Preparation: 30 MIN
Cooking: 30 MIN
Servings: 6

Pressure Cooker White Chili

Name: Pressure Cooker White Chili
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 ½ lb (675 g) boneless and skinless chicken thighs, cut into small cubes; 6 green onions, thinly sliced; 1 jar (16 oz/500 ml) store-bought salsa verde; 2 cans (19 oz/540 ml each) white kidney beans (or cannellini beans), rinsed and drained; 1 ½ cups (225 g) frozen corn kernels; Avocado, cut into wedges and sprinkled with lemon juice; Corn chips; Mozzarella cheese, grated; Sour cream; Lime wedges; Cilantro leaves, finely chopped

Ingredients

Chili

1 ½ lb (675 g) boneless and skinless chicken thighs, cut into small cubes
6 green onions, thinly sliced
1 jar (16 oz/500 ml) store-bought salsa verde
2 cans (19 oz/540 ml each) white kidney beans (or cannellini beans), rinsed and drained
1 ½ cups (225 g) frozen corn kernels

Toppings

Avocado, cut into wedges and sprinkled with lemon juice
Corn chips
Mozzarella cheese, grated
Sour cream
Lime wedges
Cilantro leaves, finely chopped

Preparation

Chili

In the pressure cooker, combine all of the ingredients. Season with salt and pepper. Cover and select the Poultry function. Set the machine to cook for 15 minutes.
Let the pressure release and remove the lid. Stir well and adjust the seasoning.

Toppings

Serve the chili in bowls. Top with the avocado, chips, cheese, sour cream, lime wedges and cilantro.