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: Mexican Chilies, Mexican Recipes, Mexican Soups
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

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

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.

Reviews

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Average Rating:

Sonja

Apr 22, 2020

I loved this chili recipe. It was very easy to make and it was delicious. The only thing I did was omit the jalapeno and I put tortilla scoop cups, made rice and used a Mexican blend of shredded cheese and it came out just perfect. I will be making this again because everyone loved it.
Amy

Jan 30, 2020

Easy to make and tasty. The added avocado topping was great - I used a dollop of guacamole. Will definitely make this recipe again
Wildfiremustang

Jan 18, 2020

It's okay,just needs a little something.
Bette

May 12, 2019

Very good as well as quick and easy! I substituted one4 oz can of diced green chilis (mild) because I cannot tolerate the heat of jalapena peppers. Also used 1/2 the recommended amount for cumin and oregano.
Jessica

Oct 9, 2018

Delicious and fast. My husband and I made this on a weeknight and enjoyed it. Really closer to 4 servings in our home. Thanks for the recipe!