Browsing Category

Gluten-Free

Drink Gluten-Free Instant Pot Recipes

Pumpkin Spice Coffee Creamer in the Instant Pot

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Pumpkin Spice Coffee Creamer in the Instant Pot

This Pumpkin Spice Coffee Creamer is as delicious as store-bought creamer, but with natural ingredients. It’s surprisingly easy to make. Best of all, you can customize the sweetness level, or even make it sugar-free, to fit your own tastes!

 

Why not use store bought creamer?

Store-bought pumpkin spice coffee creamer tastes great, but the list of ingredients gives me pause. Water and sugar top the list, followed by vegetable oil and a list of artificial ingredients. Where’s the actual cream in the creamer? It states that it “Contains 2% or less of: Sodium Caseinate: A Milk Derivative”, which I guess is as close as it gets.

And, once I realized how easy it is to make your own pumpkin spice coffee creamer, especially if you use an Instant Pot, I knew I’d never go back to store-bought.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Instant Pot or Stove Top

You’ll find instructions on how to make this creamer in both the Instant Pot and on the stove top. I personally prefer the Instant Pot method. It’s faster and the milk seems to heat more evenly in the Instant Pot. Both methods will yield very similar results, though the milk didn’t reduce quite as much when I made the stove-top version.

 

Can I Make This Sugar-Free?

Yes, this recipe can easily be made sugar-free. Simply leave the sugar out. When the creamer is finished you can either add your favorite sugar-free sweetener to the entire container of creamer, or leave the creamer unsweetened. And instead, add the desired amount of sugar-free sweetener directly to your coffee cup when you add the pumpkin spice creamer.

 

The Process

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Add sugar to Instant Pot.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Then add milk, giving it a whisk to combine.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Press Sauté, making sure it’s set to Normal. Then, set a timer for 15 minutes.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Whisk often as sugar begins to dissolve and milk mixture begins to heat. Once milk begins to simmer, stop whisking.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

The milk will rapidly simmer. Allow to do so undisturbed for the remainder of the 15 minutes. When timer sounds, the milk mixture should look something like this. Immediately remove inner pot from the Instant Pot (careful, it will be hot). Skim off and discard any foam on top (there may be none), then pour milk mixture into a large bowl.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Quickly wash out inner pot, dry and return it back into the Instant Pot. Set to “Keep Warm”.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Add remaining cup of milk, pumpkin, vanilla and pumpkin pie spice to Instant Pot.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Whisk, then heat for 2 to 5 minutes, until milk is heated through and the mixture is well combined.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Place a fine mesh strainer, or use a colander lined in cheesecloth, over the bowl containing the sugar and milk mixture. Then, pour the pumpkin mixture through the strainer. This will remove some of the pumpkin and pumpkin spice sediment. This step is optional.

 

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

Whisk pumpkin mixture and milk mixture together in bowl, then pour into air tight container, such as a quart size mason jar. It will make roughly 3/4 quarts, or 3 cups. Store in refrigerator and shake well before using.

 

And this is the AMAZING Result…

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

 

★ Did you make this Pumpkin Spice Coffee Creamer?

Please give it a star rating below!★

Pumpkin Spice Coffee Creamer in the Instant Pot

Skip the artificial ingredients in store-bought creamer with this homemade Pumpkin Spice Coffee Creamer, made in the Instant Pot! Stove top instructions also included.

Course Drinks
Keyword coffee creamer, pumpkin spice
Prep Time 2 minutes
Cook Time 17 minutes
Total Time 19 minutes
Servings 48 TBSP
Calories 30 kcal
Author The Foodie Eats

Ingredients

  • 4 cups whole milk divided
  • 1 cup sugar
  • 1/4 cup pumpkin purée
  • 2 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice

Instructions

To make in the Instant Pot:

  1. Combine 1 cup of sugar and 3 cups of milk in Instant Pot. Turn on sauté feature, set to "normal".
  2. Sauté for 15 minutes, whisking occasionally as the milk warms and sugar dissolves. Once milk begins to simmer, stop stirring and allow to continue to rapidly simmer undisturbed for remainder of the 15 minutes.

  3. Carefully remove inner pot from Instant Pot. Skim off and discard any foam (there may be none), and pour milk/sugar mixture into a large bowl to cool. Wash pot, dry, and return to Instant Pot.

  4. Add remaining cup of milk, pumpkin, vanilla, and pumpkin pie spice to pot and turn on Keep Warm setting.

  5. Whisk, then heat for 2 to 5 minutes, until milk is heated through and the mixture is well combined.

  6. Place a fine mesh strainer, or use a colander lined in cheesecloth, over the bowl containing the sugar/milk mixture. Then, pour the pumpkin mixture through the strainer to remove some of the pumpkin and pumpkin spice sediment (optional step). Whisk to combine milk mixture and pumpkin mixture. Store in an air tight container, such as a quart sized mason jar, in the fridge.

To make on the stove top:

  1. Combine 1 cup of sugar and 3 cups of milk in a sauce pan over medium low heat, whisking often until milk is warm and sugar is dissolved. 

  2. Once sugar is dissolved, bring to rapid simmer over medium heat. Once milk begins to simmer, stop whisking and allow to simmer for 20 to 30 minutes (until reduced to 2 cups) undisturbed.

  3. Remove from heat. Skim off any foam that has accumulated on the top and discard. Then, pour milk and sugar mixture into a large bowl.

