Pressure Cooker Ranch Chicken and White Bean Chili
Warm, comforting, and packed with flavor, this white bean chili is a cozy classic with a tasty Ranch twist. Juicy chicken, cannellini beans, and tender bell peppers come together in a savory and satisfying bowl that’s perfect for chilly nights.
Ingredients(13)
olive oil
2 tbsp
garlic, minced
2 cloves
green bell peppers, seeded and chopped
2
medium yellow onion, chopped
1
ground cumin
1 tsp
dried oregano
1 tsp
1 tbsp
kosher salt and ground black pepper, to taste
cannellini beans, rinsed and drained
2 (15-oz.) cans
boneless, skinless chicken breasts or thighs
1 ½ lb
chicken broth
1 cup
sour cream
1 cup
Optional garnishes: shredded cheese, chopped red onions, diced avocado, tortilla chips, fresh cilantro, fresh sliced green onions
For safe meat preparation, reference the USDA website.
Steps(5)
- 1
Select the sauté setting on your pressure cooker and add the olive oil. Sauté the garlic, peppers and onion until softened, about five minutes.
- 2
Add the cumin, oregano, Hidden Valley® Spicy Seasoning, Salad Dressing & Recipe Mix Packet, and salt and pepper to taste. Sauté another minute, until aromatic. Add the beans into the pot and layer the chicken pieces on top, then pour in broth.
- 3
Secure the lid on your pressure cooker. Manually set the cooking time for 15 minutes at high pressure. When finished, do a quick pressure release by moving the pressure cooker’s lid to its vented position, or let the pressure release naturally.
- 4
Once pressure has fully released, check to see that the chicken has an internal temperature of 165°F, remove the chicken and shred with two forks. Add back into the pot with the sour cream and stir to combine.
- 5
Taste and adjust seasoning as necessary. Spoon into bowls and garnish with desired toppings.
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