Pressure Cooker Recipes: Mild White Bean and Chicken Chili
Prep Time
Cooking Time
Total Time
Easy and delicious and made from inexpensive dried beans.
Type: Soup
Yield: 6-8
  • 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.
Recipe by Baby to Boomer Lifestyle at