water: You could use milk, the results will be the same.

Add-Ins and Toppings

If your kids are anything like my kids, they like things plain. But I still try with veggies and succeed many times. I usually make 2 batches of egg bites, plain and with vegetables.

You can add anything you want, just make sure to dice, chop or grate finely the ingredients since pressure cooker egg bites are quite small.

My go to egg combination is bell pepper, baby spinach and freshly grated Parmesan cheese.

• Veggies: Bell pepper, mushrooms, spinach, kale, zucchini, broccoli, asparagus.
• Jarred and canned goods: Sun dried tomatoes, roasted red pepper, green chiles, olives.
• Cheese: Parmesan cheese, gruyere cheese, cheddar cheese, swiss cheese, feta cheese.
• Meat: Fried bacon bits, crumbled cooked sausage, leftover Instant Pot chicken breast.
• Fresh herbs: Finely chopped fresh basil, parsley, green onion or chives.
• Recreating copycat Starbucks egg bites? Use baked bacon and Gruyere cheese.

How to Make Egg Bites in Instant Pot

Here is a quick overview how to make egg bites with 5 minutes prep time and total of 15 minutes. Full recipe card is located below.

• Prep: Add 1 cup of cold water to 6 quart Instant Pot or 8 quart Instant Pot and spray silicone egg bites mold well with cooking spray. Make sure to coat the bottom and sides of the openings.

• Make the egg mixture: In a large 4 cup measuring cup, whisk eggs, water, baking powder, salt and pepper. You can use any large bowl with a spout for easy pouring into the molds. Then pour egg mixture into each mold about 2/3 full.

• Add toppings: Now you can add toppings. No need to stir them as they will sink anyways. That’s why we do not mix toppings with egg mixture.

• Stack the molds staggered: Close each silicone egg mold with the lid, stack staggered on top of each other and place on trivet with handles. The one pictured came with my stackable stainless steel pans to cook 2 things at a time. I also have this trivet that came with my Instant Pot DUO 8 quart.

• Pressure cook on Low: Then close the lid, move valve to Sealing position and Pressure Cook egg bites on Low for 8 minutes – in 8 quart Instant Pot, 11 minutes – in 6 quart Instant Pot. Afterwards, release remaining pressure using Quick Release.

• Cool and release the egg bites: Let Instant Pot egg bites cool off for a few minutes until the molds are safe to touch. I recommend to grab a small silicone spatula and go around the edges and bottom really tight and close to the mold. This will result in perfectly looking egg bites.

Tips for Best Results

For creamy, velvety texture Instant Pot egg bites that are Starbucks worthy, follow these tips!

• Dice vegetables small: Egg bites are mini sized, so chop and grate your vegetables, cheese or meat additions accordingly.
• Stagger egg bite molds: Just turn the top mold a bit so its cavities are not directly sitting on top of cavities of the bottom mold. If you can’t get them staggered, then place trivet with one egg bites mold in the Instant Pot and then place the second mold staggered on top. This prevents misshapen egg bites when they cook in Instant Pot.
• Follow pressure cooking times: 8 minutes for 8 quart Instant Pot, 11 minutes for 6 quart. Readers have cooked egg bites in 3 quart Instant Pot for 11 minutes.
• No low pressure option? If your Instant Pot doesn’t have Low pressure and only Manual button, you can cook them on High pressure but egg bites will puff up more.
• Using all egg whites: I believe Starbucks sous vide egg bites contain only egg whites. You will need 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork, just to mix well.

What Is the Best Silicone Egg Bites Mold?

To make Instant Pot egg bites you will need a silicone mold. Actually two silicone molds with 2 silicone lids.

I bought these ones on Amazon. What I like is that there are 2 lids and not 1 to prevent spilling. And lid is also made of silicone which is safe for cooking.

Many other egg bite molds sold online have plastic silicone lids which you can’t cook with in your electric pressure cooker. Just be sure to pay attention to this information when purchasing the molds.

How to Store and Reheat

Store: Refrigerate egg bites in an airtight container for up to 5 days. Perfect for meal prep!

Freeze: Cook egg bites and let them cool completely. Pop in an airtight container with a lid and freeze for up to 3 months.

If you want to freeze egg bites in a resealable Ziplock bag, lay them flat first to freeze. Once fully frozen, toss the bag deeper into the freezer. They are just delicate.

Reheat: Because these egg bites are small, they are quick to reheat. Pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh. It really depends on your microwave.