  4. In a small saucepan, combine remaining cup of milk, pumpkin puree, vanilla extract and pumpkin pie spice over medium low heat, whisking occasionally.

  5. Heat pumpkin mixture until warmed through, then pour through a fine mesh strainer to remove some of the pumpkin and spice sediment (optional step) and combine with milk and sugar mixture. Store in an air tight container, such as a quart sized mason jar, in the fridge.

Recipe Notes

This creamer is very sweet as is, but if you prefer a sweeter creamer, add maple syrup to the finished product until desired level of sweetness is achieved.

Makes approximately 3/4 quarts, though may make more or less depending on how much the sugar and milk mixture reduces while cooking. 

To make sugar-free creamer, simply leave the sugar out and follow all other instructions. Then, add sugar-free sweetener of choice to finished product.

Nutrition Facts
Pumpkin Spice Coffee Creamer in the Instant Pot
Amount Per Serving
Calories 30
% Daily Value*
Cholesterol 2mg 1%
Sodium 8mg 0%
Potassium 30mg 1%
Total Carbohydrates 5g 2%
Sugars 5g
Vitamin A 4.6%
Vitamin C 0.1%
Calcium 2.5%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Pumpkin Spice Coffee Creamer in the Instant Pot | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Gluten-Free Instant Pot Recipes

Banana Oat Bread in the Instant Pot

Instant Pot Banana Oat Bread | The Foodie Eats

Banana Oat Bread in the Instant Pot

As a mom of three children three and under, I’m always looking for quick, easy, and healthy recipes. This healthy banana oat bread, made in the Instant Pot, couldn’t be easier! One blender, no bowls, no mixing.  Just place the ingredients in a blender, blend, pour, and cook. This guilt-free banana bread can be prepped in five minutes or less!

 

Gluten-Free & Low Sugar

This instant pot banana oat bread is also a healthy alternative to traditional banana bread. Choose gluten-free oats and it’s gluten-free. This bread also has a fraction of the sugar of traditional banana bread, with just 1/4 a cup of molasses, or maple syrup, in the entire recipe. And perhaps most impressive of all – this bread is approved by both of our toddlers!

 

Instant Pot Banana Oat Bread | The Foodie Eats

 

Molasses, Honey, or Maple Syrup

This recipe can be made with the liquid sweetener of your choice: molasses, honey, maple syrup or agave nectar will work. I often choose to use molasses in this recipe as a way to introduce more iron into our youngest toddler’s diet. (She’s been going through a self-proclaimed vegetarian phase.) I’ve also grown to love the full-bodied flavor of molasses. If you choose to use molasses, the finished bread will be much darker in color than bread baked with syrup or honey. The texture of the bread will be nearly identical regardless of the sweetener you choose.

 

Can I make this without an Instant Pot?

Absolutely! You can follow the recipe as written, then simply pour into a greased standard muffin tin, or a mini muffin tin. This recipe will yield 12 muffins, or 24 mini muffins. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes or until a toothpick inserted in the center comes out clean.

 

The Process

Instant Pot Banana Oat Bread | The Foodie Eats

Add all dry ingredients to blender.

 

Instant Pot Banana Oat Bread | The Foodie Eats

Break bananas into smaller pieces and add to blender.

 

Instant Pot Banana Oat Bread | The Foodie Eats

Add remaining ingredients. Close blender and blend until smooth.

 

Instant Pot Banana Oat Bread | The Foodie Eats

Pour batter into greased 7 inch pan and spread until smoothly distributed. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. Once cook time is complete, quick-release pressure and remove pan from pot. Remove tin foil and allow bread to cool before removing from pan.

 

And this is the AMAZING Result…

Instant Pot Banana Oat Bread | The Foodie Eats

 

★ Did you make this Instant Pot Banana Oat Bread?

Please give it a star rating below!★

Instant Pot Banana Oat Bread | The Foodie Eats
5 from 1 vote
Print

Banana Oat Bread

This Instant Pot Banana Oat Bread quick and easy to make. With just a few simple ingredients, this healthy banana oat bread can easily be gluten-free and contains no refined sugar!

Course Breakfast
Keyword banana, oat bread
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 62 kcal
Author The Foodie Eats

Ingredients

  • 2 cups instant oatmeal
  • 1 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 3 medium ripe bananas (roughly 1 1/4 cups mashed)
  • 1/4 cup molasses or maple syrup
  • 2 large eggs
  • 1/2 tsp. vanilla extract

Instructions

  1. Add all dry ingredients to the blender, then add bananas, followed by all remaining wet ingredients on top. Blend until smooth and well combined.

To cook in Instant Pot:

  1. Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.

  2. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure.

  3. Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

To bake in oven:

  1. Spray muffin, mini muffin, or loaf pan with nonstick cooking spray. Distribute batter evenly into 24-count mini muffin tin, or 12-count standard muffin tin. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes, or until a toothpick inserted in the center comes out clean. If baking in a loaf pan, bake for 30-35 minutes at 350 degrees F.

Recipe Notes

This recipe yields 16 slices when using a 7 inch pan, 24 mini muffins or 12 standard muffins. Mini muffins are approximately 1 smart point on Weight Watchers.

Nutrition Facts
Banana Oat Bread
Amount Per Serving
Calories 62
% Daily Value*
Cholesterol 20mg 7%
Sodium 94mg 4%
Potassium 181mg 5%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 1g 2%
Vitamin A 0.9%
Vitamin C 2.3%
Calcium 1.9%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!Instant Pot Banana Oat Bread | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Gluten-Free Recipes

Healthy Breakfast Cookies – Made with Oats, Cheerios, and Flax

Healthy Breakfast Cookies | The Foodie Eats

Healthy Breakfast Cookies – Kid-Friendly Too!

