white bean chicken chili

How to Make White Bean Chicken Chili in a Pressure Cooker

This easy white bean chicken chili recipe is one of my favorite weekly meals. Not only is it perfect for a quick, delicious dinner, it’s also a great option for leftover lunches.

Rachel and I have even been known to pack some chili in a heat sealed container, and take it for a snack when skiing.

The Cooking Tools You’ll Need

For this recipe you’ll mainly just need a pressure cooker. Not a fancy one. This one on Amazon will do, and is similar to the one I use.

You could do the chili without a pressure cooker too. But you’ll have to improvise a little bit. You could probably use a crock pot and just let it slow simmer and end up with a similar meal.

However, I think the pressure cooker is the best method because it’s quick, and the chicken easily shreds apart at the end, which makes it awesome.

Okay, with no further ado, here are the ingredients you’ll need on your shopping list.

Ingredient List

  • 2 tbsp avocado oil
  • 1 green bell pepper
  • 1 large yellow onion
  • 2 jalapenos
  • 1 Anaheim pepper
  • 4 Cloves of garlic
  • 2 15 oz cans of great northern white beans
  • 1 15 oz can of kidney beans
  • 4 cups of vegetable broth (I use bouillon)
  • 2 tbsp cumin
  • 2 tsp coriander
  • 1 tbsp chipotle powder
  • 2 tsp of smoked paprika
  • 2 large boneless, skinless chicken breast
  • 2 limes
  • 1 carrot
  • 1/2 cup of cilantro
  • 1 cup of frozen corn

Optional Ingredient Additions

The following aren’t necessary, but they are a tasty pair for the chili.

  • Monterrey Jack cheese
  • Tortilla chips
Peppers for chicken chili
Onion, jalapenos, an Anaheim pepper, and green bell pepper.

Cooking Directions

  1. Dice the following and then saute at the bottom of the pressure cooker with about 2 tbsp of avocado oil, until soft (about 4-5 mins).
    • 1 green bell peppers
    • 1 large yellow onion
    • 2 jalapenos (or more based on your need for heat
    • 1 Anaheim pepper
  2. Dice or mince 4 cloves of garlic and add to cooker.
  3. Blend one 15 oz can of great northern white beans (drained and rinsed) with 1 cup of vegetable broth (low sodium preferred) in a food processor
  4. Add 1 tbsp cumin, 2 tsp coriander, 1 tbsp of chipotle powder, and 2 tsp of smoked paprika to saute. Stir in seasoning.
  5. Add 2 large skinless chicken breast.
  6. Add the pureed white beans and broth to the pot.
  7. Add 3 cups of vegetable broth to the pot.
  8. Turn the heat to high, shut the pressure cooker lid.
  9. When the pressure cooker comes to pressure, set a timer and cook at pressure for approximately 30 mins.
  10. After depressurizing the cooker (run under cold water to expedite the process) the chicken should easily shred apart with a fork. Break it apart.
  11. Add the juice of 1 1/2 lime, 1/2 cup of cilantro, 1 cup of frozen corn, two chopped carrots, 1 can of white beans, and one can of kidney beans to the pot and bring to a simmer.
  12. Cook until the carrots are tender.
  13. You’re done. Serve with lime wedges, and if you want some extra fat and carbs, add some pepper jack cheese and service with tortilla chips.

I hope you found this easy, and delicious. Question? Comments on the recipe? Let me know below.

Also, if you want a slight variation of this recipe, check out this recipe.

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