A Super Fast And Zesty Chicken and White Bean Chili
Yes, I know, another chili recipe. But even here in SoCal the weather has been cooler, or as I call it, Chili Weather, although I’m sure many of your who reside in other places would make sport of me for calling 69 degrees “cool”.
I came really close to not posting this. I made this chili a few times and thought it would be a good one to post, but in looking around on the interwebs, I noticed that pretty much everybody, and I mean everybody, has a recipe for White Bean and Chicken Chile. Rachel – Check. Emeril – Check. Pioneer ladies, ladies and their sons, shoeless contessas, paleo people, everybody. What can I do with these ingredients that hasn’t already been done, I thought to myself (which is my favorite way)? Well, after making this recipe several times and doing some tweaking, it has become one of my quickest recipes to prepare, yet is still quite tasty. In fact, if you use boneless skinless chicken tenders as I did, you don’t even have to cut up the chicken.
Put the pressure cooker pot over medium heat, or put your electric PC on “brown” or “saute” set to medium.
In a couple tablespoons of oil of your choice, brown the chicken a bit. I bought skinless boneless chicken tenders (sure, I grabbed them by accident, but they worked perfectly for this recipe). You can use 1-1/2 pounds of boneless skinless breasts and just cut them into couple-inch strips.
Remove the chicken to a plate and put the chopped onions in the pot. Sauté for a few minutes until they start to soften. Add the garlic and cook for another minute or two.
Add 2 teaspoons oregano, 1 tablespoon cumin and 1 tablespoon chili powder and stir into the onion mixture. Cook for another minute.
Now pour in just a splash of the chicken stock to deglaze, scraping any stuck chicken bits off the bottom.
Pour in the Salsa Verde. Make sure to use 16 ounces. I tried it with a 12-ounce jar and it just didn’t have enough flavor. If you can only find 12 ounce jars, buy 2. With the extra 8 ounces you can serve on the side with tortilla chips. And while you’re selecting your salsa, make sure it is made with tomatillos, not just green tomatoes. I think the tomatillos are what gives it a unique flavor, and I wouldn’t want to deprive you of that now, would I? No, I would not.
Add in 2 cans of drained and rinsed white beans. I have tried it with both Great Northern beans and with Cannelini Beans, and I prefer the Great Northern, but I will leave it to your discretion.
Now is the time to pour in the rest of the chicken stock.
Add a little salt and pepper and toss in the bay leaves.
Cover the pressure cooker and set to high pressure.
When pressure is reached, set timer for 8 minutes.
When time is up, do a quick release then remove the lid.
Put the pressure cooker pot over medium heat.
Make a slurry with 2 tablespoons of the Masa and about 1/4 cup water, and stir it into the chili. Note: If you like more of a soup consistency you can skip this step, but I like it thicker. Plus I think the masa adds a little flavor. If you cannot find masa, or don’t want to buy it just to use a couple tablespoons for this, you can substitute fine grind cornmeal. Or you can try the Alton Brown method for thickening chili. I haven’t tried it myself, but in one of his recipes for pressure cooker chili, he substitutes crushed tortilla chips for the masa. And since tortilla chips are basically masa harina in chip form, it makes sense. It is also something that you may already have on hand. So, I say go for it, and let me know how it works!
Simmer for another 3-4 minutes until thickened, then remove from heat. Adjust salt and pepper to your liking.
Add a squeeze of lime to each bowl.
You can serve it over rice, or with tortilla chips or bread on the side. I served it with rice this time.
You can top it with shredded cheese, or with a dollop of sour cream or yogurt. I went for the yogurt this times (mostly because I didn’t have sour cream of cheese).
|Pressure Cooker Chicken Chili|| |
- 1-1/2 pounds boneless, skinless chicken (I used chicken breast tenders this time) Cut in around 1 x 2 inch chunks
- 2 cans white beans (Great Northern or Cannellini beans work well)
- ½ large or 1 medium onion, chopped
- 4 cloves garlic, crushed with press
- 2 teaspoons oregano
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 bay leaves
- 1 16 oz. jar salsa verde (made with tomatillos)
- 2 cups low sodium chicken stock
- 2 tablespoons Masa Harina dissolved in ¼ cup water (You can substitute fine-grind cornmeal for this, or even crushed tortilla chips).
- 1-2 limes (optional)
- Over medium-high heat (or medium sauté setting on your electric pressure cooker), brown chicken pieces in a couple tablespoons oil (you will probably need to do this in a couple batches.
- Remove chicken to a plate
- Add onions to the pot (you may need to add a little more oil) and sauté until they start to soften
- Add in the garlic and cook for a couple minutes longer
- Stir in the oregano, cumin and chili powder and cook for about a minute
- Pour just a splash of the chicken broth into the pot to deglaze, scraping up any bits that are on the bottom
- Add the tomatillo salsa
- Add the chicken stock
- Turn heat to high (if using an electric pressure cooker, switch from sauté to pressure cook mode)
- Place top on pressure cooker and bring to high pressure
- Set time to 8 minutes
- When time is up, remove from heat and do a quick release
- Remove top
- Put pot back on medium heat and stir in Masa-water mixture
- Let simmer for about 5 minutes
- Remove from heat and serve with bread, tortilla chips or over rice
- Top with grated cheese, sour cream or yogurt
- I like to add a squeeze of lime to each bowl