There are a few things I DO NOT like for breakfast: namely oatmeal and plain Cheerios. But if you make them into something delicious, I’ll eat all of them! Enter these healthy breakfast cookies. Yes, they have sugar and a touch of butter, but they are packed with oats, Cheerios, and ground flax – all know for recusing cholesterol. So you can sign me up for that reason alone.

Not to mention… this is a great grab-and-go breakfast for the whole family on those mornings where you don’t have a lot of time. We can eat them in the car on the way to drop off the kid at school. I know, not the best practice – don’t judge my life! Lol…

 

Healthy Breakfast Cookies | The Foodie Eats

 

The Process

Healthy Breakfast Cookies | The Foodie Eats

Preheat oven to 350 degrees. Add oats and Cheerios to food processor (or blender)…

 

Healthy Breakfast Cookies | The Foodie Eats

…and pulse for 30 seconds to 1 minute, until fully combined and broken up. You don’t need a flour-like consistency, just broken up very small.

 

Healthy Breakfast Cookies | The Foodie Eats

In a small, microwave-safe bowl, add butter, applesauce, peanut butter, and honey. Microwave for 60-90 seconds, until butter begins to melt…

 

Healthy Breakfast Cookies | The Foodie Eats

…then whisk together until combined.

 

Healthy Breakfast Cookies | The Foodie Eats

In a separate small bowl, add banana, egg, and vanilla extract.

 

Healthy Breakfast Cookies | The Foodie Eats

Mash banana and mix together well.

 

Healthy Breakfast Cookies | The Foodie Eats

Add all dry ingredients to a large mixing bowl – oats and Cheerios mixture, ground flax seeds, baking soda, and salt.

 

Healthy Breakfast Cookies | The Foodie Eats

Mix dry ingredients well to combine.

 

Healthy Breakfast Cookies | The Foodie Eats

Pour all wet ingredients into bowl with dry ingredients.

 

Healthy Breakfast Cookies | The Foodie Eats

Mix well to combine.

 

Healthy Breakfast Cookies | The Foodie Eats

Using a 2-ounce ice cream scoop…

 

Healthy Breakfast Cookies | The Foodie Eats

drop 12 level scoops onto a lined baking sheet. Then flatten and shape them into cookies. They will not spread while cooking.

 

Healthy Breakfast Cookies | The Foodie Eats

Bake for 12 minutes.

 

Healthy Breakfast Cookies | The Foodie Eats

Allow to cool and enjoy!

 

And this is the AMAZING Result…

Healthy Breakfast Cookies | The Foodie Eats

 

★ Did you make these Healthy Breakfast Cookies?

Please give it a star rating below!★

Healthy Breakfast Cookies

These healthy breakfast cookies are a great quick, grab-and-go breakfast for the kids on those busy mornings. Full of oats, Cheerios, and ground flax.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 248 kcal
Author The Foodie Eats

Ingredients

  • 2 1/2 cups quick-cooking oats
  • 4 cups Cheerios
  • 2 Tbsp. butter
  • 2 Tbsp. applesauce
  • 1/2 cup natural peanut butter
  • 2/3 cup honey
  • 1 banana
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup ground flax seed
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Instructions

  1. Preheat oven to 350 degrees.

  2.  Add oats and Cheerios to food processor (or blender) and pulse for 30 seconds to 1 minute, until fully combined and broken up. You don’t need a flour-like consistency, just broken up very small.

  3. In a small, microwave-safe bowl, add butter, applesauce, peanut butter, and honey. Microwave for 60-90 seconds, until butter begins to melt, then whisk together until combined.

  4. In a separate small bowl, add banana, egg, and vanilla extract. Mash banana and mix together well.

  5. Add all dry ingredients to a large mixing bowl – oats and Cheerios mixture, ground flax seeds, baking soda, and salt. Mix dry ingredients well to combine.

  6. Pour all wet ingredients into bowl with dry ingredients. Mix well to combine.

  7. Using a 2-ounce ice cream scoop, drop 12 level scoops onto a lined baking sheet. Then flatten and shape them into cookies. They will not spread while cooking.

  8. Bake for 12 minutes.

  9. Allow to cool and enjoy!

Nutrition Facts
Healthy Breakfast Cookies
Amount Per Serving
Calories 248 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 274mg 11%
Potassium 248mg 7%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 18g
Protein 6g 12%
Vitamin A 10.6%
Vitamin C 3%
Calcium 9.2%
Iron 33.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Healthy Breakfast Cookies | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes

Instant Pot Baked Oatmeal with Peanut Butter and Chocolate Chips

Instant Pot Baked Oatmeal | The Foodie Eats

Instant Pot Baked Oatmeal

With Peanut Butter and Chocolate Chips

I did not grow up eating oatmeal. Maybe that’s why I just never choose to eat it. But my wife keeps telling me how good oats are for me, especially considering my history of high cholesterol. So I created this Instant Pot baked oatmeal… and it has changed my life! Yes, there’s sugar in it, but really no more than eating a bowl of cereal. And you can always reduce the amount of sugar and/or take out the chocolate chips, but I’m leaving them in!

