Pressure Cooker White Chili
Preparation
30 MIN
Cooking
30 MIN
Servings
6

Pressure Cooker White Chili

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

  1. 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.
  2. Let the pressure release and remove the lid. Stir well and adjust the seasoning.

Toppings

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