Pressure Cooker White Chicken Chili
Just when you thought winter
was over.... good 'ole Kansas socks it to you. We have run the spectrum
on weather in the past week. 70 degrees and sunny, pouring down rain,
hail and yesterday morning I woke up to it... snowing. Ugh! Come on
Kansas, get it together. Tomorrow is April 1st. Let's bring on
spring.
Regardless, in the spirt of the
chilly weather outside, I present to you, a lovely pressure cooker white
chicken chili sure to warm your belly. Even in the spring time.
Enjoy!
-MamaFin
Ingredients:
1 T Cayenne Olive Oil (you can use plain Olive Oil)
1 T Olive Oil
4 cloves garlic, diced
1 green pepper, seeded and diced
2 jalapenos, seeded and minced
4 stalks Celery, diced
1 medium yellow onion, diced
2 t dried cumin
2 t dried oregano
1 t dried coriander
2 small jars chopped green chilis
¼ t cayenne pepper
2 t salt
2 cans white chili beans, rinsed and drained
1 ½ - 2 lbs boneless chicken breasts, cut in half (2 large
chunks)
3 cups chicken broth, divided
1 t pepper
Cilantro (for garnish)
Queso Fresca (for garnish), crumbled
Directions:
Make sure insert is in pressure cooker. Set Pressure
cooker to Saute and add oils to insert. Note, if you are only using Olive
Oil use 2 tablespoons, total. Add onion, green pepper, celery and
jalapenos to pot and saute until peppers are soft and onion is translucent.
Add garlic and saute for 1 minute more. Add cumin,
oregano and coriander to veggies and stir well.
Add 2 cups of chicken broth and deglaze pot, scraping fond off
of the bottom. Add Chicken breasts to pot. Lock lid in
place and set at high pressure for 9 minutes. When cook time is
complete, naturally release for 5 minutes. Release any remaining
pressure, then open lid.
Remove chicken, and shred.
Place shredded chicken back into the pot and stir in beans with
one additional cup of broth. Heat until beans are warmed through.
Top with fresh cilantro and queso fresca and enjoy.
Printable Recipe:
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