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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!

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

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!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings

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

Instructions

  • 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.

Nutrition

Calories: 300kcal
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30 Minutes or Less

Harvest Bowl (easy to meal prep!)

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overhead image of a meal prep harvest bowl with sliced almonds on the side.

This fully loaded harvest bowl is packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.

maple dijon dressing being poured over a harvest bowl

What You’ll Need to Make a Harvest Bowl

Sweet Potato – Peel and cube two sweet potatoes before roasting. Or, if you’d like, replace the sweet potato with your favorite squash. Peeled and cubed butternut squash, sliced acorn squash, or even sliced delicata squash would all taste great in this harvest bowl!

Chicken – Two boneless and skinless chicken breasts are lightly seasoned, then roasted to perfection! For a vegan option, see the “make it vegan” section below.

Quinoa – Any variety of quinoa is jam-packed with health benefits! It’s full of nutrients, antioxidants, anti-inflammatory compounds, fiber, and is a complete protein. Talk about a superfood, eh? Feel free to use whatever kind of quinoa you have handy – white, red, black, or rainbow – they all taste great. Or, if you don’t have quinoa, you can replace it with cooked brown rice, wild rice, buckwheat, farro, or barley.

Kale – Similar to the quinoa, any variety of kale will taste delicious in your harvest bowl. So, use whatever you can get your hands on – curly kale, dino (lacinato) kale, red kale, or even baby kale. Though if using baby kale, no need to massage it, just add straight to your bowl, then toss in dressing.

close-up image of sliced chicken over a meal prep harvest bowl.

Tips and Tricks

  • Don’t skip massaging the kale! This step is super important to achieve nice, and tender kale. Skipping this step will result in tough, and hard-to-chew kale, just all around unappetizing!
  • I highly, HIGHLY, recommend doubling up on the maple dijon salad dressing. It’s seriously the star of this harvest bowl, and you’ll regret not making more. Also, leftovers stay fresh in a sealed container in the fridge for up to three weeks!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a healthy, high protein vegan meal, leave out the chicken. Then, either double up on the sweet potatoes, or replace the chicken with a can of drained then rinsed chickpeas!

Make it Paleo/Grain-Free: Simply leave off the quinoa and you’ve got yourself a totally paleo and grain-free harvest bowl.

two meal prep containers showcasing this harvest bowl recipe.

How to Meal Prep This Harvest Bowl

  1. Roast the sweet potatoes and chicken.
  2. Cook the quinoa.
  3. Make the maple dijon dressing.
  4. Massage the kale.
  5. Divide the massaged kale, cooked quinoa, roasted sweet potatoes and chicken, sliced apples, fried cranberries, and sliced almonds between four meal prep containers.
  6. Store remaining dressing separately.
  7. When ready to eat, remove one of your meal prep containers from the fridge and drizzle with some extra maple dijon dressing – enjoy!
a harvest bowl with a fork
5 from 2 votes

Harvest Bowl (easy to meal prep!)

These fully loaded harvest bowls are packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1-2 pounds boneless and skinless chicken breast
  • 1 tablespoon avocado oil
  • salt and black pepper, to taste
  • 2 cups kale, finely chopped
  • 1 cup cooked quinoa
  • 1 apple, sliced
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds or pumpkin seeds

For the maple dijon dressing:

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup
  • 1 garlic clove, minced
  • 1 teaspoon salt

Instructions

  • Preheat oven to 425° Fahrenheit. Place sweet potatoes and chicken breast on a baking sheet, then drizzle with avocado oil, and sprinkle with salt and black pepper. Toss potatoes to coat, then roast for 20 minutes, tossing potatoes halfway through.
  • While chicken and potatoes roast, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.
  • Place kale in a bowl with half of the dressing, then toss and massage dressing into the kale with your hands.
  • Once potatoes are tender, remove from the oven and assemble bowls with all ingredients – roasted sweet potatoes, massaged kale, chicken, quinoa, apples, dried cranberries, and sliced almonds. Store with remaining dressing on the side, then top with dressing right before eating.

Nutrition

Calories: 300kcal
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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.

overhead image of chicken and rice in a pan with lemon slices on top.
5 from 1 vote

One-Pan Chicken and Rice Recipe

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!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

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

Instructions

  • 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.

Nutrition

Calories: 300kcal
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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.
overhead image of spicy ramen with chopsticks and a spoon
4.27 from 15 votes

Spicy Ramen Soup Recipe

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!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings

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

Instructions

  • 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.

Notes

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

    • Nutrition

    Calories: 300kcal

    MORE HEALTHY Soup RECIPES

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    30 Minutes or Less

    Perfect Almond Flour Chocolate Chip Cookies

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    overhead image of an almond flour chocolate chip cookie with a bite taken out.

