Have you had enough of the heat and humidity, yet? Are you like me and trying to cool your small home with one A/C unit and some fans (maybe it’s time to invest in another unit)? Pennsylvania is no different than many other areas of the US. Daytime temps hovering around 85-90°, which isn’t really horrible, but when paired with humidity around 60% and higher it can sometimes make things a bit more….sticky.
As we approach the peak of summer, the thought of turning on the oven or standing in front of a hot stove makes me cringe! In years past, the slow cooker was the summertime salvation of many home cooks, myself included. But that means pre-planning and getting your ingredients in the cooker either first thing in the morning or at least several hours before your meal. That works fine for many people, and I truly applaud you, but I’ve always struggled with meal planning. Most times I don’t even know what meal I want to make until I’m actually making dinner!
Suffice it to say, my Crock-Pot pressure cooker has been my best friend! I love that I can put a pork loin in and have a tender roast in 30 minutes. Or cook a spaghetti squash to perfection in ten. And I can’t forget about all day chili in what….20 minutes? And the warmer the weather gets, the more of a workout it gets. And the saute setting? Oh, I love the saute setting! I’d much rather saute or brown my ingredients in the cooker, than stand in front of the gas range.
So, as we progress into summer, I’ve developed a bit of a rotation for meals in the pressure cooker or Instant pot. Among these recipes is a newer one that Daniel actually asked be placed in the rotation. It’s a delicious take on a white chicken chili. The flavors almost remind me of something a bit Thai, which also satisfies the occasional cravings we get for Pad Thai or green curry. And the best part is that you can make this completely paleo chili with ingredients that you have on hand. No need to make a special trip to the store!
Instant Pot White Chicken Chili
An easy chili made for the Instant Pot
- 2 lb. chicken breast, thighs, or tenderloins cut into 1″ pieces
- 3 sweet peppers
- 6 cloves garlic
- 1 small hot pepper or jalapeno
- 1 medium onion
- 6-8 baby bella mushrooms, cleaned and sliced
- 2 cups spinach
- 1 tbsp. ghee or avocado oil
- 2 cups bone broth or chicken broth
- 1 can (14oz.) full fat coconut milk
- 1 tsp. oregano
- 2 tsp. chili powder
- 1 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 2 1/2 tsp. cumin
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
DirectionsStart by turning your Instant Pot/pressure cooker on to the saute setting. While the cooker heats, chop all of your onions,peppers, and garlic. Add the ghee or avocado oil to the cooker and allow it to heat. Next, add the onion and peppers to the pot and saute for approximately 10 minutes.
Once your onion begins to look translucent, add the chicken and allow to saute (stirring occasionally) until it is almost completely cooked. Add the garlic, oregano, chili powder, sea salt, black pepper, and cumin and stir to coat the chicken. Allow to cook for a minute more. Add all of the broth, coconut milk, and mushrooms to the cooker and seal the lid onto the Instant Pot. Change the setting to “Soup” and the time for 15 minutes. When the timer is done, you can “quick release” the pressure.
Remove the lid and stir the contents of the cooker. Finally, add the spinach, chopped cilantro, and lime juice. Stir once more, until the spinach is wilted. Serve immediately. Can be garnished with additional cilantro, lime wedges, and/or avocado slices.