Description
A creamy and comforting white bean chicken chili made effortlessly in the pressure cooker. Tender shredded chicken, velvety white beans, and mild green chilies come together in a flavorful broth that is hearty, satisfying, and perfect for busy weeknights.
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 2 cans (15 ounces each) white beans, drained and rinsed
- 3 cups chicken broth
- 1 can (4 ounces) diced green chilies
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup sour cream (for serving)
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 fresh lime, cut into wedges (for serving)
Instructions
- Set the pressure cooker to sauté mode and heat for a couple of minutes. Add olive oil, then sauté the chopped onion for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken thighs, white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper. Stir gently to combine and ensure the chicken is mostly submerged.
- Secure the lid and cook on high pressure for 12 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Mash a small portion of the beans against the side of the pot to thicken the chili. Stir well and adjust seasoning if needed.
- Ladle into bowls and top with sour cream, chopped cilantro, and a squeeze of fresh lime before serving.
Notes
- For a thicker consistency, mash more beans or simmer on sauté mode for a few minutes.
- Chicken breast can be substituted for thighs, though the texture will be slightly leaner.
- This chili tastes even better the next day as the flavors deepen.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 95mg
Keywords: pressure cooker white bean chicken chili, white chicken chili, easy pressure cooker dinner, creamy chicken chili, weeknight chili recipe