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chicken broth

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30 Minutes or Less

Instant Pot White Chicken Chili

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overhead image of Instant Pot white chicken chili with cilantro and avocado on top

Quick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!

close-up overhead image of Instant Pot white chicken chili with cilantro and avocado on top

What You’ll Need to Make Instant Pot White Chicken Chili

Chicken – Duh! Two boneless and skinless chicken breasts are the main characters of this show. However, if you don’t have chicken breasts, you can certainly use one to two pounds of any chicken part. Boneless and skinless chicken thighs would work great in this chili recipe, too!

White Beans – A can of drained and rinsed white beans make for a heartier soup. They cook up perfectly soft and creamy in the Instant Pot, and absorb a ton of flavor. Any kind of white bean will work too! I used cannellini beans, but navy, great northern, or even lima beans would taste just as delicious.

Jalapeño – One jalapeño adds loads of flavor, but very (and I mean VERY) little spice! If you’re worried about any spice, use just half a jalapeño instead. Or, if you’re like me, and loooove spice – use two or three whole jalapeños in this Instant Pot white chicken chili recipe!

Cream Cheese – Melt some cream cheese into the pot for an ultra creamy, and velvety smooth soup! Cream cheese also adds a slight bit of tanginess to this chili, which is just to-die-for.

Instant Pot white chicken chili in a bowl with lime wedges on the side.

Tips and Tricks

  • Serve this easy weeknight meal however you’d like! I love mine with fresh avocado, cilantro, a squeeze of lime juice, and tortilla chips. And not just any tortilla chips, but these Siete Grain-Free Tortilla Chips – yum!
  • If the cream cheese and sour cream won’t melt in the last step, then turn your Instant Pot back on to the sauté setting. This’ll heat the pot up and help melt the creams!
  • Store leftover Instant Pot white chicken chili in an airtight container in the fridge for up to four days. Or, to enjoy weeks later, freeze this chili for up to three months! To reheat, simply transfer to the fridge for a few hours, then reheat in a pot until warm throughout.
close-up image of Instant Pot white chicken chili in a bowl with avocado and cilantro on top.

Adjust This Recipe to Your Dietary Needs

Make it Vegan/Vegetarian: For a fully vegan or vegetarian white chili recipe, then replace the chicken with an additional can of white beans. Also, sub the chicken broth for vegetables broth – it’s that easy!

Make it Dairy-Free: Use your favorite dairy-free cream cheese and dairy-free sour cream in this Instant Pot white chicken chili. Or, replace both of those things with a can of full-fat coconut milk, just as creamy and delicious!

Instant Pot White Chicken Chili
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Instant Pot White Chicken Chili

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Quick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!

Ingredients

  • 2 tablespoons olive oil

  • 1 yellow onion, chopped

  • 4 garlic cloves, minced

  • 1 jalapeño, seeded and chopped

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 (15-ounce) can white beans, drained and rinsed

  • 2 boneless and skinless chicken breasts

  • 1 (4-ounce) can diced green chiles, undrained

  • 1 quart chicken broth

  • 1/2 cup sour cream or unsweetened plain Greek yogurt

  • 1/4 cup cream cheese

  • 1/2 cup fresh cilantro, chopped

  • For serving:

  • Tortilla chips

  • Additional fresh cilantro

  • Lime wedges

  • Avocado, sliced

Directions

  • Turn Instant Pot to sauté setting and add in olive oil. Once oil is hot, add in the onion, garlic, and jalapeno. Sauté for 2-3 minutes or until veggies are tender.
  • Add the cumin, paprika, chili powder, salt, and black pepper, then cook for just 1 minute.
  • Add in the drained beans, chicken breast, diced green chiles, and chicken broth (in that order). Secure the lid and cook on high pressure for 15 minutes, then manually release the steam.
  • Remove chicken from Instant Pot and shred with two forks before adding back into the pot. While chili is still hot, add in the sour cream, cream cheese, and fresh cilantro then stir to combine. Serve warm with tortilla chips, additional cilantro, fresh avocado, and lime wedges.

Recipe Video

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30 Minutes or Less

One-Pan Chicken and Rice Recipe

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overhead image of chicken and rice in a pan with lemon slices on top.

Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!

overhead image of chicken and rice on a plate with lemon, parsley, and white wine on the side.

