This chili is crazy good. Caution: addictive!
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon (or more to taste) from small can chopped green chili peppers (mild or hot)
- 3 celery stalks, chopped
- 1 medium yellow onion, chopped
- 2 teaspoons ground cumin
- 1 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (if you want it spicy)
- 2 teaspoons salt
- 3 (15-ounce) cans cannellini beans, rinsed and drained
- 1 pound or so boneless, skinless chicken breasts, tenders, or thighs (thighs are juicy)
- 1 cup chicken broth
1/2 of 4 oz. can chopped green chilies - 1 cup sour cream
- 1/4 cup chopped fresh cilantro
Select the sauté setting on your pressure cooker and heat the olive oil and garlic for 2 minutes, until oil gets warm.
Add chili peppers, celery, and onion, and sauté for about 5 minutes, until the vegetables are softened.
Add the cumin, oregano, coriander, cayenne, chopped chilies, and salt, and sauté for about 1 minute more, until aromatic.
Pour the drained beans over the vegetables, layer the chicken pieces on top
Pour in the broth.
Do not stir.
Secure the lid on your pressure cooker in its sealing position.
Cancel the sauté program.
Select manual setting cooking time for 15 minutes at high pressure.
Let the pressure naturally release for 10 minutes.
Remove chicken to plate and shred. Keep covered.
If you prefer thicker chili, make slurry of 1/2 teaspoon tapioca or cornstarch mixed with 2 tablespoons water or broth, and heat to thicken on saute mode.
Return chicken to pot, along with cilantro, and let rest for at least 15 minutes for flavors to develop.
Squeeze slice of lime over each serving.
If desired, serve with sliced black peppers, sour cream and cheese.
Adapted from Simply Recipes:
https://www.simplyrecipes.com/recipes/pressure_cooker_white_chicken_chili/
