Chicken Chili
Switch out ground beef for a leaner, environmentally favorable option for rainy days, sports games, potluck dinners, and more!
TIP:Skip the cheese to make this dairy free.
Prepared with
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 4 garlic cloves
- 2 pounds boneless chicken breast, cut in half crosswise
- 4 cups chicken broth
- 1 green bell pepper, seeded and chopped
- 2 jalapeños, seeded and chopped
- 1 1/2 tablespoons ground cumin
- 1 tablespoon coriander
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 (15.5 oz) cans cannellini beans, rinsed and drained
For Garnish (Optional)
- Shredded Monterey jack cheese
- Chopped cilantro
- Lime wedge
Instructions
Step 1
Select SEAR/SAUTE and set to HI. Select START/STOP to begin. Let preheat for 5 minutes.
Step 2
Add the oil and onions and cook, stirring occasionally, for three minutes. Add the garlic and cook for two minutes.
Step 3
Add the chicken breast, chicken broth, green bell pepper, jalapeño, cumin, coriander, oregano, salt, and black pepper. Assemble pressure cooker lid, make sure the pressure release valve is in the SEAL position.
Step 4
Select PRESSURE and set to HI. Set time to 15 minutes. Select START/STOP to begin.
Step 5
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
Remove the chicken from the soup and shred using two forks. Set aside.
Step 7
Add the cannellini beans. Select SEAR/SAUTE and set to MED. Select START/STOP to begin. Cook until heated through, about five minutes.
Step 8
Add shredded chicken back to the pot. Serve, garnished with the cheese, cilantro, and lime wedge (if using)