FAQs

More Egg Recipes to Enjoy

• Air fryer breakfast casserole
• Cottage cheese egg muffins
• Egg muffins
• Healthy breakfast sandwich
• Broccoli cheese egg muffins
• Cottage cheese scrambled eggs

More Instant Pot Recipes to Try

• Instant Pot cheesecake bites
• Instant Pot hard boiled eggs

You may also love to browse over 45 healthy Instant Pot recipes!

Print

Instant Pot Egg Bites

Get breakfast ready in 15 minutes with Instant Pot Egg Bites. Tender, fluffy, only one main ingredient and customizable with fillings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 14 egg bites

Calories 42kcal

Author Olena Osipov

Equipment

• Instant Pot
• Egg bite molds
• Trivet
• Steam diverter
• Measuring cups
• Mini spatulas

Ingredients

• 9 large eggs
• 1/4 cup water or milk
• 1/2 tsp salt
• 1/2 tsp baking powder
• Ground black pepper to taste
• Cooking spray

Optional Mix Ins:

• Handful of spinach finely chopped
• 1/2 large bell pepper diced
• Parmesan cheese grated

US Customary – Metric

Instructions

• Into 6 or 8 quart Instant Pot, add 1 cup water. Please note silicone mold will not fit into 3 quart Instant Pot.
• In a 4 cup measuring cup, add eggs, water, baking powder, salt, pepper and whisk mixture with a fork or a whisk well.
• Spray silicone mold with cooking spray well. Pour mixture into each of 14 openings of the mold about 2/3 full. If you would like, add toppings like veggies and cheese. No need to stir.
• Close each mold with silicone lid and stack in a staggered position, so the cups don’t line up. Then you won’t have lids sucked in and deformed bites.
• Then place on top of the trivet with handles. If your trivet doesn’t have handles, you might struggle getting mold placed carefully into a 6 quart pot. It is very tight and be careful not to spill.
• Place trivet Inside Instant Pot, close the lid, set pressure release valve to Sealing and press Pressure Cook on Low for 8 minutes – 8 quart Instant Pot, 11 minutes – 6 quart Instant Pot.
• After do Quick Release by turning the valve to Venting. Using oven mitts and holding onto handles of the trivet or to the mold itself, remove molds with egg bites from Instant Pot.
• Open the lids, cool off a few minutes and using small silicone spatula go around the edge staying close to the walls of each opening and release egg bites one by one.

Video

Notes

• Store: Refrigerate in an airtight container for up to  5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Pop in an airtight glass container with a lid and freeze for up to 3 months. If you want to freeze in a resealable Ziploc bag, lay egg bites flat first and then toss deeper into the freezer with frozen egg bites.
• Where can I get this silicone mold? I bought this one, actually a set of 2, on Amazon. What I like is that it has 2 lids and not 1, to prevent spilling. Pay attention that lid is also silicone and not plastic, so you will not cook it.
• Egg whites: You can replace eggs with 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork. Just to mix well.
• No Low pressure option? If your Instant Pot doesn’t have Low pressure, you can cook on High – egg bites will puff up more.
• Prep toppings small: You can add anything you want. Just make sure to dice, chop or grate finely since egg bites are small.

Nutrition

Serving: 1egg bite | Calories: 42kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 141mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Egg Bites appeared first on iFoodReal.com.

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.

Instant Pot Italian chicken breast and Instant Pot BBQ chicken breast are my other go-to on a busy weeknight or a weekend!

This Instant Pot chicken breast recipe is easy, simple and forgiving!

I have been making slow cooker chicken breast for years. It’s a great recipe, the only downside is that you have to remove cooked chicken right away to avoid it being dry. So, this Instant Pot chicken recipe solves the problem because chicken breast is done in 25 minutes or so.

I just love Instant Pot! It makes the best Instant Pot frozen chicken breast or the best rotisserie style Instant Pot frozen whole chicken if you forgot to thaw the meat.

And if you are not a blessed electric pressure cooker owner, check out my baked chicken breast or air fryer chicken breast.

Why You’ll Love This Recipe

• Quick: All you have to do is rub chicken breasts with spices and cook for 10 to 15 minutes. With pressure build up and bringing it down, you are in for a maximum of 30 minutes of total pressure cooking time.
• Easy: You don’t even have to saute your chicken but you can, if you wish.
• Tender, juicy and flavorful: I can guarantee you will end up with the best chicken breasts ever because the pressure cooker locks in all the moisture inside the meat.

Ingredients for Instant Pot Chicken Breast

To make chicken breast in Instant Pot you really only need chicken breasts and water. Everything else is up to your taste and what you are planning to serve it with.

