Pressure Cooker Green Chicken Chili
Calories:
Ingredients
- 1 tbs olive oil
- 1 onion diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, minced, seeds and ribs removed (leave the seeds and ribs for a spicier chili)
- 2 teaspoon cumin
- 1 teaspoon dried oregano
- 1 lb boneless skinless chicken thighs
- 1 - 4.5 oz can diced green chiles
- 1 - 15 oz can green enchilada sauce
- 1 - 15.5 oz can cannellini beans, drained and rinsed
- 4 cups chicken broth,
- 1 cup frozen corn kernels,
- salt and pepper, to taste
Optional toppings
- shredded cheddar cheese
- sour cream/Greek yogurt
- tortilla chips
Instructions
- Add the olive oil to your electric pressure cooker insert. 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 chilis, enchilada sauce, cannellini beans, chicken broth, and frozen corn to the pressure cooker insert. Place the lid on and lock it. Cook for 25 minutes on high pressure. Allow the pressure to release naturally.
- Open the pressure cooker and remove the cooked chicken thighs to a plate. Shred with two forks and return to the chiil. 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.
Notes
Notes: A few readers have mentioned, via Facebook and Reddit, that this chili is a bit on the thin side. You can feel free to reduce the amount of chicken broth that you use if you prefer a thicker chicken chili.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg