Quick Pressure Cooker White Chicken Chili

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Now that fall is here, it’s the perfect time for a hot, spicy bowl of chili. My favorite chili is White Chicken Chili. I’ll often order it at restaurants, but I’ve never made it at home until now. Using the pressure cooker  you can make a quick chicken chili that tastes like it’s been simmering in the slow cooker all day, but it cooks in only 5 minutes in the pressure cooker.

I combine several recipes to create this pressure cooker white chicken chili, including my pressure cooker Chicken Tomatillo Soup recipe. It’s become one of our favorite soups. The tomatillos in the salsa verde add a nice bright, fresh flavor to the chili.

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I used precooked chicken in this recipe. I like to cook a big batch of chicken and put it in the freezer to use later. You can cook it in the pressure cooker or throw a bunch of chicken breast on the grill. Then dice or shredded the chicken and freeze it in one cup portions so it’s ready to use for quick lunches or dinners.

Of course if you would rather, you could also saute chopped chicken in the pressure cooking pot until it’s no longer pink after you’ve sauteed the onions and garlic, and then just proceed with the recipe as directed.

Quick White Chicken Chili

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced or pressed
  • 3 cups cooked, diced or shredded chicken
  • 2 cans (14 ounce) chicken broth
  • 1 jar (16 ounce) salsa verde
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 2 cans (15.5 ounce) cannellini beans or other white bean, drained and rinsed
  • 2 tablespoon cornstarch
  • 3 tablespoon cold water
  • Salt and pepper to taste

Directions:

Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.

Add chicken, chicken broth, salsa verde, green chilies, cumin, red pepper flakes and beans to the pressure cooking pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.

When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release to release any remaining pressure.

In a small bowl, dissolve cornstarch in 3 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until chili thickens. Add salt and pepper to taste.

Served topped with sour cream, diced avocado, tortilla chips, and shredded cheese.