• Chicken breasts: You can use boneless skinless chicken breasts of any size. Best to cook similar size pieces together for even cooking.
• Salt and pepper: Simple seasonings so your chicken is a blank slate for other recipes.
• Garlic powder: If you wish, but not required.

How to Cook Chicken Breast in Instant Pot

• Add water: Add 1 cup of cold water and place trivet inside the pot. You want to use cold water so warm water doesn’t reduce the cook time. Some readers like to use chicken stock or chicken broth instead, especially if cooking without a trivet.
• Add chicken: Lay chicken breasts in a single layer, sprinkle with spices and rub onto each other right inside the pot. You can also do so on a separate plate but I find it isn’t necessary.
• Pressure cook: Depending on the model of your Instant Pot, you will have to press either Pressure Cook on High pressure or Manual button. Set timer for 10 minutes – for breasts under 2 inch thickness, 15 minutes – for over 2 inch thick breasts.
• Release the pressure: Now you want to wait 5 minutes aka do Natural Release for 5 minutes. Then turn the pressure valve to Venting position to release remaining pressure. I find you do not have to rest this meat.

How Long to Cook Chicken Breasts in Instant Pot?

I have put together this cooking time chart for your quick reference:

Tips for Best Results

• If you don’t have a trivet: It’s OK to place chicken breasts in water and cook without a trivet. I have tried it many times and it makes them even more juicy. I never got a Burn notice.
• Don’t use Poultry button: Poultry setting has preset time that is not customizable to the size of your chicken breasts. Also poultry is a very large concept ranging from chicken tenders to bone-in whole chicken.
• Don’t do Quick Release: If you release pressure right away after cooking, it will make your chicken breast dry. I recommend to wait 5 minutes and then turn valve to Venting.
• Don’t throw away the liquid: It is basically Instant Pot chicken broth and is perfect for making soup recipes and Instant Pot soup recipes.
• Size of Instant Pot you can use: Any size of Instant Pot works. It comes in 3 quart, 5 quart, 6 quart or 8 quart. Same recipe, same cooking time and same water amount. Just make sure chicken breasts fit in a single layer.
• If your Instant Pot is small: If you want to cook large amount of chicken breasts in 3 quart pot, do so in a few batches. Piling up chicken in a few layers will result in undercooked chicken.
• Bone-in and skin-on chicken breasts: Cooking time remains the same. You do not need to cook them longer because 10-15 minutes of cook time along with about 10 minutes of pressure build up time, is enough to cook through thin chicken bones.

Serving Suggestions

It sure is a welcome addition to a variety of recipes like salads, enchiladas, casseroles and sandwiches.

Here are a few ways to turn it into a meal:

• Instant Pot shredded chicken: Shred meat with 2 forks, refrigerate and use to make healthy chicken salad or healthy white chicken chili.
• Diced chicken breast: Chop it up to add protein to cottage cheese pasta, vegetable soup or borscht.
• Low carb meal: Make my favorite ratatouille recipe to have with chicken for a complete meal.
• With sauce: Combine shredded chicken with healthy barbecue sauce or teriyaki sauce.
• With salad: Serve with spinach avocado salad.

How to Store

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

Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in fridge or on a counter.

FAQs

More Instant Pot Chicken Recipes to Try

• Instant Pot chicken and rice
• Instant Pot chicken and potatoes
• Instant Pot white chicken chili
• Instant Pot chicken pasta
• Instant Pot stir fry

Also be sure to browse 45 other healthy Instant Pot recipes and our entire category of Instant Pot recipes.

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Instant Pot Chicken Breast

Juicy, flavorful and tender Instant Pot Chicken Breast in 30 minutes from start to finish, with simple ingredients and no sauteing.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Pressure Up & Down Time 13 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 295kcal

Author Olena Osipov

Equipment

• Instant Pot
• Trivet
• Steam diverter

Ingredients

• 3 pounds boneless skinless chicken breasts
• 1 cup cold water
• 2 teaspoons garlic powder
• 1 teaspoon salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• To the Instant Pot, add cold water and place trivet inside.
• Lay chicken breasts in a single layer and sprinkle with garlic powder, salt and pepper. Toss to coat evenly with tongs or hands.
• Close the lid and set pressure vent to Sealing. Press Pressure Cook on High or Manual for 10 minutes – breasts under 2" thickness or 15 minutes – breasts over 2" thick.
• After, wait 5 minutes and do Quick Release by turning sealing valve to Venting position.
• Open the lid and your chicken breasts are ready for meal prep, casseroles, salads etc. Shred or cube, and save broth at the bottom for soup.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in a fridge or on a counter.
• Feel free to use chicken broth instead of water.

