Pressure Cooker White Chicken Chili
INGREDIENTS:
1 T Cayenne Olive Oil (you can use plain Olive Oil)
1 T Olive Oil
4 cloves garlic, diced
1 green pepper, seeded and diced
2 jalapenos, seeded and minced
4 stalks Celery, diced
1 medium yellow onion, diced
2 t dried cumin
2 t dried oregano
1 t dried coriander
2 small jars chopped green chilis
¼ t cayenne pepper
2 t salt
2 cans white chili beans, rinsed and drained
1 ½ - 2 lbs boneless chicken breasts, cut in half (2 large chunks)
3 cups chicken broth, divided
1 t pepper
Cilantro (for garnish)
Queso Fresca, crumbled
DIRECTIONS
Make sure the insert is in your pressure cooker. Set Pressure cooker to Saute and add oils to insert. Note, if you are only using Olive Oil use 2 tablespoons, total. Add onion, green pepper, celery and jalapeños to pot and saute until peppers are soft and onion is translucent. Add garlic and saute for 1 minute more.
Add cumin, oregano and coriander to veggies and stir well. Add 2 cups of chicken broth and deglaze pot, scraping fond off of the bottom. Add Chicken breasts to pot.
Lock lid in place and set at high pressure for 9 minutes.
When cook time is complete, naturally release for 5 minutes. Release any remaining pressure, then open lid.
Remove chicken, and shred.
Place shredded chicken back in the pot and stir in beans with one additional cup of broth. Heat until beans are warmed through.
Top with fresh cilantro and queso fresca and enjoy.