Best 4 Pressure Cooker Chicken And Bacon White Chili Recipes

Embark on a culinary adventure with our tantalizing Pressure Cooker Chicken and Bacon White Chili, a symphony of flavors that will warm your soul and delight your taste buds. This delectable dish, crafted with succulent chicken, smoky bacon, and a creamy white broth infused with zesty spices, is a true comfort food that promises to satisfy even the most discerning palate.

In addition to the main recipe, we present a delightful array of variations that cater to diverse dietary preferences and culinary inclinations. For those seeking a vegetarian alternative, our Vegetarian White Chili offers a hearty and flavorful experience, while the Slow Cooker White Chili provides a convenient option for those short on time.

For those with a penchant for spice, the Spicy White Chili delivers a fiery kick that will ignite your senses. And for those who prefer a smoky and robust flavor, the Chipotle White Chili is a must-try. Each variation promises a unique taste journey that will leave you craving more.

So, gather your ingredients, prepare your pressure cooker, and embark on a culinary expedition that will leave you utterly satisfied. Let the irresistible aromas of our Pressure Cooker Chicken and Bacon White Chili fill your kitchen as you create a culinary masterpiece that will be cherished by all who gather around your table.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER WHITE BEAN CHICKEN CHILI

Pressure Cooker White Bean Chicken Chili image

A multi-cooker gives this hearty chili that cooked-all-day flavor and texture in a fraction of the time. A generous amount of spices and a dab of canned chipotle chiles in adobo sauce deliver a balanced, smoky kick. Serve the chili with all the usual toppings--a squeeze of lime juice, fresh cilantro, avocado, Cheddar and sour cream.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 pounds boneless, skinless chicken thighs (about 6 thighs)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 large poblano peppers, stemmed, seeded and thinly sliced
1 small red onion, finely diced
1/2 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
4 cloves garlic, minced
1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
3 cups low-sodium chicken broth
Two 15-ounce cans small white beans, such as navy beans (do not drain)
Two 4-ounce cans fire-roasted diced green chiles
2 corn tortillas (4 to 6 inches wide), torn into 1-inch pieces
Cilantro leaves, sour cream, shredded white Cheddar, sliced avocado and/or lime wedges, for serving

Steps:

Sprinkle both sides of the chicken with a pinch of salt and several grinds of pepper. Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chicken. Cook until both sides are golden brown, about 5 minutes per side. Remove to a plate. Add the poblano and red onion. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until just tender, about 4 minutes. Add the cilantro, cumin, coriander, oregano, garlic, chipotle pepper and adobo sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is tender and fragrant, 1 to 2 minutes more. Return the chicken to the pot, then stir in the chicken broth, white beans and their liquid, green chiles and tortillas until combined. Cancel the high saute function.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 3 minutes). Being careful of any remaining steam, unlock and remove the lid. Using tongs, remove the chicken to a plate, then shred with 2 forks. Stir the shredded chicken back into the pot, then taste and adjust the seasoning with salt and pepper. Ladle into serving bowls and top with cilantro, sour cream, cheese, avocado and/or lime wedges for squeezing.

PRESSURE-COOKER WHITE BEAN CHICKEN CHILI

Pressure-Cooker White Bean Chicken Chili image

My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings (1-1/2 qt.).

Number Of Ingredients 13

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro

Steps:

Toss chicken with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken., Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. Return chicken to pressure cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.

Nutrition Facts : Calories 343 calories, Fat 16g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 6g fiber), Protein 24g protein.

PRESSURE COOKER WHOLE CHICKEN

Pressure Cooker Whole Chicken image

Once you make a whole chicken in the pressure cooker, you'll never want to roast one in the oven again. Pressure cooked whole chickens are hands-off way to make an amazing meal and come out fork-tender and perfectly moist every time. This recipe has a bit of a kick, but you can use this same method and your own favorite chicken seasonings if you prefer.

Provided by fabeveryday

Categories Whole Chicken

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ teaspoons salt
1 ½ teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground white pepper
½ teaspoon garlic powder
1 (3 1/2) pound whole roasting chicken
1 tablespoon vegetable oil
1 cup chicken stock

Steps:

Combine salt, paprika, cayenne, onion powder, thyme, black pepper, white pepper, and garlic powder together in a small bowl. Rub the outside of the chicken and inside the cavity generously with the seasoning mixture.
Turn on an electric pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and allow to get hot, 1 to 2 minutes.
Brown chicken in the hot oil on each side (breast side and back side) for 2 to 3 minutes. Remove chicken from the pot and set it aside on a plate. Cancel Sauté function.
Pour chicken stock into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
Place a steamer rack trivet in the bottom of the pressure cooker pot, then place the whole chicken, breast side up, on top of the trivet.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow about 6 minutes for pressure to build.
Let pressure release naturally according to manufacturer's instructions, 25 to 35 minutes. Unlock lid and remove.
Open the lid and carefully remove the chicken from the pressure cooker. Allow the chicken to rest for 10 minutes before carving.

Nutrition Facts : Calories 896.3 calories, Carbohydrate 2.3 g, Cholesterol 298.1 mg, Fat 63.6 g, Fiber 0.8 g, Protein 74.4 g, SaturatedFat 17.8 g, Sodium 1180.4 mg

PRESSURE COOKER BARBEQUE CHICKEN

Pressure Cooker Barbeque Chicken image

This chicken dish is incredibly easy to make and very delicious. It's a childhood favorite of my partner's; his mom served it with rice and green beans for an easy weekday meal. Feel free to add other hot sauce or spices to jazz it up. Frank's RedHot® sauce is a great addition.

Provided by CatherineSolo

Categories Meat and Poultry Recipes Chicken

Time 24m

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds boneless, skinless chicken thighs
1 teaspoon ground paprika
salt and ground black pepper to taste
1 onion, minced
½ cup chile sauce
½ cup water
2 tablespoons vinegar

Steps:

Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

Nutrition Facts : Calories 217.7 calories, Carbohydrate 7 g, Cholesterol 70.7 mg, Fat 11.9 g, Fiber 0.8 g, Protein 19.8 g, SaturatedFat 3.3 g, Sodium 313 mg, Sugar 3.1 g

Tips:

Use a combination of white and dark meat chicken for a more flavorful chili.
Add a can of diced green chiles for a bit of heat.
Use low-sodium chicken broth to control the saltiness of the chili.
Season the chili to taste with salt, pepper, and chili powder.
Garnish the chili with sour cream, shredded cheese, and chopped green onions.

Conclusion:

This pressure cooker chicken and bacon white chili is a quick and easy meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. The chili is flavorful, creamy, and satisfying. Serve it with your favorite toppings, such as sour cream, shredded cheese, and chopped green onions.