Nutrition

Serving: 1breast | Calories: 295kcal | Carbohydrates: 1g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 400mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Breast appeared first on iFoodReal.com.

If you have fresh chicken, check out this Instant Pot whole chicken, spatchcock chicken or slow cooker whole chicken recipes.

So, can you cook frozen whole chicken in Instant Pot? Absolutely! Out of all Instant Pot recipes on iFoodReal, pressure cooking frozen chicken is the most popular one in our house!

We also cook frozen chicken breasts in Instant Pot because truth is we often forget to thaw the meat.

It is my husband’s favorite Instant Pot recipe to make because it is “embarrassingly” easy! It is definitely one of the best Instant Pot recipes for beginners to master!

Why You’ll Love This Recipe

• It’s easy: Takes just 5 minutes of prep. Not to mention it’s made with all staple ingredients.
• Much healthier than store-bought: I don’t know about you but where I live organic rotisserie chicken is hard to come by or costs a lot. Also by using simple spices we skip on MSG and loads of sodium.
• It’s so darn convenient: My freezer is always stocked with 2-4 organic whole chickens from Costco. Rotisserie chicken guaranteed any time you feel like one. Imagine putting whole frozen chicken in Instant Pot and having tasty chicken in an hour-ish?!
• It’s delish: Even chicken breast cooked in Instant Pot comes out juicy, tender and flavorful, and you can crisp up the skin, yes!

Ingredients for Instant Pot Frozen Whole Chicken

• Chicken: Frozen whole chicken, about 3 – 6 pounds or more, depending on the size of pressure cooker you have.
• Oil: Any mild tasting oil like olive oil, avocado oil or grapeseed oil.
• Smoked paprika: Gives lots of flavor and “roasted” look.
• Garlic powder: Dried powder will stick to frozen chicken better than fresh grated garlic.
• Dried oregano: Any dried herb like basil, crushed rosemary, or Italian seasoning blend can be substituted.
• Salt and pepper: To bring out flavors in all ingredients.

How to Cook Whole Frozen Chicken in Instant Pot

Here is how to pressure cook frozen chicken step-by-step with photos. Full recipe card is located below.

Rinse chicken: Place whole chicken in a sink, rinse with cold water and pat dry with paper towel. Keep the twine on the legs to prevent chicken from falling apart. It will be hard to remove anyways.

You need to rinse the chicken, so oil and spices stick to it.

Rub chicken with oil: Place chicken on a plate or right inside the Instant Pot and rub evenly with oil. Your fingers will get cold quickly, washing with warm soapy water immediately helps.

Sprinkle chicken with spices: Place bird chicken breast side down and sprinkle with spices in the following order – salt, pepper, garlic powder, smoked paprika and oregano. It helps more ground spices stick first.

Transfer chicken onto a plate.

Add frozen chicken to Instant Pot: Add trivet and 1 cup cold water to your Instant Pot. Place frozen chicken in Instant Pot breasts side up, close the lid and set valve to Sealing position.

Cook: Cook chicken on High pressure as per cooking times chart below. It largely depends on the size of your chicken.

Let pressure release naturally: Super important step is to allow the pressure to come down on its own until the pin drops because chicken keeps cooking with residual heat. Learn more about Natural Pressure Release.

How Long to Cook Frozen Whole Chicken in Instant Pot?

Time varies based on the size of your chicken AND Instant Pot.

Why? Because larger size Instant Pot has larger volume (area) for more pressure to build up. Thus, it takes longer to bring pressure down. Therefore, 8 quart pressure cooker keeps cooking chicken while bringing down pressure for 40 minutes vs. 6 quart pressure cooker that takes only 15 minutes.

For 6 quart Instant Pot:

• 3 pounds whole chicken – 50 minutes.
• 4 pounds whole chicken – 60 minutes.
• 5 pounds whole chicken – 70 minutes.

For 8 quart Instant Pot:

• 4 pounds whole chicken – 40 minutes.
• 5 pounds whole chicken – 50 minutes.
• 6 pounds whole chicken – 60 minutes.

For 3 quart Instant Pot: Honest disclosure is that I do not have this Instant Pot size. However, in comments below I gave reader Miranda a suggestion to cook the whole bird for 17 minutes per pound with Natural Release and she said it came out perfect! 