What You’ll Need to Make This Chicken and Rice Recipe

Chicken – Any piece of chicken will work in this recipe! I used skin-on bone-in chicken thighs, because they pack in tons of delicious flavor. However, feel free to use chicken breasts for a healthier option, or chicken legs if that’s what you have handy.

White Rice – The rice in this recipe must specifically be long grain white rice. Other rices will have a different cook time/method, and simply won’t work. I used this brand of organic long grain white rice, but any will work!

Broth – Either chicken or vegetable broth will taste great! Though if you don’t have broth, you can use 2 cups of water plus one chicken or vegetable bouillon cube instead.

chicken and rice in a pan with a serving spoon.

Tips and Tricks

  • I recommend a large skillet with high sides and a tight fitting lid for this chicken and rice recipe. Since everything gets cooked in the same skillet, make sure the one you use is large enough to fit all ingredients! I use and looooove my Always Pan – I can’t recommend it enough.
  • You can make this in your Instant Pot if you’d like! To do that, sear the chicken then cook the onion and garlic on the saute setting. Then, add in all remaining ingredients, secure lid, and set to manual high pressure for 10 minutes. After 10 minutes, your chicken should be cooked through, and your rice fluffy!
close-up image of chicken and rice in a pan with lemon slices on top.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: While this recipe is already both gluten and dairy-free, I always recommend double checking your rice to make sure it’s 100% gluten-free. Most rice is, but some contain trace amounts of gluten.

Make it Paleo/Grain-Free: For a paleo chicken and “rice” recipe, replace the white rice with cauliflower rice. To do this, reduce the amount of broth you use to just 1/4 cup, then cover skillet and cook until the chicken is cooked through.

One-Pan Chicken and Rice Recipe
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One-Pan Chicken and Rice Recipe

5 from 1 vote
Recipe by Samantha Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!

Ingredients

  • 4 pieces chicken (I use bone-in skin-on chicken thighs)

  • salt and black pepper, to taste

  • 1 tablespoon avocado or olive oil

  • 1 yellow onion, chopped

  • 3 garlic cloves, minced

  • 1 cup uncooked long grain white rice

  • 2 cups chicken or vegetable broth

  • 1 tablespoon lemon juice

  • fresh chopped parsley, for serving

Directions

  • Pat chicken dry with a paper towel, then season well with salt and black pepper.
  • Heat oil in a large skillet over medium-high heat. Place chicken into hot skillet, and sear for 2-3 minutes per side, or until golden brown. (You do not want to fully cook the chicken in this step, just sear it until brown).
  • Remove chicken from skillet, then add onion and garlic to the skillet. Cook 4-5 minutes or until onion is soft.
  • Add in the rice and cook for 1-2 minutes to toast the rice, then pour in the chicken or vegetable broth. Gently stir and lift any brown bits from the bottom of the skillet.
  • Return chicken to the skillet, then bring rice to a boil before reducing to a simmer. Cover skillet with lid, and leave to simmer for 20 minutes, or until rice is cooked. Remove from heat, add in lemon juice and gently fluff rice with a fork. Serve warm with fresh chopped parsley on top.

Recipe Video

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30 Minutes or Less

10-Minute Spicy Ramen (Gluten-Free Option)

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close-up overhead image of spicy ramen in a bowl with chopsticks

This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

close-up image of spicy ramen with chopsticks

Ramen noodles are a pantry staple for households everywhere. The packets are super easy to whip up and I can’t tell you how many times ramen has been my go-to during my school years! But, did you know you can just as easily make homemade ramen noodles in just 10 minutes?

There are so many ways to customize ramen soup, but I like to make mine spicy with all sorts of wonderful ingredients that I always have on hand. So this recipe is for the spice lovers out there!

two hands holding a bowl of spicy ramen

MAIN INGREDIENTS NEEDED TO MAKE Spicy Ramen

  • Ramen Noodles – Of course the main ingredient to Ramen soup is the noodles! I used gluten-free, but feel free to use the basic noodles if you prefer.

  • Broth – Use either chicken or vegetable broth as your base. Beef broth works, too, but will have drastically different flavor.

  • Sesame Oil – A little drizzle of sesame oil adds a nice flavor and sheen to the soup’s surface.

  • Fresh Ginger –  You’ll need a 2-inch piece of freshly grated ginger. Dried ginger powder is fine to use as well, but fresh will give it a better taste and a nicer kick.

