Instant Pot White Chicken Chili Recipe (2024)

FAQs

How to thicken up white chicken chili? ›

All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.

This can be the result of: Adding too much stock, broth, or water. A base of beef broth, chicken broth, or stock (and occasionally water, milk, or cream), sets the tone for most chili recipes. If your chili looks watery, you may have poured in more than required.

Why Did My Chili Burn in the Instant Pot? Tomatoes and tomato sauce tend to stick to the bottom and could give you a burn error. To keep the chili mixture from burning, make sure to layer the tomatoes and sauce on top of the beef, beans, and broth, and avoid stirring.

These settings are recommended times and level of pressure for cooking different types of food. Bean/Chili setting is set to cook for 30 minutes on high pressure. If your pressure cooker does not have this preset setting, you can set that manually by selecting “pressure cook” on high for 30 minutes.

Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Whisk together milk (any kind) and flour (gluten free, if you need it!) in a small dish then pour into the chili and stir to combine. Cover and cook on high for 30 minutes. This will give the chili just a touch of velvety thickness.

Our testers really liked the stovetop method because of its consistency. Being on the stove allowed for it to really thicken and for the spices and flavors to meld together well.

The short answer is good news. It is generally safe to use aluminum foil in an Instant Pot, but it is important to use it properly to avoid damaging the appliance or creating a potential safety hazard.

How to thicken chili in Instant Pot? ›

The cooking mode can be set to normal (which is equivalent to low on most slow cookers), more (which is equivalent to high), or less (which is a the same as a keep warm mode). You can also get a glass lid for your Instant Pot to use while slow cooking.

Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili. I usually add one or two cups of beef broth. If you put tomatoes in the stew, this will also provide plenty of liquid.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

To change the thickness of a white sauce, simply use more or less butter and flour (keeping them equal) while using the same amount of milk. Thin white sauce: Use 1 tablespoon of butter and 1 tablespoon of flour. Medium white sauce: Use 3 tablespoons of butter and 3 tablespoons of flour.