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TEST KITCHEN APPROVED

Pressure-Cooker White Bean Chicken Chili

Name: Pressure-Cooker White Bean Chicken Chili
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings (1-1/2 qt.)
Cuisine: North America, Mexican
Ingredients: 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil, divided; 1 medium onion, chopped; 1 jalapeno pepper, seeded and chopped; 4 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided; 2-1/2 cups chicken broth, divided; 1-1/2 cups shredded cheddar cheese; Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 25 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Kristine Bowles, Rio Rancho, New Mexico

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles, Albuquerque, New Mexico

Test Kitchen tips

Reserve the drained bean liquid—it's a perfect thinner for chili and won't water down the dish.

You can serve the chili with sour cream and crunchy tortilla strips, too.

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Pressure-Cooker White Bean Chicken Chili

6 Reviews Add your review

Yield:6 servings (1-1/2 qt.)

Prep:25 min

Cook:20 min

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Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro

Text Ingredients

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Directions

1
Toss chicken with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken.

2
Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. Return chicken to pressure cooker.
3
In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture.
4
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.