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 usually takes to cook. 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!

Ingredients:

• 2 lbs of boneless chicken thighs
• 1/4 cup olive oil
• 2 poblano peppers diced
• 2 red bell peppers diced
• 1 yellow onion
• 2 garlic cloves
• 2 cans of cannellini beans drained
• 1 cups frozen corn I prefer the Fire Roasted Corn from Trader Joe’s (optional)
• 1 cups of quinoa
• 1.5 Tbs of salt
• 1.5 Tbs cumin
• 1/2 Tbs of smoked paprika
• 1/2 Tbs of chipotle chili powder
• 1 or 2 peppers from a can of Chipotle peppers in Adobo sauce.
• 12 oz of chicken stock

For Garnish

• 1/2 cup of chopped red onion
• 1/2 cup of chopped cilantro
• Sour cream
• 1 diced avocado

Instructions:

Mix together the salt, cumin, smoked paprika, and chipotle chili powder. Coat the chicken thighs with 1/3 of the spice mix.

Roughly chop the onion, poblanos, and red bell peppers. Mince the garlic.

To the Instant Pot/pressure cooker add the olive oil and all the veggies (including the 1 cup of frozen corn). Sprinkle about 1/2 of the remaining spice mix over the veggies and stir to combine.

Lay your seasoned chicken right over the veggies, then add your cannellini beans, quinoa, chicken stock, Chipotle peppers in Adobo. Pour in the remaining seasoning and give it a stir.

Lock the pressure cooker and set the cooking time to 16 minutes or however long your pressure cooker suggest to cook 2lbs of boneless chicken. Once done, express ventilate and allow the chili to cool before serving.

Top with red onions, sour cream, cilantro, and avocado.