Directions: |
Directions:1. PREP - Wash and dry all produce. Dice onion into small pieces. Mince garlic. Seed and chop bell pepper and jalapenos into small pieces. Chop celery into small pieces. Pick cilantro and chop. Strain beans.
2. SAUTE GARLIC & VEGGIES - Select the saute setting on your pressure cooker and heat the olive oil and garlic for 2 minutes, until the garlic is bubbling. Add the bell pepper, jalapeños, celery, and onion (save some for toppings), and sauté for about 5 minutes, until the vegetables are softened.
3. ADD TO COOKER - Add the cumin, oregano, coriander, cayenne, and salt and sauté for about 1 minute more, until aromatic. Pour the strained beans over the vegetables, layer the chicken pieces on top, and pour in the broth. Do not stir.
4. PRESSURE COOK - Secure the lid on your pressure cooker in its sealing position. Cancel the sauté program, then select the manual setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
5. RELEASE PRESSURE - Perform a quick pressure release by moving the pressure cooker’s lid to its vented position, or let the pressure release naturally.
6. FINISH & SERVE - When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish. Using a pair of forks, break up the chicken into shreds. Add the shredded chicken back to the pot along with the sour cream, diced chilies, and cilantro and stir to combine. Taste for seasoning and add more salt if needed. Ladle the chili into bowls. Top with extra cilantro and diced onions. |
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