For 10 quart Instant Pot: I never used one but logically since its capacity is even bigger than 8 quart, I would reduce cook time by 10 minutes less for each size of chicken that is listed for 8 quart. Just like the difference between 6 and 8 quart.

Tips for Best Results

• If your chicken has giblets: You can cook frozen chicken with giblets inside and remove them after cooking. Most giblets are in a paper bag (I haven’t seen them in plastic bag for a while). If you buy fresh whole chicken, you can remove giblets before freezing. If you find out after cooking giblets were in the plastic, it is best to discard the chicken. That’s why, I recommend to use familiar to you brand of chicken for this recipe.
• Leave Keep Warm on before cooking: By default, every Instant Pot has Keep Warm function on at all times unless you press Cancel before selecting cook time. It is indicated by L0:00 display. What it means is that, for example in the photo above, my chicken has finished cooking 56 minutes ago. It is super helpful info since we do not sit and watch pressure cooker cooking and Natural release is a must with this recipe!
• Don’t do quick Release: Please do not vent pressure by turning valve to Venting and come back and tell me your chicken was raw. Your Instant Pot needs to bring pressure down on its own during which time meat keeps cooking with residual heat. Do not follow the Quick Release, turning Sealing valve to Venting position if pressure pin is still up.
• To get crispy skin: Carefully transfer cooked chicken in Instant Pot onto baking sheet and broil for a few minutes to crisp up the skin. If you have an air fryer lid, just pop it on top – even easier!

What to Do With Chicken Broth at the Bottom?

After pressure cooking the chicken, you will end up with delicious juices at the bottom of the pot. It’s golden liquid! Make any soup recipe with it or try it in a borscht recipe! Refrigerate chicken broth until ready to cook.

You can also save the bones and make more Instant Pot chicken broth with it, possibly combining with raw chicken, leftover cooking liquid and more water. This is basically how I cook Instant Pot chicken noodle soup. Keep flavorful broth at the bottom of the pot, throw back in the bones and leftover chicken meat, then add desired amount of water. Pressure cook on High for 1-2 hours.

Then add frozen vegetables and pasta, close the lid and let soup cook with residual heat another 5-10 minutes. Season to taste.

Serving Ideas

To serve Instant Pot frozen whole chicken, treat it like a rotisserie chicken. Here are a few ideas:

• Mashed potatoes: Serve however you would serve a rotisserie chicken with healthy mashed potatoes or cauliflower mashed potatoes.
• Rice: After making chicken, make Instant Pot white rice or Instant Pot brown rice.
• Salad: This time I served chicken with southwest quinoa salad. Jennifer Aniston salad would be great too!
• Bread: We also like to buy a whole grain baguette for a side and serve with Ukrainian cucumber and tomato salad. Quick, healthy and easy!

How to Store

For meal prep, transform chicken into Instant Pot shredded chicken and use throughout the week. Make healthy chicken salad or chicken tostadas. Perfect for busy weeknights!

To store leftovers, refrigerate in an airtight container for up to 5 days.

To freeze: Fully cook, cool completely and freeze in an airtight container or resealable freezer bags for up to 3 months. Thaw in the fridge overnight.

FAQs

More Instant Pot Chicken Recipes to Try

• Instant Pot stir fry
• Instant Pot chicken and rice
• Instant Pot white chicken chili
• Instant Pot chicken stew
• Instant Pot chicken and potatoes
• Instant Pot butter chicken

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

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How to Cook Frozen Whole Chicken in Instant Pot

Instant Pot Whole Frozen Chicken is rotisserie style chicken cooked without thawing and only 5 minutes of prep in your electric pressure cooker. It comes out super juicy! 

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Pressure Up & Down Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 318kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 4 – 4.5 pounds whole frozen chicken
• 1 1/2 teaspoon salt
• Ground black pepper to taste
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 2 teaspoons oregano dried
• Any mild oil
• 1 cup cold water

US Customary – Metric

Instructions

• Rinse frozen whole chicken with cold water and pat dry with paper towel. Drizzle with a bit of oil and using your hands rub it all over chicken. This step will ensure proper “sticking” of spices to frozen chicken.
• Place frozen chicken in Instant Pot breasts side down. Sprinkle half of each spice evenly on one side of chicken in the following order: salt, pepper, garlic powder, smoked paprika and oregano.
• Carefully flip the chicken (we don’t want to disturb the spices) and season the other half with remaining spices (might seem like a lot but trust me). Holding onto the sides transfer chicken onto a large plate.
• To the Instant Pot, add water and trivet (steam rack with handles is more convenient if you have one). Place whole chicken inside IP breasts side up, close the lid, set pressure vent to Sealing and press Pressure Cook on High Pressure or Manual (this IP cooks only on High):

For 6 quart Instant Pot:

• 3 lbs whole chicken – 50 minutes.
• 4 lbs whole chicken – 60 minutes.
• 5 lbs whole chicken – 70 minutes.

