Ingredients
2tbspolive oil
4clovesgarlic,minced
1large green bell pepper,seeded, chopped
2large jalapeno peppers,seeded, chopped, leave the seeds in for more spice
3celery stalks,chopped
1medium yellow onion,chopped
2tspcumin,ground
2tspdried oregano
1tspcoriander,ground
¼tspcayenne pepper,optional
2tspsalt
15ozcannellini beans,(2 cans) or 3 cups homemade beans, rinsed, drained
1½lbschicken breasts,boneless, skinless, tenders or thighs
1cupchicken broth
1cupsour cream
½cupfresh cilantro,chopped
Preparation
Select the Ssauté setting on your pressure cooker and heat the olive oil and garlic for 2 minutes, until the garlic is bubbling.
Add the bell pepper, jalapeños, celery, and onion, and sauté for about 5 minutes, until the vegetables are softened.
Add the cumin, oregano, coriander, cayenne, and salt and sauté for about 1 minute more, until aromatic.
Pour the beans over the vegetables, layer the chicken pieces on top, and pour in the broth. Do not stir.
Secure the lid on the pressure cooker in its sealing position.
Cancel the sauté program, then select the manual setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
Perform a quick pressure release by moving the pressure cooker’s lid to its vented position, or let the pressure release naturally.
At this point, the chili can be kept on the pressure cooker’s Keep Warm setting for up to 10 hours, then continue with the recipe when you’re ready to serve.
When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish.
Using a pair of forks, break up the chicken into shreds.
Add the shredded chicken back to the pot along with the sour cream and cilantro and stir to combine.
Taste for seasoning and add more salt, if needed.
Ladle the chili into bowls.
Serve hot, with tortillas or cornbread on the side.
