Pressure Cooker White Chicken Chili

This recipe for white chicken chili is our favorite by far. Besides tasty, it is so fast and easy and tastes like it's been simmering on the stove for hours.

Pressure Cooker White Chicken Chili

Yield:  4 generous servings

Approximate Total Time:  1 hour

Electric Pressure Cooker Size:  6 quarts

1 pound boneless, skinless chicken breasts (about 3 medium or 2 large), cut into bite-sized cubes

2 (15.5 oz.) cans great northern beans, drained and rinsed

1 1/2 cups chicken broth

1 cup chopped onion (about 1 medium)

2 (4 oz.) cans mild or hot diced green chilies

2 medium garlic cloves, peeled and minced or 1 tsp. jarred minced garlic

2 tsp. dried oregano

2 tsp. ground cumin

1/4 cup heavy cream or half and half

2 tbsp. yellow cornmeal

Salt to taste

Shredded Monterey Jack, Colby, or white Cheddar cheese (about 1/4 cup per serving)

Sour cream (optional)

Mix the chicken, beans, broth, onion, chilies, garlic, oregano, and cumin in the pot.  Lock pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual) and cook for 7 minutes on High pressure.

After the 7 minutes have passed, open the steam vent to release pressure (Quick Release).  Carefully remove lid. Select SAUTE and bring chili to a simmer. Stir in the cream and cornmeal.  Cook, stirring constantly, until the chili thickens somewhat, about 3 minutes. Select CANCEL, and then select KEEP WARM.  Salt to taste and serve with shredded cheese and sour cream if desired.

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*Recipe posted with permission from author Bruce Weinstein.

Recipe from Weinstein, Bruce and Mark Scarbrough.  The Instant Pot Bible. New York, New York: Little, Brown and Company, 2018:  p. 126