Pressure Cooker Recipes: Mild White Bean and Chicken Chili

White Bean Chili with Chicken - Pressure Cooker Recipe

I’ve been using my electric pressure cooker almost every day. I’m trying to convert all of my husband’s favorite labor intensive recipes into pressure cooker recipes and I’m trying to cook more often to refill our freezer. The beauty of the electric pressure cooker is that all the cooking takes place inside of it so it’s a one-pot prep, cook, and clean meal and dinner is on the table in 35 minutes.

Since he’s a meat eater and I’m a vegetarian, I have to go by his taste buds when it comes to meat dishes, so most of our recipes that feature chicken, beef, or fish will be mild.  He’s more about the fresh veggies and meat than spicy hot, burn your tongue, tastes so many like.

This mild white bean and chicken chili recipe only takes about 35 minutes from start to finish in the pressure cooker. But you’re rewarded with a soup that tastes like you’ve simmered it for hours.  The chicken nearly shreds itself and is infused with the chilies and cumin by the end of the cooking time.

My son thought this was too salty. For him I’m use 5 cups of chicken stock and one cup of water or use 6 cups of no- or low-salt stock. You may want to adjust yours the same if you’re salt sensitive our you want to have more control at the table.

5 from 1 reviews
Pressure Cooker Recipes: Mild White Bean and Chicken Chili
Easy and delicious and made from inexpensive dried beans.
Yield: 6-8
Prep Time: 
Cooking Time: 
Total Time: 
  • 1-1/2 c dried white kidney beans - rinsed and soaked (see note below)
  • 2 Tbl Olive or Canola Oil
  • 1 medium onion, chopped
  • 1 cloves garlic, minced
  • 2 lbs boneless, skinless chicken breasts - cut into bite sized pieces
  • 4.5 oz of mild green chilies - drained and chopped
  • 2 tsp ground oregano
  • 2 tsp ground cumin
  • ½ tsp cayenne pepper
  • 2 Tbl Better than Bouillon Chicken Base and 6 cups water OR 6 cups chicken stock
  • Topping
  • 1 cup cheddar cheese, shredded
  • ½ cup sour cream
  • ½ cup fresh cilantro - torn
  1. Soak beans: Use overnight or fast soak method.
  2. Overnight: place beans in container 3 sizes larger (for bean expansion) and cover with water. Let rest overnight. Rinse and pick out bad beans. Cook.
  3. Fast soak: rinse and pick out bad beans. In a large pot, cover with water, bring to a boil. Boil 3 minutes, remove from heat, cover, and let rest for 1 hour. Rinse and cook.
  4. In electric pressure cooker on "Brown," heat the olive oil. Add garlic and onions and cook for 1-2 minutes. Add chicken. Cook, stirring occasionally until browned.
  5. Add the beans, chilies, and spices. Cook for 2 minutes.
  6. Add stock (or water and Better Than Bullion), stir.
  7. Seal the pot and set for HIGH pressure for 16 minutes.
  8. Do the quick release method and check beans - they should be soft but not mushy. If they need more cooking, seal and return to HIGH pressure and cook for 2-3 minutes more.
  9. Once done, thicken the stew by smashing some of the beans - use a fork, potato masher, or a stick blender - until you get the desired consistency.
  10. Serve with a dollop of sour cream, sprinkling of cheddar cheese, and cilantro.
  11. Pair with corn bread, tortillas, or hard rolls.

Have you tried pressure cooking? What’s holding you back?

Pressure Cooking Resources

Pressure Cooking Terms

Quick Release Method – open the value and hold until all the pressure dissipates and then open. The Natural Release Method means to open the value and let it release on its own.

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Author: Connie Ott

A mom and wife, Connie blogs about entertainment, travel, living green, products, technology, DIY home remodeling and decor, and more. She's a vegetarian and animal lover and lives in the Pacific Northwest near Seattle, WA. Find out more about Connie and all the bloggers here at Baby to Boomer Lifestyle on our About Us page.

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  1. Delicious! I used two TBSP of garlic, a large onion and Northern Beans. Thank you!

    Post a Reply
    • Fabulous! Thanks for letting me know how it worked out for you!

  2. this recipe was fantastic! I added one diced carrot, diced celery, and some diced bell pepper. Also I thought I had white kidney beans but it turned out they were navy beans and it was awesome ! thanks for the perfect recipe

    Post a Reply
    • I’m so glad you liked it! We don’t do many peppers here – my hubby has an ulcer – but carrot & celery sounds fabulous!

  3. This looks SO good, Connie! I’ve never used a pressure cooker however, I am all about making things easier in the kitchen for myself because I am NOT a great cook :) Thanks for a great recipe!

    Post a Reply
    • It’s the best appliance I’ve added to my kitchen in years. I’m slightly obsessed with it!

  4. The timing on this couldn’t be more perfect! I won a pressure cooker and it arrived today. I just posted on Facebook asking for recipes. I don’t eat pork or beef so this sounds wonderful. Thank you. Please share more!!

    Post a Reply
    • The electric pressure cooker is the best thing ever! I have three recipes up right now and more to come. Enjoy!

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