Pressure Cooker White Chicken Chili

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 pound dried Great Northern beans, rinsed and sorted
• 2 (4.5-ounce) cans chopped green chiles
• 3 cups chicken stock
• 1 package Carroll Shelby’s White Chicken Chili Kit
• 2 pounds chicken thighs, bone in and skin on
• 1 teaspoon coarse salt
• 1/2 teaspoon white pepper
• 1/4 cup fresh cilantro, chopped + extra for garnish
• Toppings of choice: sour cream, tortilla chips, lime wedges, shredded pepper jack cheese, sliced jalapeños

Directions

1. Select the Saute setting on the pressure cooker and select the High temperature setting; preheat for 2 minutes. Add olive oil, and when hot, add onion and garlic. Cook and stir until onion is translucent, about 5 minutes. Select Cancel.
2. Add beans, green chiles, chicken stock, and contents of chili kit except for the Masa Harina packet (reserve that for another use). Close lid, lock and seal.
3. Pressure cook on High temperature setting for 40 minutes. When cooking is finished, quick-release the pressure according to appliance instructions and let steam fully escape, about 4 to 5 minutes. When steam is safely released, open lid.
4. Season chicken with salt and pepper and add the chicken and cilantro to the pot. Replace lid, lock and seal. Pressure cook on High for 5 minutes. When done, select Cancel. Allow pressure to release naturally, about 10 to 12 minutes, then quick- release any remaining steam according to appliance instructions.
5. Safely open lid and remove cooked chicken from pot with a slotted spoon. Remove skin and bones from chicken and shred chicken meat.
6. Ladle chili into bowls. Top with shredded chicken, chopped cilantro and desired chili toppings.

KITCHEN TIPS

• Dried beans can be soaked overnight for a faster cook time. If beans are soaked, check them for doneness at 30 minutes.