Pressure Cooker White Bean Chicken Chili Recipe

Pressure Cooker White Bean Chicken Chili Recipe
Pressure Cooker White Bean Chicken Chili Recipe photo by Taste of Home
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Pressure Cooker White Bean Chicken Chili Recipe

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My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
  • 2-1/2 cups chicken broth, divided
  • 1-1/2 cups shredded cheddar cheese
  • Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro

Directions

Toss chicken with salt and pepper. In a 6-qt. electric pressure cooker, select saute setting, and adjust for high heat; add 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken.
Reduce setting to normal. Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Return chicken to pressure cooker.
In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture.
Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir before serving. Sprinkle with cheese; add toppings if desired. Yield: 6 servings.

Test Kitchen tips
  • Reserve your drained bean liquid—it’s a perfect thinner for chili and won’t water down your dish.
  • Top with sour cream and crunchy tortilla strips.
  • Originally published as Pressure Cooker White Bean Chicken Chili in One Pot Instant Pot Winter 2017

    • 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons olive oil, divided
    • 1 medium onion, chopped
    • 1 jalapeno pepper, seeded and chopped
    • 4 garlic cloves, minced
    • 2 teaspoons dried oregano
    • 1 teaspoon ground cumin
    • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
    • 2-1/2 cups chicken broth, divided
    • 1-1/2 cups shredded cheddar cheese
    • Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro
    1. Toss chicken with salt and pepper. In a 6-qt. electric pressure cooker, select saute setting, and adjust for high heat; add 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken.
    2. Reduce setting to normal. Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Return chicken to pressure cooker.
    3. In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture.
    4. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir before serving. Sprinkle with cheese; add toppings if desired. Yield: 6 servings.

    Test Kitchen tips
  • Reserve your drained bean liquid—it’s a perfect thinner for chili and won’t water down your dish.
  • Top with sour cream and crunchy tortilla strips.
  • Originally published as Pressure Cooker White Bean Chicken Chili in One Pot Instant Pot Winter 2017

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