Pressure-Cooker White Bean Chicken Chili

Total Time

Prep: 25 min. Cook: 20 min.


6 servings (1-1/2 qt.)

Updated: Apr. 24, 2022
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
Pressure-Cooker White Bean Chicken Chili Recipe photo by Taste of Home


  • 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) 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. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken.
  2. Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. 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; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.

Test Kitchen tips
  • Reserve the drained bean liquid—it's a perfect thinner for chili and won't water down the dish.
  • You can serve the chili with sour cream and crunchy tortilla strips, too.
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
  • Nutrition Facts

    1 cup: 343 calories, 16g fat (6g saturated fat), 61mg cholesterol, 897mg sodium, 24g carbohydrate (1g sugars, 6g fiber), 24g protein.