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Pressure-Cooker White Bean Chicken Chili

Name: Pressure-Cooker White Bean Chicken Chili
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings (1-1/2 qt.).
Cuisine: North America, Mexican
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) 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

5 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 20 min.

Makes

6 servings (1-1/2 qt.)

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

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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) 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. 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.
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.
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; 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.

Pressure-Cooker White Bean Chicken Chili

Total Time

Makes

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Ingredients

Directions

Nutrition Facts

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