No ImagePressure Cooker White Chicken Chili

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  1. Carlene

    I’ve made this at least three times in the past 6 weeks. The first time I made it the only change I made was to swap out the green bell peppers for poblanos. It was really good, but I had been experimenting with another recipe and decided to make some other substitutions. First, I swapped the minced garlic for a head of roasted garlic. Next, I roasted the poblano peppers and jalapenos. Those changes gave it a deeper, richer flavor. Tonight, I used roasted, skin-on, bone-in chicken breasts. There was little more chicken flavor added, but not really worth the extra steps. Really great recipe and definitely our favorite white chili. Thanks for the wonderful recipe!


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  2. Cori B

    Any adjustments to cooking time if doubling the recipe?

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  3. Megan Gordon

    Made this today and it’s DELICIOUS. Great meal for stocking the freezer, comes together in a flash and flavor is on point. Thanks for the inspiration, Coco!

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  4. Ja

    Really excellent! Will need to make a triple batch. This is going to slay at Super Bowl party. Great job.

  5. Beth

    Followed the recipe exactly. So, so good.


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