Pressure Cooker Recipes: Mild White Bean and Chicken Chili

White Bean Chili with Chicken - Pressure Cooker Recipe

I’ve been using my electric pressure cooker almost every day. I’m trying to convert all of my husband’s favorite labor intensive recipes into pressure cooker recipes and I’m trying to cook more often to refill our freezer. The beauty of the electric pressure cooker is that all the cooking takes place inside of it so it’s a one-pot prep, cook, and clean meal and dinner is on the table in 35 minutes.

Since he’s a meat eater and I’m a vegetarian, I have to go by his taste buds when it comes to meat dishes, so most of our recipes that feature chicken, beef, or fish will be mild.  He’s more about the fresh veggies and meat than spicy hot, burn your tongue, tastes so many like.

This mild white bean and chicken chili recipe only takes about 35 minutes from start to finish in the pressure cooker. But you’re rewarded with a soup that tastes like you’ve simmered it for hours.  The chicken nearly shreds itself and is infused with the chilies and cumin by the end of the cooking time.

My son thought this was too salty. For him I’m use 5 cups of chicken stock and one cup of water or use 6 cups of no- or low-salt stock. You may want to adjust yours the same if you’re salt sensitive our you want to have more control at the table.

Pressure Cooker Recipes: Mild White Bean and Chicken Chili

Rating: 51

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 41 minutes

Yield: 6-8

Pressure Cooker Recipes: Mild White Bean and Chicken Chili

Easy and delicious and made from inexpensive dried beans.

Ingredients

  • 1-1/2 c dried white kidney beans - rinsed and soaked (see note below)
  • 2 Tbl Olive or Canola Oil
  • 1 medium onion, chopped
  • 1 cloves garlic, minced
  • 2 lbs boneless, skinless chicken breasts - cut into bite sized pieces
  • 4.5 oz of mild green chilies - drained and chopped
  • 2 tsp ground oregano
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 2 Tbl Better than Bouillon Chicken Base and 6 cups water OR 6 cups chicken stock
  • Topping
  • 1 cup cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro - torn

Instructions

Soak beans: Use overnight or fast soak method.

Overnight: place beans in container 3 sizes larger (for bean expansion) and cover with water. Let rest overnight. Rinse and pick out bad beans. Cook.

Fast soak: rinse and pick out bad beans. In a large pot, cover with water, bring to a boil. Boil 3 minutes, remove from heat, cover, and let rest for 1 hour. Rinse and cook.

In electric pressure cooker on "Brown," heat the olive oil. Add garlic and onions and cook for 1-2 minutes. Add chicken. Cook, stirring occasionally until browned.

Add the beans, chilies, and spices. Cook for 2 minutes.

Add stock (or water and Better Than Bullion), stir.

Seal the pot and set for HIGH pressure for 16 minutes.

Do the quick release method and check beans - they should be soft but not mushy. If they need more cooking, seal and return to HIGH pressure and cook for 2-3 minutes more.

Once done, thicken the stew by smashing some of the beans - use a fork, potato masher, or a stick blender - until you get the desired consistency.

Serve with a dollop of sour cream, sprinkling of cheddar cheese, and cilantro.

Pair with corn bread, tortillas, or hard rolls.

Have you tried pressure cooking? What’s holding you back?

Pressure Cooking Resources

Pressure Cooking Terms

Quick Release Method – open the value and hold until all the pressure dissipates and then open. The Natural Release Method means to open the value and let it release on its own.

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6 Comments
  1. Christy
    • Connie Ott
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