This pressure cooker white chicken chili recipe is a hearty, delicious meal that will keep you warm during chilly evenings. Not only is it packed with protein from the chicken and cannellini beans, but it also includes an array of fresh vegetables and spices that will tantalize your taste buds. It’s easy to make in your pressure cooker, saving you time and effort, while still delivering a meal that’s sure to satisfy.
Photos of Pressure Cooker White Chicken Chili Recipe
Most of these ingredients should be readily available in your home or at your local supermarket. However, if you don’t typically cook with spices such as cumin, coriander, or oregano, you may need to purchase them. Cannellini beans are a type of white bean that can be found canned in most grocery stores. They add a creamy texture and rich flavor to the chili. Jalapeno peppers, often found in the fresh produce or canned goods aisle, add a spicy kick.
Ingredients for Pressure Cooker White Chicken Chili
Olive oil: Used for sautéing the vegetables and spices, it adds a subtle richness to the chili.
Garlic: Adds a robust, aromatic flavor that enhances the overall taste of the chili.
Green bell pepper: It brings a pop of color and a sweet, slightly bitter flavor.
Jalapeno peppers: They give the chili a kick of heat.
Celery: Provides a nice, crunchy texture and a fresh taste.
Yellow onion: Adds sweetness and depth of flavor.
Cumin: It provides a warm, earthy flavor and aroma.
Dried oregano: Contributes a subtle bitterness and a hint of sweetness.
Coriander: It lends a warm, spicy, slightly citrusy flavor.
Cayenne pepper: Adds an extra layer of heat.
Salt: Enhances the flavors of the other ingredients.
Cannellini beans: They add creaminess and a rich, nutty flavor.
Chicken breasts: The main source of protein, they become incredibly tender and flavorful in the chili.
Chicken broth: Creates a flavorful and savory base for the chili.
Sour cream: Gives the chili a creamy, tangy twist.
Fresh cilantro: Adds a touch of freshness and brightens up the flavors.
One reader, Kristi Ponder says:
This pressure cooker white chicken chili recipe is a game-changer! The flavors are incredible, and the chicken turns out so tender. It's a quick and easy meal that's perfect for busy weeknights. I love how versatile it is - I can easily customize it with my favorite toppings. Highly recommend!
Techniques Required for Making Pressure Cooker White Chicken Chili
How to sauté the vegetables: Heat the olive oil and garlic in the pressure cooker on the sauté setting for 2 minutes until the garlic is bubbling. Then, add the bell pepper, jalapeños, celery, and onion, and sauté for about 5 minutes until the vegetables are softened.
How to cook the chicken and beans in the pressure cooker: After adding the spices and salt, pour the beans over the sautéed vegetables, layer the chicken pieces on top, and pour in the broth. Do not stir. Secure the lid on the pressure cooker in its sealing position, cancel the sauté program, then select the manual setting and set the cooking time for 15 minutes at high pressure. The pot will take about 10 minutes to come up to pressure before the cooking program begins.
How to release the pressure: After the cooking time is complete, perform a quick pressure release by moving the pressure cooker’s lid to its vented position, or let the pressure release naturally.
How to shred the chicken: Use a pair of tongs to remove the chicken to a carving board or dish. Then, using a pair of forks, break up the chicken into shreds.
How to finish the chili: Add the shredded chicken back to the pot along with the sour cream and cilantro and stir to combine. Taste for seasoning and add more salt if needed.
How to serve the chili: Ladle the chili into bowls and serve hot, with tortillas or cornbread on the side.
How To Make Pressure Cooker White Chicken Chili
Cooked in the pressure cooker, this mouthwatering white chicken chili is creamy with a twist to the usual red spicy soup. It has peppers, spices, and beans.
Serves:
Ingredients
- 2tbspolive oil
- 4clovesgarlic,minced
- 1large green bell pepper,seeded, chopped
- 2large jalapeno peppers,seeded, chopped, leave the seeds in for more spice
- 3celery stalks,chopped
- 1medium yellow onion,chopped
- 2tspcumin,ground
- 2tspdried oregano
- 1tspcoriander,ground
- ¼tspcayenne pepper,optional
- 2tspsalt
- 15ozcannellini beans,(2 cans) or 3 cups homemade beans, rinsed, drained
- 1½lbschicken breasts,boneless, skinless, tenders or thighs
- 1cupchicken broth
- 1cupsour cream
- ½cupfresh cilantro,chopped
Instructions
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Select the Ssauté setting on your pressure cooker and heat the olive oil and garlic for 2 minutes, until the garlic is bubbling.
