White Chicken Chili in the Pressure Cooker

Serves 8 in about 50 minutes. The pressure cooker brings ribs celery and cheese together.

Ingredients

• 3 tbsp olive oil
• 1 yellow onion, chopped
• 2 ribs celery, diced
• 4 chicken breasts raw, cubed (or 1 rotisserie chicken, deboned and shredded)
• 4 cloves garlic, pressed or minced
• 1 tbsp cumin
• 2 tsp chili powder
• 1 tsp oregano (mexican oregano, if you have it)
• 2 tsp coriander
• ½ tsp black pepper
• 1 tsp kosher salt
• 1 (7 oz) can diced green chiles (with juice)
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 ½ cups salsa verde
• 3 (14.5 oz) cans white beans,* drained and rinsed
• 4 cups chicken broth** (low sodium)
• ½ cup cilantro, rinsed and chopped
• 1 tbsp fresh lime juice
• 5 (6 inch) white corn tortillas, sliced in strips (helps thicken and gives good flavor)
• 1 cup sour cream
• Diced jalapeño
• Extra sour cream
• Avocado
• Crushed tortilla chips
• Shredded cheese
• Cilantro leaves

Method

1. Turn pot on to Sauté. When display reads "Hot", add oil.
2. Stir in onion and celery and stir. Simmer until starting to get translucent.
3. Stir in chicken and stir. Cook, while stirring now and then, until white. Don't cook until completely done. If using pre-cooked chicken, just add it and move forward.
4. Tip in the garlic and spices. Stir.
5. Tip in the can of chiles, diced tomatoes, salsa verde, and beans. Stir.
6. Tip in the chicken broth, cilantro, and lime juice. Stir.
7. Set the lid on the pressure cooker and lock into position, setting the steam release knob to the Sealing position.
8. Press the Cancel/Keep Warm button to turn off the sauté function.
9. Press the Manual (or Pressure Cook) button, then use the + or - button to choose 10 minutes. High pressure.
10. When cooking cycle ends, let the pot sit undisturbed to Naturally Release pressure for at least 15 minutes.
11. Turn the steam release knob to Venting to manually release the remaining steam/pressure, very carefully, and gradually.
12. When the pressure is out and the pin in the lid drops, carefully open the lid, facing it away from your face.
13. Stir, taste, and adjust salt, if you want it.
14. Slice up white corn tortillas and add to the chili. Mix and let them soak up the liquid and they will break apart and give the chili a nice masa corn flavor. Then stir in the sour cream.
15. Plate with your favorite garnishes.

More instant pot ideas are in the instant pot collection.