We also found this Instant Pot baked oatmeal to be a huge time-saver. We can make a pan of this for the whole family to eat for breakfast for several days. We have 3 little ones (3 1/2, 1 1/2, and 6 weeks), so getting everyone fed in the mornings can be a challenge. So we definitely look for meals that make life easier. This one is a regular in our breakfast rotation.

 

Instant Pot Baked Oatmeal | The Foodie Eats

 

The Process

Instant Pot Baked Oatmeal | The Foodie Eats

Pour melted butter into a mixing bowl.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Add brown sugar to bowl…

 

Instant Pot Baked Oatmeal | The Foodie Eats

and mix.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Then add eggs and whisk together.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Next, add peanut butter and vanilla extract and mix again.

 

Instant Pot Baked Oatmeal | The Foodie Eats

For the last wet ingredient, pour in milk…

 

Instant Pot Baked Oatmeal | The Foodie Eats

…and mix until fully combined.

 

Instant Pot Baked Oatmeal | The Foodie Eats

In a separate large mixing bowl, add all dry ingredients – oats, baking powder, and salt.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Mix them to combine.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Pour wet ingredients into bowl with the dry…

 

Instant Pot Baked Oatmeal | The Foodie Eats

…and mix until fully incorporated.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Finally, add chocolate chips…

 

Instant Pot Baked Oatmeal | The Foodie Eats

…and give one last mix.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Spray a 7-inch pan with nonstick cooking spray.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Pour in batter and spread out evenly. Then cover with foil.

 

Instant Pot Baked Oatmeal | The Foodie Eats

Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

 

And this is the AMAZING Result…

Instant Pot Baked Oatmeal | The Foodie Eats

 

★ Did you make this Instant Pot Baked Oatmeal?

Please give it a star rating below!★

Instant Pot Baked Oatmeal | The Foodie Eats
4.67 from 3 votes
Print

Instant Pot Baked Oatmeal with Peanut Butter & Chocolate Chips

This Instant Pot baked oatmeal can feed the whole family breakfast for a few days. And can easily be modified to reduce the sugar, if you prefer.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 223 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. butter melted
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup peanut butter
  • 1 tsp. vanilla extract
  • 1 cup milk
  • 3 cups quick-cooking oats
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup semisweet chocolate chips

Instructions

  1. Pour melted butter into a mixing bowl. Add brown sugar and mix. Then add eggs and whisk together. Next, add peanut butter and vanilla extract and mix again. For the last wet ingredient, pour in milk and mix until fully combined.

  2. In a separate large mixing bowl, add all dry ingredients – oats, baking powder, and salt. Mix them to combine.

  3. Pour wet ingredients into bowl with the dry and mix until fully incorporated. Finally, add chocolate chips and give one last mix.

  4. Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.

  5. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. 

  6. Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

Nutrition Facts
Instant Pot Baked Oatmeal with Peanut Butter & Chocolate Chips
Amount Per Serving
Calories 223 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 198mg 8%
Potassium 279mg 8%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 14g
Protein 6g 12%
Vitamin A 7.7%
Calcium 12.6%
Iron 24.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Baked Oatmeal | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Cilantro Lime Rice – Chipotle Copycat

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Instant Pot Cilantro Lime Rice

Chipotle Copycat

A few years ago, when my wife was pregnant with our second child, we ate too much Chipotle. She had the worst food aversion possible and it was the only thing that sounded good. So much so that it went from being my favorite fast food place to not wanting to eat it for a year. That’s no exaggeration, we went more than a year without even thinking about it. During that stretch, I began making it at home pretty regularly because I just couldn’t afford it any more! Well, this Instant Pot cilantro lime rice is my very own Chipotle Copycat cilantro lime rice. And it’s pretty doggone good!

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

 

The Process

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Add chicken broth and salt to pot.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Then add rice and give a good mix. Cook for 22 minutes at high pressure.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Meanwhile, in a small bowl – add lime juice, olive oil, and garlic…

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

…and whisk together.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Pour lime juice mixture over rice.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Then add cilantro.

 

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

Mix everything together well.

 

And this is the AMAZING Result…

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Cilantro Lime Rice - Chipotle Copycat | The Foodie Eats

 

★ Did you make this Instant Pot Cilantro Lime Rice?

Please give it a star rating below!★

Instant Pot Cilantro Lime Rice - Chipotle Copycat

This Instant Pot rice is about as close to a Chipotle copycat cilantro lime rice as you can get. And trust us, we have eaten A LOT of Chipotle!

Course Side Dish
Cuisine Mexican
Prep Time 1 minute
Cook Time 22 minutes
Total Time 23 minutes
Servings 8
Calories 191 kcal
Author The Foodie Eats

Ingredients

  • 2 cups brown rice rinsed
  • 2 1/2 cups chicken broth can sub water, if preferred
  • 1/2 tsp. sea salt
  • 2 Tbsp. lime juice
  • 1 tsp. olive oil
  • 1 tsp. garlic minced
  • 1/4 cup cilantro leaves only, finely chopped

Instructions

  1. Add chicken broth and salt to pot. Then add rice and give a good mix. Cook for 22 minutes at high pressure.

  2. Meanwhile, in a small bowl – add lime juice, olive oil, and garlic and whisk together.

  3. Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.

  4. Pour lime juice mixture over rice, then add cilantro. Mix everything together well. Serve with your favorite dish.

Recipe Notes

If you prefer to use white rice, use 2 cups of chicken broth and cook for 12 minutes at low pressure. Allow pressure release naturally for 10 minutes, then quick-release remaining pressure.

