Food & Drink
Pressure Cooker White Bean & Turkey Chili
March 21, 2020
If you are going to invest in one cooking appliance this year, I’d suggest buying a pressure cooker. It’s a complete game changer!! Fall off the bone chicken, pork carnitas and ribs in a fraction of the time it use to take. Hearty soups, perfect rice, and boiled eggs in minutes. Unlike the old pressure cookers that our mother’s had, it’s extremely safe and easy to use.
Convinced? You would be if you could try my Chicken and White Bean Chili with Quinoa. If you’ve got a pressure cooker, give it a try….if not, find someone that does and have them make it for you!
- 3 lbs of boneless chicken thighs
- 2 poblano peppers diced
- 2 red bell peppers diced
- 1 large yellow onion
- 4 cans of cannellini beans drained
- 2 cups Trader Joe’s frozen Fire Roasted Corn (optional)
- 1.5 cups of quinoa
- 1.5 Tbs of salt
- 1.5 Tbs cumin
- 1/2 Tbs of smoked paprika
- 1/2 Tbs of chipotle powder
- 1/2 Tbs of Ancho chili pepper
- 1 or 2 chopped peppers from a can of Chile in Adobo sauce + 1 TBS of the sauce from the can
- 12 oz of chicken stock
- 1/2 cup of chopped red onion
- 1/2 cup of chopped cilantro
- Sour cream
- 1 diced avocado
Turn the pressure cooker to “Saute” and saute the onions and peppers. Once the veggies are tender, turn the cooker off.
Mix together the salt, cumin, smoked paprika, and chipotle powder. Sprinkle about 1/3 of the spice mix over the veggies.
Add the chicken stock, quinoa, beans, corn, Chile in Adobo Sauce pepper and Chile in Adobo Sauce (1 TBS). Again, sprinkle about 1/3 of the seasoning over the ingredients.
Add the chicken thighs to the cooker and sprinkle the remaining seasoning over the chicken.
Lock the pressure cooker and set the cooking time to 24 minutes or however long your pressure cooker suggest to cook 3lbs of boneless chicken. Once done, express ventilate and allow the chili to cool before serving.
Top with red onions, sour cream, cilantro, and avocado.
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