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Pressure-cooker White Bean Chicken Chili

Pressure-cooker White Bean Chicken Chili

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Pressure Cooking
  • Cuisine: Southwestern-Inspired
  • Diet: Low Fat

Description

This Pressure-cooker White Bean Chicken Chili is creamy, hearty, and packed with tender chicken, soft white beans, and warm Southwestern spices. Finished with fresh avocado, cilantro, and a squeeze of lime, it is a comforting yet bright meal perfect for busy weeknights.

Ingredients

Units Scale
  • 600 grams boneless skinless chicken thighs
  • 2 cans white beans, about 800 grams drained
  • 750 milliliters chicken broth
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 mild green chilies, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 large avocado, sliced for topping
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges for serving

Instructions

  1. Turn the pressure cooker to sauté mode and add the olive oil.
  2. Add the chopped yellow onion and cook until softened, then stir in the minced garlic and cook for 1 minute.
  3. Add the boneless skinless chicken thighs, drained white beans, chopped green chilies, ground cumin, dried oregano, fine sea salt, and black pepper.
  4. Pour in the chicken broth and stir gently to combine.
  5. Secure the lid and cook on high pressure for 15 minutes.
  6. Allow natural pressure release for 10 minutes, then carefully release any remaining pressure.
  7. Remove the chicken, shred it with two forks, and return it to the pot.
  8. Lightly mash some of the beans with a spoon to thicken the chili if desired.
  9. Serve hot topped with sliced avocado, fresh cilantro, and a squeeze of lime.

Notes

  • Sautéing the onion and garlic first builds deeper flavor.
  • Do not quick release immediately, allow a short natural release to keep the chicken tender.
  • Mash a portion of the beans for a thicker consistency.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

  • Serving Size: 1 serving
  • Calories: 410
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 9g
  • Protein: 35g
  • Cholesterol: 95mg

Find it online: https://cooktune.com/pressure-cooker-white-bean-chicken-chili/