Nutrition Facts
Instant Pot Cilantro Lime Rice - Chipotle Copycat
Amount Per Serving
Calories 191 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 143mg 6%
Potassium 190mg 5%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Protein 5g 10%
Vitamin A 0.7%
Vitamin C 1.7%
Calcium 1.9%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Chili

Pressure Cooker Chili - The Foodie Eats

Pressure Cooker Chili

In Just 3 Easy Steps!

No other food on Earth speaks to my soul the way a hot bowl of chili does on a cold winter night. This pressure cooker chili is an adaptation of my Granny’s chili. And with just three easy steps, it’s one of my favorites. Just brown the beef and onions, add the majority of ingredients and cook for 12 minutes on high pressure, then add the remaining ingredients, stir and enjoy!

 

Pressure Cooker Chili - The Foodie Eats

The Secret Ingredient

This chili contains a not so traditional ingredient that makes all the difference- creamed corn. Trust us on this one. The creamed corn adds just a hint of sweetness that perfectly balances out the spice of this otherwise traditional chili. Once you try it, you may never make chili without it again.

 

Why the Cornstarch?

Growing up, Granny always added a slurry of flour and water to thicken the chili to her liking. It’s one of those family traditions that’s been passed down with the recipe. However, once my wife developed gluten intolerance, we needed to make this this recipe gluten-free. The quick fix was to create a slurry with cornstarch and water instead. While this step is optional, it creates a thicker, heartier chili.

 

Beans or No Beans?

There’s a great debate among chili lovers about the place of beans in a pot of chili. Some believe beans have no place in chili, while others insist they must be in the dish. We found this article about the great bean debate, and the history of chili, to be fascinating. After reading, we have to divulge, our chili doesn’t fall into the “traditional” Texas chili category, or the South American category. Rather, our chili is based on a southern style chili that we ate growing up. Almost always served with cornbread, this chili has a hearty 2 pounds of beef, and it’s fair share of beans as well!

 

The Process

Pressure Cooker Chili - The Foodie Eats

Using sauté setting – Place beef, onions, salt, and black pepper in pot.

 

Pressure Cooker Chili - The Foodie Eats

Cook until beef is fully browned, mixing often.

 

Pressure Cooker Chili - The Foodie Eats

Pour beef into a fine mesh strainer to drain off fat. Then return to pot.

 

Pressure Cooker Chili - The Foodie Eats

Add garlic and cook for one more minute.

 

Pressure Cooker Chili - The Foodie Eats

Add all spices… chili powder, cumin, oregano, cayenne, and sugar.

 

Pressure Cooker Chili - The Foodie Eats

Then add remaining ingredients… green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf.

 

Pressure Cooker Chili - The Foodie Eats

Give all ingredients a good mix. Lock lid and cook for 12 minutes on high pressure.

 

Pressure Cooker Chili - The Foodie Eats

Once cook time is complete, quick-release pressure. Then remove lid and switch back to sauté setting.

 

Pressure Cooker Chili - The Foodie Eats

Meanwhile – In small bowl, stir water and cornstarch until smooth.

 

Pressure Cooker Chili - The Foodie Eats

Pour cornstarch slurry into pot and cook until desired consistency is reached, probably about one minute.

 

And this is the AMAZING Result…

Pressure Cooker Chili - The Foodie Eats

 

★ Did you make this Pressure Cooker Chili?

Please give it a star rating below!

 

Pressure Cooker Chili - The Foodie Eats
5 from 1 vote
Print

Pressure Cooker Chili

A quick chili recipe with amazing flavor and a twist!

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 14
Calories 286 kcal
Author The Foodie Eats

Ingredients

  • 2 lbs. ground beef
  • 1 tsp. black pepper
  • 2 tsp. salt divided
  • 1 cup yellow onion diced
  • 1 Tbsp. garlic minced
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. oregano
  • ¼ tsp. cayenne
  • 1 tsp sugar
  • 1 cup green bell pepper diced
  • 28 oz. canned tomatoes petite diced
  • 1 cup chicken broth
  • 1 bay leaf
  • 32 oz. canned red kidney beans drained, rinsed
  • 14.75 oz canned creamed corn
  • 2 Tbsp. cornstarch
  • 1/4 cup water

Instructions

  1. Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.

  2. Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid and cook for 12 minutes on high pressure.

  3. Meanwhile - In small bowl, stir water and cornstarch until smooth.

  4. Once cook time is complete, quick-release pressure. Then remove lid and switch back to sauté setting. 

  5. Pour cornstarch slurry into pot and cook until desired consistency is reached, probably about one minute.

  6. Top with favorite toppings or non at all. Serve and enjoy!

Nutrition Facts
Pressure Cooker Chili
Amount Per Serving
Calories 286 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 46mg 15%
Sodium 684mg 29%
Potassium 660mg 19%
Total Carbohydrates 25g 8%
Dietary Fiber 6g 24%
Sugars 5g
Protein 17g 34%
Vitamin A 17.1%
Vitamin C 20.5%
Calcium 7.4%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

Pressure Cooker Chili - The Foodie Eats

 

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup | The Foodie Eats

Instant Pot Butternut Squash Soup

I’m gonna go out on a limb and call this a perfect Fall soup. For starters, nothing says the Fall season like butternut squash. And with the addition of apple cider, this Instant Pot butternut squash soup hits all the points that make Fall flavors special… It’s slightly sweet, herbaceous, and incredibly savory. Finally, adding the sautéed mushrooms gives it an earthy quality, and the Parmesan add the saltiness. It’s very well balanced.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

 

The Process

Instant Pot Butternut Squash Soup | The Foodie Eats

Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Cut squash roughly into 1-inch cubes, then add them to pot.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Then add a roughly chopped onion to pot.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Add rosemary, thyme, and bay leaf to a piece of cheesecloth…

 

Instant Pot Butternut Squash Soup | The Foodie Eats

…and tie up with a piece of kitchen twine.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Add garlic, salt, and nutmeg to pot. (Nutmeg not pictured because I almost forgot it!)

