Posted by Connie | Jan 9, 2014 | Meat Dishes, Pressure Cooker | 20 |
I’ve been using my electric pressure cookeralmost every day (UPDATE 11/6/16: I no longer use the pressure cooker this recipe links to- it stopped being reliable which scared me. I upgraded to the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000Wwhich is a HUGE improvement on the original). I’m trying to convert all of my husband’s favorite labor intensive recipes into pressure cooker recipes and I’m trying to cook more often to refill our freezer. The beauty of the electric pressure cooker is that all the cooking takes place inside of it so it’s a one-pot prep, cook, and clean meal and dinner is on the table in 35 minutes.
Since he’s ameat eater and I’m a vegetarian, I have to go by his taste buds when it comes to meat dishes, so most of our recipes that feature chicken, beef, or fish will be mild. He’s more about the fresh veggies and meat than spicy hot, burn your tongue, tastes so many like.
This mild white bean and chicken chili recipe only takes about 35 minutes from start to finish in the pressure cooker, but you’re rewarded with a soup that tastes like you’ve simmered it for hours. The chicken nearly shreds itself and is infused with the chilies and cumin by the end of the cooking time.
My son thought this was too salty. For him, I’ll use 5 cups of chicken stock and one cup of water or use 6 cups of no- or low-salt stock next time. You may want to adjust yours the same if you’re salt sensitive our you want to have more control at the table.
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Pressure Cooker Recipes: Mild White Bean and Chicken Chili
Easy and delicious and made from inexpensive dried beans.
Author: Connie Ott
Type:Soup
Yield:6-8
Prep Time:
Cooking Time:
Total Time:
Ingredients
- 1-1/2 c dried white kidney beans - rinsed and soaked (see note below)
- 2 Tbl Olive or Canola Oil
- 1 medium onion, chopped
- 1 cloves garlic, minced
- 2 lbs boneless, skinless chicken breasts - cut into bite sized pieces
- 4.5 oz of mild green chilies - drained and chopped
- 2 tsp ground oregano
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 2 Tbl Better than Bouillon Chicken Base and 6 cups water OR 6 cups chicken stock
- Topping
- 1 cup cheddar cheese, shredded
- ½ cup sour cream
- ½ cup fresh cilantro - torn
Instructions
- Soak beans: Use overnight or fast soak method. - Overnight: place beans in container 3 sizes larger (for bean expansion) and cover with water. Let rest overnight. Rinse and pick out bad beans. OR Fast soak: rinse and pick out bad beans. In a large pot, cover with water, bring to a boil. Boil 3 minutes, remove from heat, cover, and let rest for 1 hour. Rinse and cook.
- Choose "Brown or Saute" on your pressure cooker. Let it heat for a minute or two and then add the olive oil. When the oil is hot, add the garlic and onions and cook for 1-2 minutes. Add chicken. Cook, stirring occasionally until browned.
- Add the beans, chilies, and spices. Cook for 2 minutes.
- Add stock (or water and Better Than Bullion), stir.
- Seal the pot and set for HIGH pressure for 16 minutes.
- Do the quick release method and check beans - they should be soft but not mushy. If they need more cooking, seal and return to HIGH pressure and cook for 2-3 minutes more.
- Once done, thicken the stew by smashing some of the beans - use a fork, potato masher, or a stick blender - until you get the desired consistency.
- Serve with a dollop of sour cream, sprinkling of cheddar cheese, and cilantro.
- Pair with corn bread, tortillas, or hard rolls.
Have you tried pressure cooking? What’s holding you back?
Pressure Cooking Resources
Pressure Cooking Terms
Quick Release Method – open the value and hold until all the pressure dissipates and then open. The Natural Release Method means to open the value and let it release on its own.
Get More Pressure Cooker Recipes
Follow Connie Ott {MiscFinds4u.com}’s board FOOD – Pressure Cooker Recipes on Pinterest.
This is the pressure cooker I use and recommend
Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W
Instant Pot Accessories
Instant Pot Tempered Glass Lid for Electric Pressure Cookers, 9″, Stainless Steel
Instant Pot Silicone Sealing Ring, White
You’ll want at least two sealing rings. They absorb odors and there’s nothing worse than cooking something sweet but having chicken stock mix with it. So gross! I have one sweet, one savory, and they’re sealed in gallon bags (you can smell the stinky one even through the bag!)
Secura 6-quart Electric Pressure Cooker Steam Rack Basket Set
Euro Cuisine GY50 Greek Yogurt Maker
The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
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About The Author
Connie
A mom and wife, Connie blogs about entertainment, travel, living green, products, technology, DIY home remodeling and decor, and more. She's a vegetarian and animal lover and lives in the Pacific Northwest near Seattle, WA.Find out more about Connie and all the bloggers here at Baby to Boomer Lifestyle on our About Us page.
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20 Comments
Kathy on June 6, 2017 at 4:29 pm
it was very tasty but I did used two cans of northern beans drained. It was very watery and we drained probably half the liquid. My question is if we had used dried beans would that have absorbed the liquid. I’m new to IP and just learning . I am planning to try it again with the dried beans.
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Cynthia on November 3, 2016 at 12:01 pm
It looks like you are precooking the beans after soaking and then still pressure cooking them for 16 minutes? Or is it just 1)soak/drain; Add in the recipe and the saute portion?
“Overnight: place beans in container 3 sizes larger (for bean expansion) and cover with water. Let rest overnight. Rinse and pick out bad beans. Cook.”
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Connie on November 6, 2016 at 9:30 pm
Nope – soak or pre-cook. I’ve reformatted that sentence to make it clearer. Thanks so much for letting me know about the confusing instructions. Enjoy!
