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Pressure Cooker White Chili with Chicken


  • Author: Mike Vrobel
  • Total Time: 8 hours 45 minutes
  • Yield: 6-8 1x

Description

Pressure Cooker White Chili with Chicken - white chili? Yes, white chili. And, it's fast, thanks to the pressure cooker.


Ingredients

Scale

Brined beans

  • 1 pound dried great northern beans, sorted and rinsed
  • 2 quarts water
  • 1 tablespoons Diamond Crystal kosher salt or 1 1/2 teaspoons table salt

Chicken

  • 1 tablespoon vegetable oil
  • 2 pounds boneless skinless chicken thighs, cut into 1 inch chunks
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper

Aromatics

  • 1 tablespoon vegetable oil
  • 1 large onion
  • 1 jalapeño, minced
  • 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon table salt

First batch of spices

  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon dried oregano

Liquids

  • 1/2 cup beer
  • 16 ounces canned chopped green chiles
  • 4 cups chicken stock (preferably homemade) or water

2nd batch of spices

  • 1 clove garlic, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  • Juice of 1 lime

Instructions

  1. Sort, rinse, and brine the beans: At least 8 hours before cooking, sort the great northern beans, removing broken beans, stones, and dirt clods. Rinse the beans, put them in a large container, cover with 2 tablespoons table salt and 2 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, preferably overnight. Drain and rinse the beans.
  2. Brown one batch of the chicken on one side: Sprinkle the chicken with the salt and pepper. Heat the oil in the pressure cooker pot over medium-high heat until it is shimmering (use Sauté mode in an electric pressure cooker). Add half the chicken to the pot (or as much as you can in a loose single layer), and put the rest aside in a bowl. Let the chicken sit in the pot without moving until it is nicely browned on the bottom, about 4 minutes. Remove the browned chicken and add it to the bowl with the raw chicken.
  3. Saute the aromatics, toast the spices: Add another tablespoon of oil to the pressure cooker pot and let it heat up for a minute. Add the onion and jalapeno, then sprinkle with the 1/2 teaspoon kosher salt. Saute the onions and jalapeno, scraping the browned bits of chicken from the bottom of the pan, until the onions soften, about 5 minutes. Make a hole in the middle of the onions and add the first batch of spices. Let the spices sit until you can smell the garlic cooking, about 1 minute, then stir into the onions.
  4. Add everything to the pot: Add the beer to the pot and let it come to a boil. Stir in the the chicken, plus any juices in the bowl, then the beans, green chiles, and chicken stock.
  5. Pressure cook the chili: Lock the lid on the pressure cooker and cook at high pressure for 15 minutes in an electric PC or 12 minutes in a stovetop PC. Let the pressure come down naturally for about 15 minutes, then quick release any remaining pressure.
  6. Add the second batch of spices, season, serve: Remove the lid from the pressure cooker. Stir the second batch of spices into the pot, and bring the pot back to a simmer over medium heat (Sauté mode in an electric PC). Taste the chili for seasoning, and add salt, pepper, and more lime juice if needed. Serve the chili.
  • Prep Time: 8 hours
  • Cook Time: 45 minutes
  • Category: Pressure Cooker
  • Cuisine: American