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Pour in chicken broth and apple cider, as well as adding the herb bouquet.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Give all ingredients a good mix.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Oops… almost forgot the nutmeg. Lock lid and cook at high pressure for 10 minutes.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Once cook time is complete, quick-release pressure. Remove herb bouquet.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Using an immersion blender…

 

Instant Pot Butternut Squash Soup | The Foodie Eats

…blend soup until completely smooth. If using a countertop blender… Do in a few batches. Fill less than halfway, remove your blender lid’s center insert, hold a kitchen towel over the top, and then blend. No explosions.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Add butter and stir until melted completed.

 

Instant Pot Butternut Squash Soup | The Foodie Eats

Finally, add cream and stir until well incorporated. Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

 

And this is the AMAZING Result…

Instant Pot Butternut Squash Soup | The Foodie Eats

 

★ Did you make this Instant Pot Butternut Squash Soup?

Please give it a star rating below! ★

Instant Pot Butternut Squash Soup

This soup is incredibly simple to make and tastes like a mouthful of fall! It's slightly sweet, herbaceous, and savory.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 139 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. butternut squash 6 pounds before peeling
  • 1 cup sweet onions roughly chopped
  • 1 Tbsp. garlic minced
  • 2 tsp. sea salt
  • 1 tsp. nutmeg
  • 1 rosemary sprig
  • 4 thyme sprigs
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 cup apple cider
  • 2 Tbsp. butter
  • 1/4 cup heavy cream

Instructions

  1. Peel two medium-sized butternut squash. Then cut them in half lengthwise and scoop out seeds. They weighed a total of 6 pounds before peeling, yielding about 3 pounds of actual squash. Cut squash roughly into 1-inch cubes, then add them to pot.

  2. Then add a roughly chopped onion to pot. Add garlic, salt, and nutmeg to pot.

  3. Add rosemary, thyme, and bay leaf to a piece of cheesecloth and tie up with a piece of kitchen twine.

  4. Pour in chicken broth and apple cider, as well as adding the herb bouquet. Give all ingredients a good mix.

  5. Lock lid and cook at high pressure for 10 minutes. Once cook time is complete, quick-release pressure. Remove herb bouquet.

  6. Using an immersion blender, blend soup until completely smooth. If using a countertop blender… Do in a few batches. Fill less than halfway, remove your blender lid’s center insert, hold a kitchen towel over the top, and then blend. No explosions.

  7. Add butter and stir until melted completed. Finally, add cream and stir until well incorporated. 

  8. Serve topped with sautéed mushrooms, shaved Parmesan cheese, and cracked black pepper.

Recipe Notes

This soup has a thin consistency. If you prefer a thicker soup, use 3 cups of chicken broth instead of 4 cups.

Nutrition Facts
Instant Pot Butternut Squash Soup
Amount Per Serving
Calories 139 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 441mg 18%
Potassium 613mg 18%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 6g
Protein 3g 6%
Vitamin A 292.9%
Vitamin C 37.2%
Calcium 8.2%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Butternut Squash Soup | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes

Instant Pot Turkey Meatballs – Salisbury Steak Style

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Instant Pot Turkey Meatballs – Salisbury Steak Style

I’m not sure if you’re aware of this… but dads also apparently gain weight during pregnancy. Well, at least I did. And now that we’re on the other side of it, we’re both determined to drop the extra pounds. But, I am not interested in eating crap to get there. So I’ve been doing my best to make meals that fit into my wife’s Weight Watchers points, yet still taste delicious. These Instant Pot turkey meatballs definitely hit the spot!

Speaking of Weight Watchers… Each serving of this recipe only counts for FOUR Smart Points! If you don’t want to add any additional points, serving with mashed cauliflower or zucchini noodles are great to pair with these Instant Pot turkey meatballs.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

 

The Process

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Add turkey to large mixing bowl. Season with your favorite steak seasoning.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Add Worcestershire sauce…

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

…and grated onions.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Using your hands, combine meat until all seasoning are fully incorporated. Try not to overwork the meat though.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Using a 2-ounce ice cream scoop (or some equivalent), make level scoops of turkey mixture.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Roll into evenly rounds meatballs. Should make about 12.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Using sauté setting… Once hot, add 2 tablespoons of olive oil. Then add half of the meatballs. Try not to move them too often.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Brown thoroughly on each side.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Once first batch of meatballs are finished, remove them. Then add 2 more tablespoons of oil…

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

…and repeat the process with the remaining meatballs. Then remove meatballs and set aside.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

You should be left with all this goodness in the bottom of the pot. This will add all the flavor to your gravy. DO NOT RINSE OUT!!

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Continuing on sauté setting… add onions and mushrooms to pot.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Cook for 3-4 minutes, stirring frequently…

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

…until they release all their juices. The whole process up to this point will take about 30 minutes.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Return all meatballs to pot, placing them on top of mushrooms and onions.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Add beef stock to pot. Lock lid and cook for 5 minutes at high pressure.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Remove cooked meatballs and set aside.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Switch back to sauté setting. In a small bowl, combine cornstarch and water to make a slurry. Pour slurry into pot and cook until desired consistency is reached, probably about one minute.