For 8 quart Instant Pot:

• 4 lbs whole chicken – 40 minutes.
• 5 lbs whole chicken – 50 minutes.
• 6 lbs whole chicken – 60 minutes.
• Display will say ON, Instant Pot will take about 15 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.
• After your chicken is ready, Instant Pot will beep, display will say OFF and now it needs to bring pressure down on its own before you can open it, which will be indicated by a dropped down float valve. It is called Natural Release. 8 quart will take about 40 minutes and 6 quart – 15-20 minutes. Do not do Quick Release (turning sealing valve to Venting position). Wait for a pin to drop down on its own.
• Open the lid and you will have the juiciest and most flavorful chicken ever. Serve however you like, shred for meal rep, freeze for later, save bones for bone broth. Oh, and that flavorful broth at the bottom makes amazing soup the next day (don’t throw away!). So many options, it’s crazy!

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze for up to 3 months. Thaw in a fridge or on a counter.
• If your chicken has giblets: If giblets are in paper bag you can with them inside and remove after cooking. Or remove giblets before freezing.
• 3 quart IP: Cook the whole bird for 17 minutes per pound with Natural Release.
• 10 quart IP: Reduce cook time by 10 minutes less for each size of chicken that is listed for 8 quart.

Nutrition

Calories: 318kcal | Carbohydrates: 1g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 686mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Frozen Whole Chicken 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.

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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.

These Instant Pot Meatballs are life-changing and can be enjoyed as a healthy appetizer or make it into a one pot meal with your favorite pasta! Ready in 20 minutes with any ground meat, with or without sauce, and there’s no browning, sauteing, or long simmering time.

Instant Pot spaghetti and Instant Pot meatloaf are other easy Instant Pot meals that I include often in our dinner rotation when life gets busy!

If you’ve never considered making meatballs in your Instant Pot, I urge you to make it happen. You will not look back because it’s a total game-changer!

Who ever thought you could have meatballs ready on your dinner table in under 20 minutes? Total! I just love Instant Pot recipes!

I have a recipe for turkey meatballs that requires the addition of zucchini to keep them moist. With the Instant Pot, the steam and moisture do not escape which locks in all the juices inside the meatballs. It’s amazing!

Why You’ll Love This Recipe

• Quick to cook: It’s so much faster than traditionally made meatballs on the stovetop. No long simmering in the sauce, but they taste like they were simmering all day!
• Still delicious: They’re so juicy, so moist, and the pressure cooker only enhances the flavor.
• No breadcrumbs: These meatballs are super healthy and gluten-free when using certified gluten-free oats.
• Make ahead: Meal prep, batch cooking, and freezer-friendly which means they’re great for more than just one meal!
• Budget friendly: Much cheaper than buying frozen meatballs from the store.
• Versatile to serve: Work in a variety of ways – for Instant Pot spaghetti and meatballs, in a sandwich, or on their own.

Ingredients for Instant Pot Meatballs

This modern day pressure cooker meatballs recipe works with any type of ground meat, whether turkey, chicken, beef, or pork, and no matter what, they come out perfectly seasoned, perfectly cooked, and super moist!

• Any ground meat: Ground turkey, chicken, beef, pork, lamb, venison etc. Forgot to thaw? Quickly defrost using Instant Pot frozen ground beef method.
• Fresh garlic and onion: I have to say that adding fresh garlic and onion produced the tastiest pressure cooker meatballs because the flavor gets infused into the sauce.
• Dried oregano, balsamic vinegar, salt, and pepper: Use what you like or have on hand. If you prefer Italian seasoning or another herb, use it. If you only have white vinegar use that instead or omit it completely.
• Tomato sauce: You only need this if you’re going to be cooking the meatballs in the sauce. Use low sodium, and whichever one is your favorite.
• Egg, oatmeal (or breadcrumbs): They are completely unnecessary but can be used for binding if you prefer. I have used uncooked quinoa as a binder before, too.

