I’ve been using my electric pressure cooker almost every day (UPDATE 11/6/16: I no longer use the pressure cooker this recipe links to- it stopped being reliable which scared me. I upgraded to the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W which is a HUGE improvement on the original). 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’ll use 5 cups of chicken stock and one cup of water or use 6 cups of no- or low-salt stock next time. You may want to adjust yours the same if you’re salt sensitive our you want to have more control at the table.

Pressure Cooker Recipes: Mild White Bean and Chicken Chili
Easy and delicious and made from inexpensive dried beans.
  • Facebook
  • Twitter
  • Buffer
  • Pinterest
  • StumbleUpon
Type: Soup
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. - Overnight: place beans in container 3 sizes larger (for bean expansion) and cover with water. Let rest overnight. Rinse and pick out bad beans. OR 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.
  2. Choose "Brown or Saute" on your pressure cooker. Let it heat for a minute or two and then add the olive oil. When the oil is hot, add the garlic and onions and cook for 1-2 minutes. Add chicken. Cook, stirring occasionally until browned.
  3. Add the beans, chilies, and spices. Cook for 2 minutes.
  4. Add stock (or water and Better Than Bullion), stir.
  5. Seal the pot and set for HIGH pressure for 16 minutes.
  6. 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.
  7. 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.
  8. Serve with a dollop of sour cream, sprinkling of cheddar cheese, and cilantro.
  9. Pair with corn bread, tortillas, or hard rolls.

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

White Bean and Chicken Chili Recipe
  • Facebook
  • Twitter
  • Buffer
  • Pinterest
  • StumbleUpon

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.

Get More Pressure Cooker Recipes

Follow Connie Ott {MiscFinds4u.com}’s board FOOD – Pressure Cooker Recipes on Pinterest.

This is the pressure cooker I use and recommend

Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W

Instant Pot Accessories

Instant Pot Tempered Glass Lid for Electric Pressure Cookers, 9″, Stainless Steel

Instant Pot Silicone Sealing Ring, White

You’ll want at least two sealing rings. They absorb odors and there’s nothing worse than cooking something sweet but having chicken stock mix with it. So gross! I have one sweet, one savory, and they’re sealed in gallon bags (you can smell the stinky one even through the bag!)

 7″ Non-stick Cake Pan Cheesecake Pan Leakproof Round Pan for Instant Pot with Removable Waffle Bottom and Quick-Release Latch Red Coating

Instant Pot Electric Pressure Cooker Official Steamer Insert Set – Long Handled Trivet, Steamer Basket, Broiler Pan to fit all 8qt and 6qt models

Secura 6-quart Electric Pressure Cooker Steam Rack Basket Set

Silicone Egg Poacher Cups – Microwave or Stovetop Egg Cooker – Set of 4 BPA Free Poaching Pods for Cooking Perfect Poached Eggs

Instant Pot Silicone Lid / Cover (BPA-free) – Fits IP-DUO60, IP-LUX60, IP-DUO50, IP-LUX50, Smart-60, IP-CSG60 and IP-CSG50

Euro Cuisine GY50 Greek Yogurt Maker

The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals