Chocolate Chip Muffins

You can eat these tasty Chocolate Chip Muffins at any time of the day. They're moist and full of chocolate chips, so they'll satisfy your sweet tooth.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

Preheat your oven to 350F 175C

In a large bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until well combined

In another bowl, sift together the flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Do not overmix

Fold in the chocolate chips into the muffin batter

Line a muffin tin with paper liners or grease the cups

Fill each muffin cup about 2/3 full with the batter

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Serve and enjoy!

Instant Pot Creamy White Chicken Chili

A delicious and comforting white chicken chili made effortlessly in the Instant Pot. Creamy and flavorful, this dish is perfect for a quick and satisfying meal.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 cans 15 oz each white beans, drained and rinsed
• 1 can 4 oz diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 1 cup frozen corn kernels
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, chopped, for garnish
• Shredded Monterey Jack cheese, for topping

Instructions:

Start up the Instant Pot and choose the "Saut" setting

In hot olive oil, cook the onion until it turns clear

Put in the chicken dices and cook until all sides are brown

Cumin, oregano, coriander, smoked paprika, and cayenne pepper should all be added

Add one to two more minutes of sauting

Add chicken broth and scrape the pot's bottom to get rid of the fat

Put in corn, diced green chilies, and white beans

Put the lid on top of the Instant Pot, close the vent, and set it to "Manual" for 8 minutes of high pressure

Do a quick pressure release after the cooking cycle is over

Take off the lid and add the heavy cream

Add pepper and salt to taste

You can change the consistency by adding more cream or broth if you want to

Hot white chicken chili should be served with chopped cilantro and shredded Monterey Jack cheese on top

Have fun with your Instant Pot White Chicken Chili!