How to Make Meatballs in Instant Pot

Instant Pot Meatballs No Sauce

• Prep: Mince fresh onion and garlic with a knife, a box grater, or puree in a small food processor. Add 1/2 cup water to the bottom of the pot and place a trivet or steamer basket inside. This works for any size Instant Pot.
• Shape meatballs: Combine ground meat, grated onion, and garlic, oregano, salt, and pepper and roll into about 30 smaller golf size balls meatballs. Size doesn’t matter, within reason.
• Add meatballs as you roll them. It is OK to stack meatballs and I find dipping hands in a bowl with water helps to roll the meatballs.
• Cook on High Pressure for 7 minutes. Wait for 2 minutes and release the remaining pressure using the Quick Release method. Open the lid, meatballs are ready and you might have to separate a few meatballs from each other.

Instant Pot Meatballs and Sauce

Cooking pressure cooker meatballs with tomato sauce is very similar to the ones without the sauce minus the trivet and water.

• Prep: Add tomato sauce to any size Instant Pot. No water or trivet is needed.
• Add meatballs: Drop raw meatballs into the sauce as you roll them out. They should fit in a single layer in tomato sauce but packing them tight or on top is just as fine.
• Cook on High pressure for 7 minutes. Wait for 2 minutes and release the remaining pressure using the Quick Release method.
• Serve: Meatballs taste best if you let them stand open for 10 minutes. Then I toss them to coat in sauce by shaking the inner pot and garnishing with parsley or dill.

Instant Pot Meatballs and Pasta

And last but not least – you can make a one pot meal. Make a classic Instant Pot spaghetti and meatballs combo or use any pasta shape you have on hand!

• Cook meatballs with or without tomato sauce first as per recipe.
• Add 2 cups water and 3 cups of any dry pasta. If you cooked meatballs without tomato sauce, add it now.
• Stir gently not to break meatballs. If you add long shape pasta like spaghetti, stirring will be hard. So, break the spaghetti noodles in half and lay them in about 6 layers crisscross to prevent sticking. Top with tomato sauce, if not added yet.
• Cook on High Pressure for 5 minutes with Quick Release. Stir and serve.

Can I Cook Frozen Meatballs in Instant Pot?

Yes. Cook frozen meatballs in your Instant Pot just like you would fresh meatballs. The Instant Pot will take longer to come to pressure but the cooking time remains the same.

Variations

• Add greens: Adding chopped spinach or kale into the sauce once it’s cooked adds more nutrients and added flavor.
• To make them gluten-free: You can either completely omit any breadcrumbs or make sure to use certified gluten-free oats.
• For a low-carb meal: Serve over zucchini noodles or spaghetti squash.
• Different meat: Use ground beef, chicken, turkey, pork, or a combination.
• Add cheese: If you’re not concerned about dairy, you can add a bit of Parmesan cheese or even cheddar (like I do in Mexican meatballs) to your meatball mixture.
• Use broth: When making meatballs without sauce, use beef broth instead of water for flavor.

Tips for Best Results

• Be flexible: Pictured are meatballs made with ground turkey and no egg and no oatmeal. I have used oatmeal for beef meatballs as poultry is already quite dense when cooked. I find all meatballs taste amazing and come out juicy no matter which variation I make.
• When rolling the meatballs: Dipping your hand in cold water can help with forming the balls without the meat getting stuck to your hands.
• Don’t overcook: 7 minutes is the optimal cook time for juicy meatballs whether from fresh or frozen.

Serving Recommendations

Serve as an appetizer: This is my absolute favorite way! Transfer meatballs to a baking dish and stick a toothpick into each one. Voila.

Or serve right in the Instant Pot (with toothpicks) while keeping it on the Warm function. Easy entertaining for game day, potlucks, and serving any crowd!

BBQ meatballs: Completely switch up the dish and toss the cooked meatballs, made with no sauce, into healthy BBQ sauce, for BBQ meatballs. Serve alongside Instant Pot mac and cheese or healthy coleslaw or add them to your pizza!

For a healthy dinner: Serve on top of your favorite whole grain pasta, brown rice, or quinoa. Would even be amazing for meatball almond flour crust pizza!

For a low-carb dinner, enjoy with greens like this cucumber and tomato salad, zucchini noodles, or even a green smoothie.

In a sub or sammie: A meatball sub or sandwich makes a fun (albeit a little messy) meal for lunch or casual dinner.

How to Store

Freeze: Place raw meatballs on a baking sheet and flash freeze for a few hours. This is so they don’t stick together once kept frozen. Transfer to a Ziploc bag and freeze for up to 3 months. Cook straight from frozen.

