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Pressure Cooker White Chicken and Corn Chili

Recipe - Pressure Cooker White Chicken and Corn Chili

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 cans (15 ounces each) cannellini beans (white kidney beans), rinsed and drained
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 cans (15 ounces each) diced tomatoes
  • 1/2 cup chicken broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 small jalapeno peppers, seeds removed, minced
  • 1 package (16 ounces) frozen corn
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded sharp cheddar cheese

Directions

  1. Remove lid of pressure cooker. Mash 1/2 cup of cannellini beans with a fork. Place mashed beans and all ingredients except cheese in cooking. Stir to combine.
  2. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  3. Press MEAT/STEW mode and adjust cooking time to set for 15 minutes.
  4. When cooking has finished, press steam release button to quick release pressure. Remove lid, stir mixture and top with shredded cheddar cheese before serving.

Serves: 12

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 15 minutes. When finished cooking, press steam release button to quick release pressure.

 

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