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

    Close-up of a stack of gluten-free almond flour chocolate chip cookies with a bite taken out of the first cookie.

    Who doesn’t love a classic chocolate chip cookie!? These gluten-free almond flour-based cookies are sure to be a family favorite. These are perfect not just for the holidays, but for any night that you’re looking for a simple one-bowl sweet treat with lots of chocolate!

    Why You’ll Love This Recipe

    • Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry, which will make this a super easy gluten-free chocolate chip cookie recipe to put together!
    • Versatile & Customizable: Feel free to add your favorite chopped chocolate or even chopped nuts for additional flavor and melty goodness!
    • Easy & Quick: These chocolate chip cookies only take 10-12 minutes to bake in the oven!

    What You’ll Need to Make Almond Flour Chocolate Chip Cookies

    Butter: I used Myoko’s Vegan Butter to keep my cookies both gluten and dairy-free. However, you can certainly use any type of butter you’d like. Just be sure to let it come to room temperature before baking, this’ll help whip together the butter and sugar in the first step.

    Brown Sugar or Coconut Sugar: Either one works! I used coconut sugar because it’s less processed than standard brown sugar. But I recommend you use whatever you have on-hand. Brown or coconut sugar give these almond flour chocolate chip cookies a deeper, more intense flavor!

    Almond Flour: Of course, these wouldn’t be what they are without plenty of almond flour. With any recipe that calls for almond flour, be sure to use blanched almond flour – not almond meal. Almond meal will yield a more grainy and crumbly cookie, which is not what we’re looking for here.

    Chocolate Chips: I can’t lie, I’ve got a pretty heavy hand when it comes to the chocolate chips. I used both chocolate chips AND chopped chocolate in my almond flour chocolate chip cookies. The end result was chocolate in every bite – yum! Though, again, feel free to use whichever you have on-hand when baking these cookies.

    How To Make Gluten-Free Almond Flour Chocolate Chip Cookies

    1. Combine Your Wet Ingredients: Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes. Add your egg and vanilla extract until well combined
    2. Assemble Your Batter: Add in almond flour, baking soda, and salt, stirring with a spatula or large spoon until combined then, fold in your chocolate.
    3. Bake & Cool: Bake at 350 degrees for 10-12 minutes or until golden brown.
    Close-up of a bite taken out of an gluten-free almond flour chocolate chip cookie topped with flaky sea salt.

    Tips and Tricks

    • The cookie dough will appear more wet than standard cookie doughs, but this is ok! Simply scoop them onto a baking sheet, tidy up the edges of each cookies, then throw them in the oven to bake. They’ll still bake up beautifully, trust me!
    • For a softer cookie, bake them for only 10 minutes. Or, for a crispier, more well-done cookie, bake these cookies for a full 12 minutes. And always keep a close eye on them toward the end so they don’t burn!
    A stack of six gluten-free almond flour chocolate chip cookies with milk on the side.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: Easily make these cookies dairy-free by swapping the butter for non-dairy butter. Also, make sure the chocolate chips you’re using are dairy-free (most aren’t).

    Make it Vegan: For vegan almond flour chocolate chip cookies, take the dairy-free option above, as well as swap out the egg for your favorite vegan egg substitute. While I haven’t tried this version myself yet, I have high hopes it’ll work!

    Make it Paleo: For a paleo cookie recipe, use coconut sugar instead of brown sugar, and softened coconut oil in place of the butter.

    overhead image of almond flour chocolate chip cookies with flaky salt on top.
    5 from 2 votes

    Perfect Almond Flour Chocolate Chip Cookies

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 24 cookies

    Ingredients

    • 1/2 cup butter, softened
    • 2 tablespoons coconut oil, melted (or 2 additional tablespoons of butter)
    • 1/2 cup brown sugar or coconut sugar
    • 1 teaspoon vanilla extract
    • 1 egg, at room temperature
    • 2 1/4 cups almond flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
    • Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes.
    • Add in the vanilla extract and egg, beat until combined.
    • Add in almond flour, baking soda, and salt, this time stirring with a spatula or large spoon until just combine.
    • Fold in the chocolate chips, then scoop tablespoon-sized balls of cookie dough onto prepared baking sheet. Place each cookie about 2-3 inches apart, and lightly flatten with the palm of your hand.
    • Bake cookies 10-12 minutes or until golden brown, then transfer to a wire cooling rack to cool completely.

    Nutrition

    Serving: 1cookie | Calories: 140kcal | Carbohydrates: 8g | Protein: 2.6g | Fat: 11g | Sugar: 5g

    Additional Gluten-Free Favorites

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