White Chicken

White Bean Chicken Chili Pressure Cooker

White Bean Chicken Chili Pressure Cooker

Ingredients

SERVES 8 – Cooker: 5- to 8-quart – Time: 10 minutes for beans, 2 minutes for chili at HIGH pressure

CHILI

• 1 package dried large white beans, such as Great Northern or cannellini, soaked, drained, and rinsed with cold water
• 6 cups chicken broth
• 2 cloves garlic, minced
• 2 medium white onions, chopped
• 2 tablespoons olive oil
• 2 (4-ounce) cans chopped roasted green chiles, drained
• 2 teaspoons ground cumin
• 1½ teaspoons dried oregano, preferably Mexican
• ¼ teaspoon cayenne pepper
• leaves and tender stems from ½ bunch fresh cilantro, chopped.
• about 4 cups shredded cooked chicken breasts.

TOPPINGS

• 3 cups coarsely grated Monterey Jack cheese
• ½ cup chopped fresh cilantro
• chopped fresh tomatoes or salsa.
• hot sauce of your choice.
• ¼ cup chopped green onions
• 1 ripe avocado, peeled, pitted, and chopped, or guacamole

Method

1. In a 5- to 8-quart pressure cooker, combine the soaked beans, broth, garlic, and half of the chopped onions
2. Bring to a boil
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 10 minutes
7. Remove the pot from the heat
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. In a skillet, heat the oil over medium-high heat until very hot
11. Add the remaining onion and cook, stirring a few times, until soft and a bit golden on the edges
12. Add to the cooked beans
13. Add the chiles, cumin, oregano, cayenne, chicken, and cilantro
14. Close and lock the lid
15. Set the burner heat to high
16. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
17. Set a timer to cook for 2 minutes
18. Remove the pot from the heat
19. Open the cooker with the Natural Release method; let stand for 10 minutes
20. The beans should be tender yet still be slightly firm to the bite
21. Taste for and adjust the seasonings as desired
22. Serve the chili warm, with the toppings in small bowls or plates for diners to customize their chili as they prefer
23. Creamy White Bean Chicken Chili: Just before serving, stir in 1 cup light or regular sour cream and ½ cup half-and-half until blended; cook over medium heat, uncovered, until heated through, about 10 minutes
24. White Bean Turkey Chili: Add 4 cups shredded cooked turkey breast in place of the chicken