Imagine coming home after a long day, greeted by the mouthwatering aroma of a comforting meal ready to be enjoyed. Look no further than the Chicken and White Bean Chili Recipe in a Pressure Cooker. This easy-to-follow recipe allows you to effortlessly create a delicious and wholesome chili in no time. With tender chicken, hearty white beans, and a blend of warm spices, this recipe is sure to become a staple in your kitchen. So grab your pressure cooker and get ready to savor all the cozy flavors of this satisfying dish.
Ingredients
Chicken Breasts
You will need chicken breasts for this recipe. Boneless, skinless chicken breasts work well in this chili as they cook quickly and are easy to shred.
White Beans
White beans are a key ingredient in this chili, providing a creamy texture and a mild flavor. You can use canned white beans or soak dried white beans overnight.
Onion
Onions add flavor and depth to the chili. Finely chop one medium-sized onion.
Garlic
Garlic adds a delicious aroma and flavor to the dish. Mince three cloves of garlic.
Bell Peppers
Bell peppers add a pop of color and a slight sweetness to the chili. Choose your favorite colors and dice them into small pieces.
Jalapeno Peppers
Jalapeno peppers add a nice kick of heat to the chili. Remove the seeds and membranes for a milder heat, or leave them in for a spicier chili. Finely chop two jalapeno peppers.
Chicken Broth
Chicken broth is used as the base for the chili, adding moisture and flavor. You will need four cups of chicken broth.
Canned Diced Tomatoes
Canned diced tomatoes add acidity and richness to the chili. Use a 14.5-ounce can of diced tomatoes.
Cumin
Cumin adds a warm and earthy flavor to the chili. Use one teaspoon of ground cumin.
Chili Powder
Chili powder brings a smoky and spicy flavor to the dish. Use two teaspoons of chili powder.
Oregano
Oregano adds a hint of herbal freshness to the chili. Use one teaspoon of dried oregano.
Salt
Salt enhances the flavors of the ingredients. Use one teaspoon of salt, or adjust to taste.
Black Pepper
Black pepper adds a subtle kick of heat. Use half a teaspoon of black pepper, or adjust to taste.
Olive Oil
Olive oil is used for sautéing the vegetables. Use two tablespoons of olive oil.
Preparation
Prep the Ingredients
Before starting the cooking process, make sure to prep all the ingredients. Chop the onion, garlic, bell peppers, and jalapeno peppers. Measure out the chicken broth, canned diced tomatoes, cumin, chili powder, oregano, salt, and black pepper.
Sauté the Vegetables
Heat the olive oil in the pressure cooker over medium heat. Add the onion, garlic, bell peppers, and jalapeno peppers to the pot. Sauté for about 5 minutes until the vegetables are softened.
Cook the Chicken
Move the sautéed vegetables to one side of the pressure cooker. Add the chicken breasts to the other side of the pot. Cook for about 2-3 minutes on each side until they are lightly browned.
Add the Remaining Ingredients
Add the white beans, canned diced tomatoes, cumin, chili powder, oregano, salt, black pepper, and chicken broth to the pressure cooker. Stir everything together to combine.
Pressure Cook the Chili
Secure the lid on the pressure cooker and set the cooking time according to the instructions of your pressure cooker. Cook for approximately 15 minutes on high pressure.
Natural Pressure Release
Once the cooking time is complete, allow the pressure to naturally release. This will take about 10-15 minutes. Do not manually release the pressure as it will affect the texture of the chicken.
Shred the Chicken
Once the pressure has naturally released, carefully open the pressure cooker lid. Use tongs to remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks.
Adjust the Seasoning
Taste the chili and adjust the seasoning if needed. Add more salt, pepper, or any other desired spices to enhance the flavor.
Serve the Chili
Serve the chicken and white bean chili hot in bowls. Garnish with your choice of toppings, such as fresh cilantro, shredded cheese, sour cream, or avocado.
Step-by-Step Instructions
Step 1: Prep the Ingredients
Chop the onion, garlic, bell peppers, and jalapeno peppers. Measure out the chicken broth, canned diced tomatoes, cumin, chili powder, oregano, salt, and black pepper.
Step 2: Sauté the Vegetables
Heat the olive oil in the pressure cooker. Add the onion, garlic, bell peppers, and jalapeno peppers. Sauté for 5 minutes until the vegetables are softened.