 

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

Return meatballs to pot and let them sit on warm setting for as long as possible. Serve with something to soak up the gravy, like mashed potatoes.

 

And this is the AMAZING Result…

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

 

★ Did you make these Instant Pot Turkey Meatballs?

Please give it a star rating below! ★

Instant Pot Turkey Meatballs - Salisbury Steak Style

These meatballs are highly seasoned like salisbury steak, but a much lighter option.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 324 kcal
Author The Foodie Eats

Ingredients

  • 2 lbs. ground turkey
  • 1 Tbsp. steak seasoning
  • 1 Tbsp. Worcestershire sauce
  • 1/4 cup yellow onions grated
  • 4 Tbsp. olive oil divided
  • 1 cup yellow onions thinly sliced with the grain
  • 1 lb. baby bella mushrooms sliced
  • 4 cups beef stock
  • 2 Tbsp. cornstrach
  • 1/4 cup water

Instructions

  1. Add turkey to large mixing bowl. Season with your favorite steak seasoning. Add Worcestershire sauce and grated onions. Using your hands, combine meat until all seasoning are fully incorporated. Try not to overwork the meat though.

  2. Using a 2-ounce ice cream scoop (or some equivalent), make level scoops of turkey mixture. Roll into evenly rounds meatballs. Should make about 12.

  3. Using sauté setting… Once hot, add 2 tablespoons of olive oil. Then add half of the meatballs. Try not to move them too often. Brown thoroughly on each side. Once first batch of meatballs are finished, remove them. Then add 2 more tablespoons of oil and repeat the process with the remaining meatballs. Then remove meatballs and set aside.

  4. Continuing on sauté setting… add onions and mushrooms to pot. Cook for 3-4 minutes, stirring frequently until they release all their juices. Make sure to scrape up all the brown bits (fond) at the bottom of them pot. That's where all the flavor os for the gravy! The whole process up to this point will take about 30 minutes.

  5. Return all meatballs to pot, placing them on top of mushrooms and onions. Add beef stock to pot. Lock lid and cook for 5 minutes at high pressure.

  6. Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure. Remove cooked meatballs and set aside.

  7. Switch back to sauté setting. In a small bowl, combine cornstarch and water to make a slurry. Pour slurry into pot and cook until desired consistency is reached, probably about one minute.

  8. Return meatballs to pot and let them sit on warm setting for as long as possible. Serve with something to soak up the gravy, like mashed potatoes.

Nutrition Facts
Instant Pot Turkey Meatballs - Salisbury Steak Style
Amount Per Serving
Calories 324 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 83mg 28%
Sodium 402mg 17%
Potassium 1189mg 34%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 40g 80%
Vitamin A 2.1%
Vitamin C 3.7%
Calcium 5.1%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Turkey Meatballs - Salisbury Steak Style | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Instant Pot White Chicken Chili in 3 Steps

Instant Pot White Chicken Chili | The Foodie Eats

Instant Pot White Chicken Chili

Most people don’t eat white chili often. I’m not sure why because it can be just as delicious as traditional red chili. Well, this Instant Pot white chicken chili is like a combination of all the best parts. It’s very healthy (ZERO points on Weight Watcher, when using fat-free broth), easily made in 3 steps, and done in less than half an hour! Yeah, it’s a winner.

 

Instant Pot White Chicken Chili | The Foodie Eats

 

The Process

Instant Pot White Chicken Chili | The Foodie Eats

First add all 3 types of beans to pot.

 

Instant Pot White Chicken Chili | The Foodie Eats

Then add the other veggies – onions, jalapeños, and garlic.

 

Instant Pot White Chicken Chili | The Foodie Eats

Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt.

 

Instant Pot White Chicken Chili | The Foodie Eats

Now, add chicken broth.

 

Instant Pot White Chicken Chili | The Foodie Eats

Give a good mix.

 

Instant Pot White Chicken Chili | The Foodie Eats

Finally, add chicken breasts…

 

Instant Pot White Chicken Chili | The Foodie Eats

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

 

Instant Pot White Chicken Chili | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid.

 

Instant Pot White Chicken Chili | The Foodie Eats

Switch to sauté setting. Remove chicken breasts…

 

Instant Pot White Chicken Chili | The Foodie Eats

…and transfer them to a large mixing bowl.

 

Instant Pot White Chicken Chili | The Foodie Eats

Using 2 forks, shred chicken into bite-size pieces.

 

Instant Pot White Chicken Chili | The Foodie Eats

Return chicken to pot…

 

Instant Pot White Chicken Chili | The Foodie Eats

…and let set for as long as you can, but at least 10 minutes.

 

Instant Pot White Chicken Chili | The Foodie Eats

Combine cornstarch and water to make a slurry.

 

Instant Pot White Chicken Chili | The Foodie Eats

Pour slurry into pot…

 

Instant Pot White Chicken Chili | The Foodie Eats

…and let simmer until desired consistency is reached (about 1 minute).

 

And this is the AMAZING Result…

Instant Pot White Chicken Chili | The Foodie Eats

More chili recipes:

★ Did you make this Instant Pot White Chicken Chili?

