Pressure-Cooker White Bean Chicken Chili Recipe photo by Taste of Home
Pressure-Cooker White Bean Chicken Chili
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 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
Ingredients
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3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons olive oil, divided
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1 medium onion, chopped
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1 jalapeno pepper, seeded and chopped
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4 garlic cloves, minced
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2 teaspoons dried oregano
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1 teaspoon ground cumin
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2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
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2-1/2 cups chicken broth, divided
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1-1/2 cups shredded cheddar cheese
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Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 cup: 343 calories, 16g fat (6g saturated fat), 61mg cholesterol, 897mg sodium, 24g carbohydrate (1g sugars, 6g fiber), 24g protein.
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