Step 3: Cook the Chicken
Move the sautéed vegetables to one side of the pressure cooker. Add the chicken breasts to the other side of the pot. Cook for 2-3 minutes on each side until lightly browned.
Step 4: Add the Remaining Ingredients
Add the white beans, canned diced tomatoes, cumin, chili powder, oregano, salt, black pepper, and chicken broth to the pressure cooker. Stir to combine.
Step 5: Pressure Cook the Chili
Secure the lid on the pressure cooker and set the cooking time to 15 minutes on high pressure.
Step 6: Natural Pressure Release
Allow the pressure to naturally release for 10-15 minutes.
Step 7: Shred the Chicken
Remove the chicken breasts from the pot and shred them using two forks.
Step 8: Adjust the Seasoning
Taste the chili and adjust the seasoning if needed.
Step 9: Serve the Chili
Serve the chicken and white bean chili hot in bowls. Garnish with your choice of toppings.
Additional Tips
Use Boneless, Skinless Chicken Breasts
Using boneless, skinless chicken breasts will make the cooking process quicker and easier. The chicken will also be easier to shred.
Soak the White Beans Overnight
If using dried white beans, soak them overnight before cooking. This will help soften them and reduce the cooking time.
Customize the Spiciness
Adjust the amount and type of peppers used to customize the spiciness of the chili. For a milder version, remove the seeds and membranes of the jalapeno peppers.
Garnish Options
Get creative with your garnishes for the chili. Some popular options include fresh cilantro, shredded cheese, sour cream, diced avocado, or sliced green onions.
Freezing and Reheating
This chicken and white bean chili freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. When reheating, thaw it overnight in the refrigerator and heat on the stove or in the microwave.
Equipment Needed
Pressure Cooker
A pressure cooker is essential for this recipe as it helps reduce cooking time and infuses flavors into the chili.
Cutting Board
A sturdy cutting board is needed to chop the vegetables and shred the cooked chicken.
Knife
A sharp knife is essential for cutting and chopping the ingredients.
Measuring Cups and Spoons
Accurate measurement of the ingredients is important for the success of the recipe. Use measuring cups and spoons for precise measurements.
Wooden Spoon
A wooden spoon is useful for stirring the chili while it cooks.
Tongs
Tongs are necessary for safely handling the cooked chicken and transferring it to a cutting board for shredding.
Bowls for Serving
You will need bowls to serve the chili.
Cooking Time
Total Cooking Time
The total cooking time for this recipe is approximately 30-40 minutes, including prep time and cooking time.
Pressure Cooking Time
The pressure cooking time is 15 minutes.
Natural Pressure Release Time
The natural pressure release time is about 10-15 minutes.
Servings
Number of Servings
This recipe makes approximately 6 servings.
Serving Size
One serving of this chicken and white bean chili is about 1 cup.
Nutritional Information
Calories
One serving of this chili contains approximately 300 calories.
Protein
One serving provides about 30 grams of protein.
Carbohydrates
One serving contains about 25 grams of carbohydrates.
Fat
One serving has approximately 8 grams of fat.
Fiber
One serving contains about 7 grams of fiber.
Variations
Turkey and White Bean Chili
Replace the chicken breasts with ground turkey for a leaner alternative. Follow the same cooking instructions, adjusting the cooking time as needed.
Vegetarian White Bean Chili
Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini or corn for added texture and flavor.
Smoky Chipotle White Bean Chili
Add a smoky and spicy twist to the chili by adding chipotle peppers in adobo sauce. Finely chop two chipotle peppers and add them to the chili during the cooking process.
Creamy White Bean Chicken Chili
To make the chili creamier, stir in a half cup of sour cream or Greek yogurt just before serving. This will add a tangy and creamy element to the dish.
Conclusion
In conclusion, this Chicken and White Bean Chili recipe is perfect for those who crave a comforting and flavorful meal. The combination of tender chicken, creamy white beans, and aromatic spices creates a delicious and satisfying dish. With the help of a pressure cooker, the cooking process is quick and convenient. Customize the spiciness and garnish options to suit your taste preferences. Whether you’re serving it for a cozy dinner or hosting a gathering, this chili is sure to be a crowd-pleaser. So gather your ingredients, follow the simple steps, and enjoy a bowl of hearty and flavorful chicken and white bean chili.