Refrigerate leftovers: In an airtight container, meatballs can be kept in the fridge for up to 5 days. If made with pasta, keep stored for up to 2 days only, as pasta tends to get soggy.

FAQs

More Meatball Recipes to Try

• Slow cooker porcupine meatballs
• Sweet and sour meatballs
• Thai meatballs
• Turkey meatball soup
• Chicken meatballs
• Marry me chicken meatballs

More Instant Pot Recipes

• Instant Pot lasagna
• Instant Pot pot roast
• Instant Pot bolognese
• Instant Pot turkey chili

Print

Instant Pot Meatballs

These Instant Pot Meatballs can be enjoyed as an appetizer or make it into a one pot meal with your favorite pasta! Ready in 20 minutes, meatballs can be made with any ground meat.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 7 minutes minutes

Cook Time 7 minutes minutes

Pressure Up & Down Time 6 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings (5 meatballs each)

Calories 138kcal

Author Olena Osipov

Equipment

• Instant Pot
• Small scoop
• Steamer basket

Ingredients

• 1 pound ground turkey, beef, chicken or pork
• 1 large egg optional
• 1/4 cup any oats optional
• 2 large garlic cloves grated or 1 tsp garlic powder
• 2 tablespoons onion flakes or powder or 1 small onion, grated (pureed in food processor)
• 1/2 tablespoon balsamic vinegar optional
• 1/2 teaspoon oregano dried
• 1/2 teaspoon salt
• Ground black pepper to taste
• 15 ounces can tomato sauce low sodium (optional)

US Customary – Metric

Instructions

• Instant Pot meatballs without tomato sauce: In Instant Pot, add 1/2 cup water and place trivet or steamer basket inside. Set aside.
• Instant Pot meatballs with tomato sauce: Add a can of tomato sauce. No water. Set aside.
• In a large bowl, add ground meat, grated (pureed) onion and garlic, oregano, salt and pepper. Mix well with a spatula or hands.
• Using small cookie dough scoop, form 30 meatballs (it helps to dip hands in a bowl with cold water occasionally) and place them one by one inside prepared Instant Pot. It is OK to stack meatballs or just arrange them in a single layer in tomato sauce.
• Close the lid, turn pressure release valve to Sealing and pressure cook on High pressure for 7 minutes.
• Wait for 2 minutes and release remaining pressure by turning valve to Venting. Open the lid and voila.

Meatballs with Tomato sauce

• Meatballs in tomato sauce taste best if you let them stand open for 10 minutes. Then I toss them to coat in the sauce by shaking the inner pot and garnish with parsley or dill. Serve with desired whole grain and salad or dinner.

Appetizer

• Transfer meatballs in a baking dish and stick toothpick into each one. Voila. Healthy and easy appetizer right there. Or serve right in Instant Pot (with toothpicks) while Keep Warm is on.

Meatballs with Lean Ground Beef

• I wouldn't worry about this step if I had extra lean ground beef. But with lean beef or pork here is what I do. Cook meatballs on a trivet with water first. Drain liquid (broth basically) into a bowl.
• Remove trivet from Instant Pot and add tomato sauce (or not). And serve leaner and less saturated fat meatballs.
• Next day I skim and discard solidified fat from the bowl with liquid and use it as a broth in recipes. Can refrigerate or freeze.

How to Cook Frozen Meatballs

• Cook frozen meatballs in Instant Pot just like fresh. Instant Pot will take longer to come to pressure but cooking time remains the same.

How to Make One Pot Meal with Pasta

• Cook meatballs with or without tomato sauce first as per directions above or in the recipe.
• Add 2 cups water and 3 cups any dry pasta. If you cooked meatballs without tomato sauce, add it now.
• Stir everything gently not to break meatballs. If you add long shape pasta like spaghetti, stirring will be hard. So just lay broken in half noodles in about 6 layers criss cross to prevent sticking. Top with tomato sauce, if not added yet. You shouldn't worry about Burn here.
• Cook on High pressure for 5 minutes with Quick Release.

Video

Notes

Pictured are meatballs made with ground turkey and no egg and no oatmeal. I use oatmeal for beef meatballs as poultry is quite dense when cooked. I find meatballs taste amazing and come out juicy with all these variations depending what I have on hand or how tired I am.

Nutrition

Serving: 5meatballs | Calories: 138kcal | Carbohydrates: 8g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 360mg | Fiber: 1g | Sugar: 3g

The post Instant Pot Meatballs 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.

Print

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.

Print

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

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