  • Soy Sauce – 1 tablespoon soy sauce, or feel free to use more to your personal taste. If you are allergic to soy, watching your sodium, or eating gluten-free, you can sub the soy sauce with tamari or coconut aminos.

  • Vinegar. 1 tsp rice wine vinegar.

  • Chili Paste – Chili paste offers a deeper spiced flavor than most powders and hot sauces, but if you can’t get your hands on any, sriracha works too.

  • Toppings – Top it off with soft boiled eggs, green onions, chicken, tofu or seaweed.
noodles being lifted out of a bowl of spicy ramen

ADJUST THIS RECIPE TO YOUR DIET

  • Gluten-Free: Use the gluten-free version of ramen noodles like I did for this recipe.

TIPS FOR MAKING THIS Spicy Ramen Soup RECIPE

  • This particular recipe will give you a nice and spicy ramen noodle recipe. However, you can very easily dial back on the spicier ingredients for a not-so-spicy experience. If you’re looking for even spicier ramen, add in some hot peppers or chili flakes.
Spicy Ramen Soup Recipe
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Spicy Ramen Soup Recipe

5 from 7 votes
Recipe by Samantha Course: MainCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

15

minutes

This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

Ingredients

  • 1 quart chicken or vegetable broth

  • 1 tablespoon sesame oil

  • 2 garlic cloves, grated

  • 2-inch piece fresh ginger, grated

  • 1 tablespoon soy sauce

  • 1 tablespoon chili paste (aka sambal oelek), see Notes

  • 1 teaspoon rice wine vinegar

  • 6 ounces ramen noodles, I used gluten-free

  • Topping Options

  • Soft boiled egg

  • Cooked and shredded chicken

  • Sauteed mushrooms

  • Sliced green onion

  • Dried seaweed

  • Sesame seeds

Directions

  • Add everything except for noodles to a large pot and simmer over medium-high heat for 10 minutes.
  • Taste broth and adjust any seasonings as desired, then add in the ramen noodles and cook until tender.
  • Ladle broth and noodles into two bowls and top with whatever you’d like.

Recipe Video

Notes

  • Chili Paste: If you can’t find chili paste, you can use an equal amount of sriracha instead.

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Dinner

Red Wine Braised Short Ribs with Cauliflower Mash

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Braised Short Ribs with Cauliflower Mash

This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is the ultimate comfort dish during the colder months and a great recipe to use around the holidays! It’s hearty and flavorful, made with Cauliflower instead of traditional Mash for less carbs, and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Braised Short Ribs with Cauliflower Mash

Main Ingredients Needed

  • Bone-in Beef Short Ribs

  • Avocado Oil

  • Veggies – Onions, Carrots, Celery Stalks, Shallot

  • Tomato Paste

  • Red Wine

  • Beef or Chicken Broth

  • Fresh Thyme & Rosemary

  • Head of Cauliflower – Cut into florets.

  • Butter – I used non-dairy.

  • Garlic Cloves

  • Milk – Any milk will work but I used almond milk.

  • Salt & Pepper – To taste.

Tips When Making Braised Short Ribs With Cauliflower Mash Potatoes

  • You can substitute red wine for the balsamic.

  • Save a little bit of time on your chopping by buying cauliflower florets instead of a head of cauliflower.
Red Wine Braised Short Ribs with Cauliflower Mash
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Red Wine Braised Short Ribs with Cauliflower Mash

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

2

hours 

10

minutes
Total time

2

hours 

25

minutes

This Red Wine Braised Short Ribs with Cauliflower Mash Potatoes recipe is hearty and flavorful and packed with tons of veggies and delicious seasonings like thyme and rosemary.

Ingredients

  • For the short ribs:

  • 3-5 Lbs Bone-In Beef Short Ribs

  • Salt & Pepper (to taste)

  • 3 Tablespoons Avocado Oil

  • 1 Onion (chopped)

  • 3 Carrots (chopped)

  • 2 Celery Stalks (chopped)

  • 1 Shallot (peeled & chopped)

  • 2 Tablespoons Tomato Paste

  • 2 Cups Red Wine

  • 1 Cup Beef or Chicken Broth

  • 1 Bunch Fresh Thyme

  • 3 Sprigs Fresh Rosemary

  • For the cauliflower mash:

  • 1 Head Cauliflower (cut into florets)

  • 3 Tablespoons Butter (dairy or non-dairy)

  • 6 Garlic Cloves (roughly chopped)

  • 2 Shallots (roughly chopped)

