Description
This is a quick to make chili (only 5 minutes of pressure cooking time) that tastes like it’s been simmering all day. You can make this recipe with uncooked chicken or cooked chicken or turkey.
Ingredients
Scale
- 1 Tbsp vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced or pressed
- 3 cups (about 1 pound) of diced chicken*
- 2 cans (14.5 oz each) reduced-sodium chicken broth
- 1 jar (16 oz) salsa verde
- 1 can (4 oz) diced green chilies
- 1 tsp ground cumin
- 1/4 tsp red pepper flakes
- 2 cans (15.5 oz) cannellini beans or other white beans, drained and rinsed
- 2 Tbsp cornstarch
- 3 Tbsp cold water
- Salt and freshly ground black pepper, for seasoning
- Sour cream, diced avocado, tortilla chips, and shredded cheese, for serving
Instructions
- Select browning/saute and add the vegetable oil to the pressure cooking pot. When the oil is hot, add the onion. Saute for about 3 minutes, stirring occasionally, until the onion is tender. Add the garlic and cook for 1 minute more. Stir in the chicken, chicken broth, salsa, green chilies, cumin, red pepper flakes, and beans. Lock the lid in place. Select High Pressure and 5 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release.
- In a small bowl, whisk the cornstarch and cold water until smooth. Select Simmer/Saute and add the slurry to the pot, stirring constantly until the chili thickens. Season with salt and pepper to taste. Serve topped with sour cream, diced avocado, tortilla chips, and shredded cheese, if desired.
Notes
*You can make this recipe with cooked chicken as well. I often buy a rotisserie chicken to use in quick, easy recipes like this, or I’ll use leftover chicken from another meal. The total cook time is the same with cooked or uncooked chicken.
Recipe is from The Electric Pressure Cooker Cookbook by Barbara Schieving.
- Category: Soup
- Method: Instant Pot