You can also make this recipe using leftover shredded or diced cooked chicken or turkey. Reduce the cooking time to 5 minutes at high pressure.
For a thicker chili: After the chili is cooked, stir in 1 tablespoon cornstarch mixed with 1 tablespoon water. Use your pressure cooker’s Sauté setting to simmer the chili for a minute or two until it thickens.
For a dairy-free chili, leave out the sour cream.
For stovetop pressure cookers: Sauté the vegetables, herbs, and spices as directed, over medium heat. Cook the chili for 8 minutes at high pressure, perform a quick or natural pressure release, then continue with the recipe as written, shredding the chicken and adding it back to the pot with the sour cream and cilantro.
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large green bell pepper, seeded and chopped
- 2 jalapeño peppers, seeded and chopped (leave the seeds in if you like it spicy)
- 3 celery stalks, chopped
- 1 medium yellow onion, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 2 teaspoons salt
- 2 (15-ounce) cans cannellini beans, rinsed and drained (or 3 cups homemade beans)
- 1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs
- 1 cup chicken broth
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
- 6-quart electric pressure cooker, like the Instant Pot
1 Sauté the garlic and vegetables: Select the sauté 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.
2 Add the spices, beans, and chicken: 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.
3 Pressure cook the chicken: Secure the lid on your 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.)
4 Release the pressure: 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, you can also leave the chili on your pressure cooker’s Keep Warm setting for up to 10 hours, then continue with the recipe when you’re ready to serve.
5 Shred and season the chicken: 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.
6 Serve the chili: Ladle the chili into bowls. Serve hot, with tortillas or cornbread on the side.