  • 1 Tablespoon Milk (dairy or non-dairy)

  • Salt & Pepper (to taste)

Directions

  • Preheat oven to 350° Fahrenheit.
  • Season all sides of short ribs with a generous pinch of salt and black pepper. Heat avocado oil in a large pot over medium-high heat, then brown short ribs in oil, rotating to evenly brown on all sides. 
  • Remove short ribs from pot then add in onion, carrot, celery, and shallot. Cook until soft, about 5 minutes, then stir in tomato paste and cook for another 2-3 minutes.
  • Place short ribs back into pot, along with any juices that have been released from the meat. Add in red wine, beef or chicken broth, fresh thyme, and fresh rosemary.
  • Bring everything to a boil, then cover pot with lid, and transfer it into preheated oven. Cook for about 2 hours or until short ribs are super tender.
  • While short ribs cook, make the cauliflower mash by boiling cauliflower florets in a large pot of salted boiling water until tender, about 10 minutes. Strain cauliflower then set aside to cool slightly before pureeing. 
  • While cauliflower cools, melt butter in the same pot over medium-low and add in garlic, cook for about 2 minutes or until fragrant.
  • Transfer cooled cauliflower, sautéed garlic, milk, salt, and black pepper to a food processor or high-speed blender. Pulse cauliflower until smooth, then scoop onto plates, and serve with braised short ribs on top.

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30 Minutes or Less

Leftover Turkey and Rice Soup

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overhead image of leftover turkey and rice soup with bread, wine, and fresh thyme on the side

Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make and a great way to avoid wasting food!

overhead image of leftover turkey and rice soup with bread, wine, and fresh thyme on the side

When the holidays come around, so does a lot of food. It’s all too easy to cook more than what is needed, so there’s always leftovers to figure out what to do with. Is there a way I can convince Aunt Susan to take this huge load of turkey with her? Knowing her, she’ll say that she’s too stuffed and can’t even think about food for the next week!

I don’t like it when food goes to waste, and like to use up as much as I can before it does, so if my family or friends aren’t going to take it home with them, I need to figure out some good recipes, and fast.

This Thanksgiving Leftover Turkey and Rice Soup is loaded with turkey, veggies, flavorful broth and finished with a splash of fresh lemon and parsley, all made in one pot and in under 30 minutes. What can be better than that for a quick and hearty leftover meal?

MAIN INGREDIENTS NEEDED TO MAKE Leftover Turkey and Rice Soup

  • Cooked Turkey – chopped or shredded.

  • Rice – I used jasmine rice. You can also use brown rice, but it will have a longer cooking time.

  • Broth – chicken or turkey.

  • Olive Oil

  • Veggies – carrots, celery stalks, yellow onion, garlic cloves.

  • Herbs – thyme, rosemary & parsley.

  • Lemon & Salt

TIPS FOR MAKING THIS RECIPE

  • Rinse your rice if you like a brothier soup as the outer starch will thicken the soup, particularly if you reheat it. 

Leftover Turkey and Rice Soup
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Leftover Turkey and Rice Soup

5 from 1 vote
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make.

Ingredients

  • 1 Tablespoon Olive Oil

  • 3 Whole Garlic Cloves (minced)

  • 1 Small Yellow Onion (chopped)

  • 2 Whole Carrots (peeled & chopped)

  • 2 Whole Celery Stalks (chopped)

  • 3 Fresh Thyme Stems

  • 2 Teaspoons Fresh Rosemary (finely chopped)

  • 1/4 Cup Jasmine Rice

  • 1 1/2 Teaspoons Salt

  • 2 Cups Cooked Turkey (chopped or shredded)

  • 1 Quart Chicken or Turkey Broth

  • 1 Whole Lemon (juiced)

  • 1 Whole Fresh Parsley (chopped)

Directions

  • Heat olive oil in a large pot over medium heat. Add in garlic, onion, carrots, and celery, sauté for 3-5 minutes or until onions are soft.
  • Add thyme, rosemary, rice, and salt, cook for 2-3 minutes or until fragrant.
  • Add in cooked turkey, chicken or turkey broth, and juice from one lemon. Bring to a boil before reducing to a simmer. 
  • Cover pot with lid and cook for 15-20 minutes or until rice is tender. Remove from heat and serve with fresh chopped parsley.

Recipe Video

Notes

  • Storage: keep in the fridge for up to 5 days.

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