Pressure Cooker White Bean Chicken Chili
2023-02-17- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner, Easy
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Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
159.5 -
Carbohydrates
27.2 g -
Cholesterol
4.5 mg -
Fat
1.0 g -
Fiber
8.6 g -
Protein
11.8 g -
Saturated Fat
0.2 g -
Serving Size
1 -
Sodium
505.9 mg -
Sugar
0.4 g -
Trans Fat
0.1 g -
Unsaturated Fat
0.3 g -
Potassium
539.1 mg
Pressure cooker white bean chicken chili. This super-simple, protein-packed white bean chicken chili is made in a pressure cooker for quick and easy prep. With fresh herbs and a kick of heat, it’s perfect for tailgating or family dinners!
What is a White Bean Chicken Chili?
This white bean chicken chili recipe is a quick and easy recipe that is perfect for a busy weeknight dinner. It’s cooked in a pressure cooker to make it even faster and easier.
This white bean chicken chili recipe is an easy-to-make, healthy, gluten-free, and vegan dish that will leave you feeling satisfied.
How to Choose the Perfect Beans for Your Recipe – The All-Important Step in Cooking Any Bean Recipe
Beans are a staple in any well-rounded cooking repertoire. They offer a wide range of textures, flavors, and colors that make them an essential ingredient for any meal.
The all-important step in cooking with beans is choosing the perfect beans for your recipe. There are some general guidelines to follow when picking out different types of beans:
– Dried beans take longer to cook than canned beans because they need more time to absorb liquid and soften.
– When buying dried beans, look for ones that are whole or split and not too wrinkled or shriveled.
– When buying canned beans, choose ones that have been stored in their liquid rather than water or broth because they will be less likely to break down during cooking.
Pressure Cooker White Bean Chicken Chili
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Ingredients
- 1 pound (480 g) package dried large cannellini beans,soaked,drained and rinsed under cold water
- 6 cups (1.5L) chicken broth
- 2 cloves garlic, peeled and minced
- 2 medium white onions, peeled and chopped
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 1/4 teaspoon cayenne pepper
- fresh cilantro, chopped
- 4 cups cooked chicken breasts, cubed
- 3 cups (750 g) coarsely grated Monterey Jack cheese
- 1 (14 1/2–ounce) can fire roasted diced tomatoes
Method
Step 1
In a pressure cooker, combine cannellini beans, chicken broth, garlic, and half of the onions. Bring to a boil.
Step 2
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 13 minutes.
Step 3
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Step 4
In a large nonstick skillet, heat olive oil over medium-high heat. Add remaining onion and cook, stirring, until soft and lightly golden. Add to cooked beans in a pressure cooker. Stir in tomatoes cumin, oregano, cayenne pepper, cubed chicken, and cilantro.
Step 5
Close the cooker and lock the lid. Set the machine to cook at pressure. Set the timer to cook for 5 minutes.
Step 6
Using the natural Release method, bring pressure to normal. Unlock and open the lid. Set aside for 10 minutes. Taste and adjust seasoning.
Step 7
Top with grated Monterey jack cheese and serve.