Please give it a star rating below! ★

Instant Pot White Chicken Chili

This Instant Pot white chicken chili recipe delivers well-balanced bright and spicy flavors, without too much heat.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 241 kcal
Author The Foodie Eats

Ingredients

  • 15 oz. canned cannellini beans drained, rinsed
  • 15 oz. canned great northern beans drained, rinsed
  • 15 oz. canned chickpeas drained, rinsed
  • 1 cup yellow onions diced
  • 1 jalapeno diced
  • 1 Tbsp. garlic minced
  • 4 tsp. chili powder
  • 1 Tbsp. ground coriander
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1 tsp. sea salt
  • 4 cups chicken broth
  • 2 lbs. boneless skinless chicken breasts
  • 2 Tbsp. cornstarch
  • 1/4 cup water

Instructions

  1. First add all 3 types of beans to pot. Then add the other veggies – onions, jalapeños, and garlic. Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt. Now, add chicken broth. Give a good mix.

  2. Finally, add chicken breasts, making sure they are submerged in the liquid.

  3. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.

  4. Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.

  5. Combine cornstarch and water to make a slurry. Pour slurry into pot and let simmer until desired consistency is reached (about 1 minute).

  6. Serve with your favorite toppings.

Nutrition Facts
Instant Pot White Chicken Chili
Amount Per Serving
Calories 241 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 48mg 16%
Sodium 405mg 17%
Potassium 822mg 23%
Total Carbohydrates 26g 9%
Dietary Fiber 6g 24%
Sugars 1g
Protein 25g 50%
Vitamin A 12.4%
Vitamin C 13.6%
Calcium 10.8%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot White Chicken Chili | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Soup

Instant Pot Chicken Chili – Easy & Delicious

Instant Pot Chicken Chili | The Foodie Eats

Instant Pot Chicken Chili – Easy & Delicious

There’s nothing like a bowl of hot chicken chili on a cold night. And, considering how delicious this is, you’d never think this recipe is as easy to execute as it is. But there are only two steps in this process of this Instant Pot chicken chili, with an amazing result.

Step 1 – Throw Everything in the Pot

That’s right. Just put all the ingredients in your Instant Pot and you’re done!

Step 2 – Shred the Chicken

That’s right. Just remove the chicken, shred it, and return it to the pot. Easy peasy.

 

Instant Pot Chicken Chili | The Foodie Eats

 

The Process

Instant Pot Chicken Chili | The Foodie Eats

First add all 3 types of beans to pot.

 

Instant Pot Chicken Chili | The Foodie Eats

Then add the other veggies – onions, peppers, and garlic.

 

Instant Pot Chicken Chili | The Foodie Eats

Next add the spices – chili powder, cumin, oregano, bay leaf, and salt.

 

Instant Pot Chicken Chili | The Foodie Eats

Now, add your liquid components – chicken broth and tomato sauce.

 

Instant Pot Chicken Chili | The Foodie Eats

Give a good mix.

 

Instant Pot Chicken Chili | The Foodie Eats

Finally, add chicken breasts…

 

Instant Pot Chicken Chili | The Foodie Eats

…making sure they are submerged in the liquid. Lock lid and cook for 15 minutes at high pressure.

 

Instant Pot Chicken Chili | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid.

 

Instant Pot Chicken Chili | The Foodie Eats

Remove chicken breasts…

 

Instant Pot Chicken Chili | The Foodie Eats

…and transfer them to a large mixing bowl.

 

Instant Pot Chicken Chili | The Foodie Eats

Using 2 forks, shred chicken into bite-size pieces.

 

Instant Pot Chicken Chili | The Foodie Eats

Return chicken to pot…

 

Instant Pot Chicken Chili | The Foodie Eats

…and let set for as long as you can, but at least 10 minutes.

 

And this is the AMAZING Result…

Instant Pot Chicken Chili | The Foodie Eats

 

★ Did you make this Instant Pot Chicken Chili?

Please give it a star rating below! ★

Instant Pot Chicken Chili | The Foodie Eats
5 from 3 votes
Print

Instant Pot Chicken Chili

This recipe couldn't be any easier to execute, with an amazing result!

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 249 kcal
Author The Foodie Eats

Ingredients

  • 15 oz. canned red kidney beans drained, rinsed
  • 15 oz. canned pinto beans drained, rinsed
  • 15 oz. canned black beans drained, rinsed
  • 3/4 cup yellow onions diced
  • 3/4 cup green bell peppers diced
  • 1 Tbsp. garlic minced
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 1 bay leaf
  • 1 tsp. sea salt
  • 2 cups chicken broth
  • 12 oz. tomato sauce
  • 3 lbs. boneless skinless chicken breasts

Instructions

  1. First add all 3 types of beans to pot. Then add the other veggies – onions, peppers, and garlic. Next add the spices – chili powder, cumin, oregano, bay leaf, and salt. Now, add your liquid components – chicken broth and tomato sauce. Give a good mix.

  2. Finally, add chicken breasts, making sure they are submerged in the liquid. 

  3. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

  4. Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.

  5. Serve with your favorite toppings, or none at all. And, of course, some cornbread!

Nutrition Facts
Instant Pot Chicken Chili
Amount Per Serving
Calories 249 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 72mg 24%
Sodium 974mg 41%
Potassium 942mg 27%
Total Carbohydrates 21g 7%
Dietary Fiber 7g 28%
Sugars 3g
Protein 31g 62%
Vitamin A 18.7%
Vitamin C 16.3%
Calcium 7.4%
Iron 18.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Chicken Chili | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.