This soup is flavorful and a little spicy. Best of all, it comes together quickly in the pressure cooker!
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Like so many others out there, I received an electric pressure cooker for Christmas! Based on my observations on various social media channels, I know that the Instant Pot was a very popular present to give and receive. My parents picked up this Farberware model for me.
I’m just a little bummed that I waited this long to start using an electric pressure cooker. They’re so convenient! I love that you can throw an entire meal in there and have it on the table in like half an hour, with hardly any effort on your part.
This chili is as convenient as that, too. Just sauté some vegetables right in the pressure cooker before adding the rest of the ingredients, locking the lid, and stepping away. A little more than half an hour later and you have a seriously delicious chili. I’ve made it twice in the past two weeks. And since there are only two of us in the house, we get to have leftovers throughout the week. Perfect.
You’ll need (yields 6-8 servings):
- 1 tbs olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 jalapeño pepper, minced, seeds and ribs removed (leave the seeds and ribs for a spicier chili)
- 2 tsp cumin
- 1 tsp dried oregano
- 1 lb boneless, skinless chicken thighs
- 4.5 oz can diced green chiles (I used mild, but use whatever you prefer)
- 15 oz can green enchilada sauce (I used medium, but again, use whatever you prefer)
- 15.5 oz can cannellini beans, drained and rinsed
- 4 cups chicken broth (reduce to 2 cups if you prefer a thicker chili*)
- 1 cup frozen corn kernels
- salt and pepper, to taste
- shredded cheddar cheese, sour cream/Greek yogurt, multigrain tortilla chips (for topping)
Add the olive oil to your electric pressure cooker (PC). Using the sauté/brown function, heat the oil and cook the onions, garlic, and jalapeño for 3-4 minutes. Add the cumin and oregano and sauté for another minute or two.
Add the chicken thighs, diced green chiles, enchilada sauce, cannellini beans, chicken broth, and frozen corn to the PC. Place the lid on and lock it. Depending on what kind of PC you have, you’ll want to do a couple of different things. If you have an Instant Pot: Cook for 25 minutes on high pressure. If you have one without the high/low pressure manual options (like mine): select the “chicken/poultry” menu and cook for 25 minutes. Allow the pressure to release naturally.
Open the PC and remove the cooked chicken thighs to a plate. Shred with two forks and return to the PC. Taste, and add salt and pepper to taste.
Ladle into bowls and top with cheese, sour cream/Greek yogurt, and crushed tortilla chips (we like multigrain), if desired.
*A few readers have mentioned, via Facebook and Reddit, that this chili is a bit on the thin side. As noted above, you can feel free to reduce the amount of chicken broth that you use if you prefer a thicker chicken chili.