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Add the bell pepper, jalapeños, celery, and onion, and sauté for about 5 minutes, until the vegetables are softened.
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Add the cumin, oregano, coriander, cayenne, and salt and sauté for about 1 minute more, until aromatic.
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Pour the beans over the vegetables, layer the chicken pieces on top, and pour in the broth. Do not stir.
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Secure the lid on the pressure cooker in its sealing position.
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Cancel the sauté program, then select the manual setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
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Perform a quick pressure release by moving the pressure cooker’s lid to its vented position, or let the pressure release naturally.
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At this point, the chili can be kept on the pressure cooker’s Keep Warm setting for up to 10 hours, then continue with the recipe when you’re ready to serve.
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When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish.
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Using a pair of forks, break up the chicken into shreds.
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Add the shredded chicken back to the pot along with the sour cream and cilantro and stir to combine.
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Taste for seasoning and add more salt, if needed.
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Ladle the chili into bowls.
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Serve hot, with tortillas or cornbread on the side.
Recipe Notes
- This recipe can also be cooked using leftover shredded or diced cooked chicken or turkey. Reduce the cooking time to 5 minutes at high pressure.
- For a thicker chili: After the chili is cooked, stir in 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Use the pressure cooker’s Sauté setting to simmer the chili for 1 to 2 minutes until it thickens.
- For a dairy-free chili, leave out the sour cream.
- For stovetop pressure cookers, sauté the vegetables, herbs, and spices as directed, over medium heat. Cook the chili for 8 minutes at High Pressure, perform a quick or natural pressure release, then continue with the recipe as written, shredding the chicken and adding it back to the pot with the sour cream and cilantro.
Nutrition
- Calories: 584.84kcal
- Fat: 24.01g
- Saturated Fat: 8.39g
- Trans Fat: 0.12g
- Monounsaturated Fat: 10.00g
- Polyunsaturated Fat: 3.45g
- Carbohydrates: 50.64g
- Fiber: 12.47g
- Sugar: 5.24g
- Protein: 42.99g
- Cholesterol: 93.71mg
- Sodium: 798.45mg
- Calcium: 260.61mg
- Potassium: 1795.94mg
- Iron: 9.30mg
- Vitamin A: 114.34µg
- Vitamin C: 32.46mg
Helpful Technique for Preparing Pressure Cooker White Chicken Chili
When shredding the chicken, it's best to do it while it's still warm. The meat will be more tender and easier to pull apart. Also, using two forks, hold the chicken with one fork and use the other to pull shreds off. This will give you nice, even shreds that will absorb the flavors of the chili well.
Time-Saving Tips for Preparing This Recipe
Prep ahead: Chop and measure all the ingredients in advance to streamline the cooking process.
Use pre-cooked chicken: Save time by using pre-cooked rotisserie chicken or leftover grilled chicken.
Quick release: Opt for a quick pressure release to speed up the cooking process.
High pressure: Cooking at high pressure reduces the overall cooking time, ensuring a quicker meal preparation.
One-pot meal: Utilize the pressure cooker to cook the entire dish in one pot, minimizing cleanup time.
Canned beans: Use canned beans instead of dried beans to eliminate the need for soaking and long cooking times.
Frozen veggies: Consider using frozen vegetables to skip the prep work and reduce cooking time.
Simultaneous prep: While the pressure cooker is in use, utilize the time to prepare side dishes or garnishes for the chili.
Substitute Ingredients For Pressure Cooker White Chicken Chili Recipe
olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable substitute for olive oil in this recipe.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor without the need for mincing or chopping.
green bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and a slightly earthy flavor, making them a good substitute for green bell peppers in this recipe.
jalapeno peppers - Substitute with serrano peppers: Serrano peppers have a similar level of heat and flavor profile to jalapenos, making them a suitable substitute in this recipe.
celery stalks - Substitute with fennel: Fennel has a crunchy texture and a mild, slightly sweet flavor that can replace the crunch and freshness that celery provides in the recipe.
yellow onion - Substitute with white onion: White onions have a similar flavor profile to yellow onions and can be used as a substitute in this recipe.
cumin - Substitute with chili powder: Chili powder contains cumin along with other spices, so it can be used as a substitute to provide a similar flavor profile in the dish.
dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile to oregano and can be used as a substitute in this recipe.
coriander - Substitute with ground cumin: Ground cumin can be used as a substitute for coriander, as it provides a warm, earthy flavor that complements the other spices in the recipe.
cayenne pepper - Substitute with paprika: Paprika can be used as a substitute for cayenne pepper to add a mild heat and a rich color to the dish.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a similar level of salinity to the dish.
cannellini beans - Substitute with great northern beans: Great northern beans have a similar creamy texture and mild flavor to cannellini beans, making them a suitable substitute in this recipe.
chicken breasts - Substitute with turkey breasts: Turkey breasts can be used as a lean and flavorful substitute for chicken breasts in this recipe.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth to provide a flavorful base for the chili.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to sour cream, providing a creamy and tangy element to the dish.
fresh cilantro - Substitute with fresh parsley: Fresh parsley can be used as a substitute for cilantro to provide a similar fresh, herbaceous flavor to the dish.
Presentation Tips for White Chicken Chili
Elevate the plating: When presenting the pressure cooker white chicken chili, focus on creating a visually appealing arrangement. Use a wide-rimmed bowl to showcase the vibrant colors and textures of the dish.
Garnish with fresh cilantro: Sprinkle the top of the chili with freshly chopped cilantro to add a pop of color and a burst of fresh flavor.
Add a dollop of sour cream: Place a small, carefully positioned dollop of sour cream on top of the chili to provide a creamy and luxurious finish to the dish.
Serve with artisanal tortilla chips: Accompany the chili with carefully arranged, house-made tortilla chips for a delightful crunch and an elegant touch.
Incorporate edible flowers: Consider adding a few delicate, edible flowers as a sophisticated and unexpected garnish to elevate the overall presentation.
Use a drizzle of olive oil: Just before serving, drizzle a small amount of high-quality olive oil over the chili to enhance the flavors and add a glossy finish.
Consider the placement of the chicken: When adding the shredded chicken back to the pot, arrange it thoughtfully to ensure an even distribution throughout the dish, creating a visually appealing presentation.
Select the right serving utensils: Choose elegant, high-quality serving utensils that complement the presentation of the dish and add a touch of sophistication to the overall dining experience.
Essential Tools for Making Pressure Cooker Chili
- Pressure cooker: A kitchen appliance used to cook food quickly using steam pressure.
- Sauté pan: A wide, flat-bottomed pan used for sautéing, searing, and frying ingredients.
- Tongs: A kitchen utensil with two arms and a pivot near the handle, used for gripping and lifting food.
- Carving board: A sturdy board used for carving and slicing cooked meats and poultry.
- Forks: Utensils with two or more prongs used for picking up and eating food.
- Ladle: A long-handled spoon with a deep bowl for serving soups, stews, and sauces.
- Mixing bowl: A bowl used for mixing ingredients and preparing various dishes.
- Food processor: A kitchen appliance used for chopping, slicing, and pureeing ingredients.
- Serving bowls: Bowls used for serving and presenting dishes to be enjoyed by diners.
- Cutting board: A durable board used for cutting and preparing food items.
- Whisk: A utensil with a handle and wire loops, used for beating, whipping, and stirring ingredients.
- Measuring cups and spoons: Tools used for accurately measuring ingredients in cooking and baking.
- Spatula: A flat, flexible utensil used for lifting, flipping, and spreading food items.
- Soup ladle: A large, deep ladle used specifically for serving soups and stews.
- Serving platter: A large, flat dish used for serving and presenting main courses and appetizers.
Storage and Freezing Instructions for White Chicken Chili
- Allow the chili to cool completely before storing or freezing.
- For storing in the refrigerator, transfer the cooled chili to an airtight container and keep it refrigerated for up to 4 days.
- When ready to reheat, transfer the desired portion to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of chicken broth or water to thin out the consistency.
- For freezing, transfer the cooled chili to freezer-safe containers or resealable bags, leaving about an inch of space at the top for expansion.
- Label the containers or bags with the date and contents, then place them in the freezer for up to 3 months.
- To thaw, transfer the frozen chili to the refrigerator and allow it to thaw overnight.
- Reheat the thawed chili in a saucepan over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of chicken broth or water to thin out the consistency.
- If you plan to freeze the chili, consider leaving out the sour cream and cilantro until you reheat it. This will help maintain the texture and flavor of these ingredients.
