How to make white bean chicken chili in the pressure cooker
onions, chopped Onions
2 tbs. cloves, minced Garlic
1 tbs. Olive oil
4 cans (15.5 oz each) Cannellini beans, rinsed and drained4 cans (15.5 oz each)
2 cans (14 oz each) Fat-free, reduced-sodium chicken brothCan substitute the 32 oz. box and 1 cup of water.
1 can (4.5 oz) Chopped green Chile peppers
1 tsp. Cumin
1 tsp. Salt
3/4 tsp Dried oregano
1/2 tsp. Chili powder
1/2 tsp. Ground black pepper
1/8 tsp. Ground red pepper1/8 tsp
1 1/2 cups Corncanned or frozen
2.5 lbs Ground chicken
1/2 cup Chopped green and yellow peppers
1 cup water
Ahhh..this was fun to make. Our son is home from college on his spring break. I knew he would want something home made and comfort food. I have made this recipe a lot of times in the crock pot and it was always a family favorite.
It’s actually a weight watchers recipe and very low in calories and points. Do they even go by points anymore? It’s been a long time since I have been at WW. I don’t really recall the point serving, but if my memory serves me correct it was 5-6 point per bowl. And that was a pretty hearty bowl at that.
Pin it, make it:)
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First saute in olive oil the ground chicken, onion, garlic, salt, pepper, ground red pepper, oregano,chili powder, peppers and cumin all together. Mixing well as you are in saute mode.
Once your meat is lightly brown and almost cooked you can add in your chicken broth, beans, green Chile's and corn.
Use the manual keys to set the Instant Pot to 13 minutes.
After the cooking has completed, use the quick release lever to release the pressure.
Serve with sliced avocado and parsley for garnishing.
|onions, chopped Onions|
|2 tbs. cloves, minced Garlic|
|1 tbs. Olive oil|
|4 cans (15.5 oz each) Cannellini beans, rinsed and drained4 cans (15.5 oz each)|
|2 cans (14 oz each) Fat-free, reduced-sodium chicken broth|
|1 can (4.5 oz) Chopped green Chile peppers|
|1 tsp. Cumin|
|1 tsp. Salt|
|3/4 tsp Dried oregano|
|1/2 tsp. Chili powder|
|1/2 tsp. Ground black pepper|
|1/8 tsp. Ground red pepper1/8 tsp|
|1 1/2 cups Corn|
|2.5 lbs Ground chicken|
|1/2 cup Chopped green and yellow peppers|
|1 cup water|