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Pressure Cooker White Chicken Chili
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Ingredients
1
tbsp
olive oil
1
medium
yellow onion
chopped
4
medium
bell peppers
any color
1
tbsp
minced garlic
0.5
tsp
salt
or more to taste
0.5
tsp
black pepper
1
tsp
cumin
1
tsp
chili powder
2
tsp
dried oregano
0.25
tsp
cayenne pepper
2
lb
chicken breast
~3 whole chicken breasts
8
oz
diced green chilis
I used a 7oz can and it worked great!
2
cans
corn, drained and rinsed
2
cans
white beans, drained and rinsed
4
cups
chicken broth
Instructions
Using pressure cooker pot, turn on sauté mode
Add olive oil and onion to pot - sauté until translucent
Add chopped bell pepper - cook for an additional 2-3 minutes
Add seasoning - salt, pepper, garlic, cumin, chili powder, oregano, cayenne pepper
Add chicken breast
Add green chilis, corn, white beans, and broth - stir to combine
Set to high pressure for 10 minutes - I usually let the pressure release naturally for an additional 5-10 minutes
Remove chicken & shred in a large bowl
Add chicken back to pot and mix well
Serve with sour cream, shredded cheese, avocado, and/or tortilla chips!
Notes
Nutrition facts are estimates and will vary depending on exact products and amounts used.
Nutrition
Serving:
1.5
cup
|
Calories:
315
kcal
|
Carbohydrates:
33
g
|
Protein:
34
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
75
mg
|
Sodium:
948
mg
|
Potassium:
1094
mg
|
Fiber:
8
g
|
Sugar:
8
g
|
Vitamin A:
2072
IU
|
Vitamin C:
91
mg
|
Calcium:
106
mg
|
Iron:
4
mg
Servings:
12
cups
Calories:
315
kcal
Author:
Olivia Goldin