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Coralie on October 11, 2016 at 10:59 am
Is it possible to sub canned beans? Say, if one does not even have the hour to “fast soak”? I have heard that you have to be careful with dry vs canned beans in a pressure cooker and this will be my first time using my pressure cooker ever!
Thanks!Reply
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Connie on October 11, 2016 at 8:37 pm
I’ve never tried it, but I suspect it wouldn’t work out well. That’s because the canned beans are already cooked and so they’d be overdone or dried out before the chicken was finished. If you need to use canned beans, cook everything minus the beans and cook for 2 minutes less. Do a quick release and open. Add the beans, stir in, and switch to saute and cook until heated through.
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Coralie on October 12, 2016 at 4:02 pm
Thanks so much for the advice! Picturing a massive explosion in my kitchen resulting in me and my puppies with burns and no dinner, I decided to wait a day. 🙂 I soaked the beans over night. I thought since this was the FIRST time using my pressure cooker, I shouldn’t tempt fate too much! I did add the juice of one lime before closing the lid. Significantly salt and peppered after it was done (my husband and I tend to s&p more than most), and added both green and chipotle tabasco sauces, and it was DELICIOUS!! Thanks for helping my first pressure cooker experience be a success! I will keep the canned bean modification in mind for a future pot when I have not planned ahead. I think that I’d also add a can of yellow tomatoes or fresh yellow and orange tomatoes next time. Any recommendations about adding those before the 16 min high pressure phase or after? Thanks again! 🙂
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Connie on October 12, 2016 at 5:29 pm
Your tasted buds are more adventurous than ours! 🙂 We’re wimps when it comes to adding the heat. I’m glad you liked it and welcome to the pressure cooker family! I have a week’s work of oatmeal cooking in mine right now – Organic Steel Cut Oats in 3 minutes!
My general rule for what goes in when is how much time it needs to cook. Anything precooked or too delicate is added at the end of cooking. It’s fussier and takes more time, but I’m the same with crockpot cooking. I hate when the final dish is mush with some parts barely cooked and others disintegrated. I’d rather do the 2 (or 3) step method so that each ingredient is cooked to perfection. I also do the same with most seasonings – if it’s necessary to flavor the meat, it goes in at the beginning. But if it flavors the overall dish (or vegetarian dish) I add it at the end.
If you have Amazon Kindle Unlimited (It’s $9.99 a month http://amzn.to/2e2uu0z) you can read lots of books including pressure cooking books. There are some good ones and a lot of TERRIBLE ones! But for $9.99 you can read and return and not pay for a bad book. Of course, there are plenty of other cookbooks too and you can convert the recipes to pressure cooker too. There are currently 14 pages of books to read for “free” with the $9.99 a month account. It’s worth every penny to me because I crochet too and there are tons of free books for that t
Here’s the list of pressure cooker books available with Kindle Unlimited http://amzn.to/2dKFe66
Oh, and I almost forgot to answer your question about the tomatoes. The answer depends on how you want them in the dish – want them still a little chunky? Add them later. Want them to be stirred into the sauce? Put them in at the beginning.
Have fun! My oatmeal is calling – I put individual servings in covered ceramic cups and add nuts and dried or fresh fruit to each one, altering them so I don’t eat exactly the same one everyday (though I could). When I’m ready to eat, I add soy milk, stir to break up the oatmeal, and microwave for 2 minutes. Instant breakfast!
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HollY on October 8, 2016 at 5:55 pm
Brand new to IP and made this tonight. Very good though I do typically like my chilis and soups thicker. It will be a matter of tweaking and learning as I go. I did add some chili powder, adobo seasoning and squeezed a full lime into the pot. Threw the lime in as well! Definitely a make-again. Thanks!!
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Connie on October 9, 2016 at 3:39 am
If it’s too thin for your liking, turn the IP to saute and allow it to come to a boil. I made this in a non-IP that doesn’t get as hot so the time may be different.
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Elisabeth Smith on August 26, 2016 at 5:19 pm
Sorry, didn’t like it. It was very watery, lacking in flavor, and desperately needed some acid.
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Connie on August 28, 2016 at 1:55 pm
Sorry to hear that. We loved it, but if yours was watery, something went wrong.
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Nancy on January 27, 2016 at 3:34 pm
The flavor was excellent, but mine came out very watery. Next time, same seasonings, maybe 5 cups of broth?
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Janet on July 7, 2015 at 3:58 pm
Delicious! I used two TBSP of garlic, a large onion and Northern Beans. Thank you!
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Connie Ott on July 9, 2015 at 12:15 pm
Fabulous! Thanks for letting me know how it worked out for you!
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Christy on April 8, 2014 at 6:19 pm
this recipe was fantastic! I added one diced carrot, diced celery, and some diced bell pepper. Also I thought I had white kidney beans but it turned out they were navy beans and it was awesome ! thanks for the perfect recipe
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Connie Ott on April 8, 2014 at 7:16 pm
I’m so glad you liked it! We don’t do many peppers here – my hubby has an ulcer – but carrot & celery sounds fabulous!
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Tara on January 19, 2014 at 11:14 pm
This looks SO good, Connie! I’ve never used a pressure cooker however, I am all about making things easier in the kitchen for myself because I am NOT a great cook 🙂 Thanks for a great recipe!
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Connie Ott on January 21, 2014 at 5:57 pm
It’s the best appliance I’ve added to my kitchen in years. I’m slightly obsessed with it!
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Carrie Phelps on January 10, 2014 at 5:58 pm
The timing on this couldn’t be more perfect! I won a pressure cooker and it arrived today. I just posted on Facebook asking for recipes. I don’t eat pork or beef so this sounds wonderful. Thank you. Please share more!!
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Connie Ott on January 10, 2014 at 7:18 pm
The electric pressure cooker is the best thing ever! I have three recipes up right now and more to come. Enjoy!
