Why I Love This Recipe
This Pressure Cooker Chicken Chili is a comforting, flavorful dish that combines spicy and savory ingredients with creamy goodness. The chicken is incredibly tender, easily shreddable, and perfectly infused with all the spices and vegetables. The sour cream and cilantro bring a creamy, fresh balance to the dish. What I love most about this recipe is its simplicity and quick cook time. In just 55 minutes, you can have a hearty meal that’s packed with protein, fiber, and vibrant flavors. It’s an ideal choice for family dinners, meal prep, or a cozy night in!
Pressure Cooker Chicken Chili
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 to 6 servings
This Pressure Cooker Chicken Chili combines tender chicken, creamy beans, and a flavorful spice blend to create a delicious and comforting dish. It’s quick to make in the pressure cooker, and the addition of sour cream and cilantro makes it extra creamy and fresh.
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large green bell pepper, seeded and chopped
- 2 jalapeño peppers, seeded and chopped (leave the seeds in if you like it spicy)
- 3 ribs celery, chopped
- 1 medium yellow onion, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, optional
- 2 teaspoons salt
- 2 (15-ounce) cans cannellini beans, rinsed and drained (or 3 cups homemade beans)
- 1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs
- 1 cup chicken broth
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
Method
Step 1: Sauté the Garlic and Vegetables
- Set your pressure cooker to the sauté setting.
- Heat olive oil in the pot, then add the minced garlic. Sauté for about 2 minutes, until the garlic becomes fragrant and begins to bubble.
- Add the bell pepper, jalapeños, celery, and onion. Sauté for about 5 minutes, until the vegetables soften.
Step 2: Add the Spices, Beans, and Chicken
- Stir in the ground cumin, dried oregano, ground coriander, cayenne pepper (optional), and salt. Sauté for another minute until the spices become aromatic.
- Add the cannellini beans on top of the vegetables. Layer the chicken pieces on top of the beans, then pour in the chicken broth. Do not stir—let the ingredients layer naturally.
Step 3: Pressure Cook the Chicken
- Secure the lid of your pressure cooker, making sure it’s in the sealing position.
- Cancel the sauté program, then select the manual setting (or pressure cook setting if your cooker has one) and set the timer for 15 minutes on high pressure. The pot will take about 10 minutes to come up to pressure before the cooking cycle begins.
Step 4: Release the Pressure
- Once the cooking cycle is complete, perform a quick pressure release by carefully turning the lid to the vented position. Alternatively, you can let the pressure release naturally for a slower cooling effect.
- If you’re not ready to serve immediately, you can keep the chili on the Keep Warm setting for up to 10 hours until you’re ready to finish the recipe.
Step 5: Shred and Season the Chicken
- Once the pressure has fully released, open the pot and use tongs to remove the chicken from the pot.
- Shred the chicken with two forks until it’s finely shredded.
- Return the shredded chicken to the pot, then add sour cream and chopped cilantro. Stir to combine. Taste the chili and adjust the salt to your liking.
Step 6: Serve the Chili
- Ladle the chili into bowls.
- Serve with warm tortillas, cornbread, or rice on the side for a complete meal. Enjoy the delicious, creamy chicken chili!
Notes
- Spicy Level: If you prefer a milder chili, make sure to remove the seeds from the jalapeño peppers. If you love a spicy kick, leave the seeds in!
- Chicken Options: This recipe works well with chicken breasts, chicken tenders, or chicken thighs. If using chicken thighs, you may need to cook for an extra minute or two to ensure they are fully cooked.
- Homemade Beans: If you prefer to use homemade beans, 3 cups of cooked cannellini beans can be substituted for the canned version.
- Broth Substitution: You can substitute chicken broth with vegetable broth for a lighter, vegetarian version of this dish.
- Vegan Option: For a vegan version, substitute the chicken with tofu or plant-based protein and replace the sour cream with vegan sour cream.
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This chili freezes well! Let it cool completely, then transfer to a freezer-safe container for up to 3 months.
- Reheating: Reheat on the stovetop or in the microwave until warmed through. For stovetop reheating, add a little extra broth if the chili has thickened too much.
Pro Tips
- Perfect Shredded Chicken: For the perfect shredded chicken, make sure to remove the chicken immediately after pressure cooking. If it cools too much before shredding, it can become tough.
- Add More Vegetables: Feel free to add more vegetables like carrots or zucchini to increase the nutrition and flavor of the chili.
- Customize the Spice Level: Adjust the cayenne pepper and jalapeños to suit your spice preference. Adding more jalapeños will increase the heat, while omitting them will make the chili milder.
Frequently Asked Questions (FAQs)
1. Can I use other beans in this recipe?
Yes! While cannellini beans are used here, you can substitute with kidney beans, pinto beans, or black beans for a different flavor profile.
2. Can I make this recipe without a pressure cooker?
Yes, if you don’t have a pressure cooker, you can make this on the stovetop. Simply sauté the ingredients as directed, then add the chicken and broth. Simmer over low heat for about 30 minutes until the chicken is fully cooked. Shred the chicken and continue with the recipe.
3. Can I add more protein?
Absolutely! Feel free to add chopped sausage or ground turkey for an extra protein boost. Adjust the seasoning as needed.
4. Can I make this recipe in advance?
Yes! This chili can be made in advance and stored in the fridge for up to 4 days. The flavors actually improve after a day or two. Just be sure to reheat thoroughly before serving.
Why This Recipe Works
This Pressure Cooker Chicken Chili is quick and easy, making it perfect for a busy weeknight dinner or a hearty meal prep option. The chicken cooks to fall-apart tenderness while infusing the dish with rich flavors from the spices and vegetables. The combination of creamy beans, sour cream, and cilantro gives it a luxurious texture and taste. Plus, it’s versatile—whether you love it spicy or mild, this recipe is easy to customize
Nutrition Facts (per serving)
519 CALORIES 28g FAT 30g CARBS 38g PROTEIN