- Alternatively, you can freeze individual portions of the chili in smaller containers or bags for quick and easy meals later on.
How To Reheat Leftover White Chicken Chili
Reheat the chili in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the chili is evenly warmed throughout.
If the chili has thickened up in the refrigerator, add a splash of chicken broth or water to help loosen it up while reheating.
For a quick and easy option, reheat individual portions of the chili in the microwave. Place the desired amount in a microwave-safe bowl, cover it with a damp paper towel to prevent splatters, and heat in 30-second intervals, stirring between each interval, until heated through.
If you have stored the shredded chicken separately from the chili base, reheat the base first, then add the chicken and heat for an additional minute or two until the chicken is warmed through. This helps prevent the chicken from becoming overcooked and dry.
For a crispy twist, reheat the chili in a cast-iron skillet or oven-safe dish in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through and slightly bubbly around the edges.
If you have a small amount of leftover chili, consider using it as a topping for nachos, baked potatoes, or hot dogs for a quick and tasty meal.
When reheating, always ensure that the chili reaches an internal temperature of at least 165°F (74°C) to ensure food safety.
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To freeze, allow the chili to cool completely before transferring it to a freezer-safe container or resealable bag, leaving some room for expansion.
Interesting Fact About White Chicken Chili
White Chicken Chili is a popular dish in the southwestern United States and is often made with white beans, chicken, and a variety of spices. It's a comforting and flavorful meal that's perfect for a cozy night in.
Is Making White Chicken Chili at Home Cost-Effective?
The cost-effectiveness of this pressure cooker white chicken chili recipe is quite high. The ingredients, such as chicken breasts, cannellini beans, and vegetables, are generally affordable and readily available. The recipe yields a substantial amount, making it suitable for a family meal. The approximate cost for a household of four people is around $20, making it a budget-friendly option. The overall verdict for this recipe is 9/10, considering its affordability, ease of preparation, and delicious flavor profile.
Is This Chili Recipe Healthy or Not?
This pressure cooker white chicken chili recipe is a healthier option compared to traditional chili recipes. The use of lean chicken breast, vegetables like bell peppers, jalapeños, celery, and onion, and fiber-rich cannellini beans contributes to a nutritious meal. The recipe also incorporates healthy fats from olive oil and sour cream in moderation.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Reduce the amount of salt to lower the sodium content
- Use low-fat or non-fat sour cream to decrease the saturated fat content
- Include additional vegetables, such as carrots or zucchini, to increase the fiber and nutrient density
- Opt for low-sodium chicken broth to further reduce the sodium levels
- Serve with whole-grain tortillas or cornbread to add more complex carbohydrates and fiber
To make this recipe even more nutritious, consider the following suggestions:
- Add a can of diced tomatoes for an extra dose of lycopene and vitamin C
- Incorporate a handful of baby spinach or kale during the last few minutes of cooking for added vitamins and minerals
- Garnish with diced avocado for a boost of healthy monounsaturated fats
- Swap half of the sour cream with plain Greek yogurt for a protein boost and a reduction in fat
- Experiment with different types of beans, such as black beans or kidney beans, to vary the texture and flavor profile
Editor's Opinion on This White Chicken Chili Recipe
The pressure cooker white chicken chili recipe is a delightful blend of flavors and textures. The combination of aromatic spices, tender chicken, and creamy sour cream creates a rich and satisfying dish. The use of a pressure cooker ensures that the flavors are deeply infused, and the chicken is perfectly cooked. The addition of fresh cilantro adds a burst of freshness to the dish. This recipe is a wonderful option for a comforting and hearty meal, and it can easily be customized with your favorite toppings and accompaniments.
Enhance Your Pressure Cooker White Chicken Chili Recipe with These Unique Side Dishes:
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Why trust this Pressure Cooker White Chicken Chili Recipe:
This recipe offers a perfect balance of flavors and textures, ensuring a delightful dining experience. The combination of cannellini beans, chicken breasts, and a blend of aromatic spices creates a hearty and satisfying dish. The use of sour cream adds a creamy richness, while the addition of fresh cilantro provides a burst of freshness. The step-by-step instructions and use of a pressure cooker guarantee a convenient and efficient cooking process. Trust in the quality and expertise of this recipe to deliver a delicious and comforting white chicken chili that will surely impress your taste buds.
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