PRESSURE COOKER WHITE BEAN CHICKEN CHILI

Pressure Cooker White Bean Chicken Chili image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds boneless, skinless chicken thighs (about 6 thighs)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 large poblano peppers, stemmed, seeded and thinly sliced
1 small red onion, finely diced
1/2 cup lightly packed fresh cilantro leaves and tender stems, roughly chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
4 cloves garlic, minced
1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
3 cups low-sodium chicken broth
Two 15-ounce cans small white beans, such as navy beans (do not drain)
Two 4-ounce cans fire-roasted diced green chiles
2 corn tortillas (4 to 6 inches wide), torn into 1-inch pieces
Cilantro leaves, sour cream, shredded white Cheddar, sliced avocado and/or lime wedges, for serving

Steps:

Sprinkle both sides of the chicken with a pinch of salt and several grinds of pepper. Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chicken. Cook until both sides are golden brown, about 5 minutes per side. Remove to a plate. Add the poblano and red onion. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until just tender, about 4 minutes. Add the cilantro, cumin, coriander, oregano, garlic, chipotle pepper and adobo sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is tender and fragrant, 1 to 2 minutes more. Return the chicken to the pot, then stir in the chicken broth, white beans and their liquid, green chiles and tortillas until combined. Cancel the high saute function.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 3 minutes). Being careful of any remaining steam, unlock and remove the lid. Using tongs, remove the chicken to a plate, then shred with 2 forks. Stir the shredded chicken back into the pot, then taste and adjust the seasoning with salt and pepper. Ladle into serving bowls and top with cilantro, sour cream, cheese, avocado and/or lime wedges for squeezing.