Pressure Cooker White Bean Chicken Chili

This White Bean Chicken Chili, cooked in a pressure cooker, is a delightful fusion of flavor and simplicity. It’s a perfect dish for busy evenings or when you crave a comforting yet healthy meal. The recipe combines tender chicken, creamy white beans, and aromatic spices to create a nourishing and satisfying chili.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Serving Size

• Serves 6

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 2 cans (4 oz each) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 1 cup frozen corn kernels
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Shredded cheese, for serving (optional)
• Sour cream, for serving (optional)

Directions

1. Heat the olive oil in the pressure cooker on the sauté setting. Add the onion and garlic, cooking until the onion is translucent, about 3-5 minutes.
2. Add the chicken pieces to the cooker and sauté until lightly browned.
3. Stir in the white beans, chicken broth, green chilies, cumin, oregano, paprika, salt, and black pepper.
4. Secure the lid of the pressure cooker and set it to cook on high pressure for 20 minutes.
5. After cooking, let the pressure release naturally for 10 minutes, then use the quick-release method to release any remaining pressure.
6. Open the lid carefully. Stir in the corn and lime juice. Let the chili sit for 5 minutes to heat the corn through.
7. Serve hot, garnished with cilantro, and, if desired, shredded cheese and sour cream.

Nutritional Information (per serving)

Enjoy your delicious, wholesome Pressure Cooker White Bean Chicken Chili!