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How to Make White Bean Chicken Chili in the Pressure Cooker How to Make White Bean Chicken Chili in the Pressure Cooker


How to Make White Bean Chicken Chili in the Pressure Cooker

Written by: Lucas Johnson

Learn how to make a delicious white bean chicken chili in the pressure cooker with this easy-to-follow article. Perfect for a quick and hearty meal.

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The Magic of Pressure Cooking

Pressure cooking has been a game-changer in my kitchen. It’s fast, it’s efficient, and it can turn simple ingredients into a mouth-watering meal in no time. One of my favorite dishes to whip up in the pressure cooker is White Bean Chicken Chili. It’s hearty, it’s healthy, and it’s packed with flavor.

Gather Your Ingredients

Before we start, let’s make sure we have everything we need. Here’s the list:

  • 1 lb boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 4 cups chicken broth
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste
  • Optional toppings: chopped fresh cilantro, diced avocado, sour cream, lime wedges

Let’s Get Cooking

Now that we have everything, let’s get to the fun part – cooking!

  1. Prep your chicken: Season your chicken breasts with salt and pepper on both sides. Set aside.

  2. Sauté the veggies: Turn your pressure cooker to the sauté setting. Add a bit of oil, then toss in your diced onion. Cook until it’s soft and translucent. Add the minced garlic and cook for another minute.

  3. Add the spices: Stir in the cumin, oregano, and chili powder. Cook for another minute to let the spices bloom.

  4. Add the rest of the ingredients: Add the chicken breasts, white beans, diced green chilies, and chicken broth to the pot. Give everything a good stir to combine.

  5. Cook: Secure the lid on your pressure cooker and set it to high pressure for 20 minutes.

  6. Release the pressure: Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.

  7. Shred the chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.

  8. Add the cheese: Stir in the shredded Monterey Jack cheese until it’s fully melted and incorporated.

  9. Serve: Ladle the chili into bowls and top with your choice of toppings. I like a bit of fresh cilantro, some diced avocado, a dollop of sour cream, and a squeeze of lime.

Crafting white bean chicken chili in a pressure cooker not only saves time but also infuses the dish with deep, complex flavors that traditionally require hours to develop. With minimal prep and cooking time, this recipe becomes a weeknight favorite, offering a comforting, nutritious meal that satisfies hunger and warms the soul. So, break out your pressure cooker and prepare for a culinary adventure that promises to deliver big on taste with little fuss.

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