Pressure Cooker White Chicken Chili

Ingredients

• 2 Tbsp / 27 g Olive oil, for the chili
• 8 cloves / 24 g Garlic cloves, for the chili
• 1 large / 164 g Large green bell pepper
• 2 peppers / 28 g Jalapeño peppers, seeded
• 3 stalks / 120 g Celery stalks, for the chili
• 1 medium / 110 g Medium yellow onion, for the chili
• 2 tsp / 4.2 g Ground cumin, for the chili
• 2 tsp / 2 g Dried oregano, for the chili
• 1 tsp / 1.8 g Ground coriander, for the chili
• 1/4 tsp, optional Cayenne pepper
• 2 tsp / 12 g Salt, for the chili
• 3 cups / 537 g Cooked white beans
• 1 1/2 lb / 680.4 g Boneless skinless chicken breasts
• 1 cup / 249 g Chicken broth, for the chili
• 1 cup / 230 g Sour cream, for the chili
• 1 cup / 16 g Fresh cilantro, for the chili

Method

1. Use the measured pot from the page the post links, with two changes the poster wrote. The page uses 4 garlic cloves and 1/2 cup of chopped cilantro. The poster doubled both, so this card uses 8 cloves, 24 g, and 1 cup of cilantro, 16 g. A clove is 3 g. A quarter cup of cilantro leaves is 4 g, so 1 cup is 16 g. The poster also added extra broth and did not measure the spices. This card keeps the page's 1 cup of broth and the page's spice amounts. The extra broth is not weighed, so it is not in the count.
2. Set the pressure cooker to sauté. Warm 2 tablespoons of olive oil with the garlic for 2 minutes, until the garlic is bubbling. A tablespoon of olive oil is 13.5 g, so 2 are 27 g. Add 1 large green bell pepper, seeded and chopped, 2 jalapeño peppers, seeded and chopped, 3 chopped celery stalks, and 1 medium yellow onion, chopped. Cook about 5 minutes, until the vegetables soften. A large green pepper is 164 g. One jalapeño is 14 g, so 2 are 28 g. The page says to leave the jalapeño seeds in only if you want a spicy pot. This card seeds them. The seeds are not a separate weight. The page does not size the celery. A medium stalk is 40 g, so 3 are 120 g. A large stalk is 64 g and is not used. A medium onion is 110 g.
3. Stir in 2 teaspoons of ground cumin, 2 teaspoons of dried oregano, and 1 teaspoon of ground coriander. The cumin teaspoon on this row is whole seed, 2.1 g, so 2 teaspoons are 4.2 g. Ground cumin is not a separate spoon. The oregano teaspoon listed first is leaves, 1 g, so 2 teaspoons are 2 g. Ground oregano is 1.8 g per teaspoon and is not used. The coriander teaspoon is 1.8 g. That spoon does not say ground. Add 2 teaspoons of salt. The page does not say kosher, so this card uses table salt. A teaspoon is 6 g, so 2 are 12 g. The page lists 1/4 teaspoon of cayenne as optional. This card leaves it off. Cook the spices about 1 minute, until they smell warm.
4. Add the beans, then the chicken, then the broth. Do not stir. The page says 2 (15-ounce) cans of cannellini, rinsed and drained, or 3 cups of homemade beans. Cannellini are not a separate row. The canned white-bean row includes the can liquid. This card uses the page's homemade option: 3 cups of white beans boiled without salt, 537 g. A cup is 179 g. Rinsed canned beans can still be saltier than beans boiled without salt. The chicken is 1 1/2 pounds of boneless skinless breasts. The page also allows tenders or thighs. This card uses breasts. A pound is 453.6 g, so 1 1/2 pounds are 680.4 g. The broth is 1 cup, 249 g, ready to serve. The poster poured in more broth and did not weigh it. That extra is not in this pot.
5. Lock the lid. Cancel sauté. Cook 15 minutes at high pressure. The page says the pot takes about 10 minutes to come up to pressure before that 15 minutes starts. When the time is up, quick-release the pressure, or let it drop on its own. The page allows either. Open the pot. Lift the chicken out and shred it with two forks. Return the shreds to the pot. Stir in 1 cup of sour cream, 230 g, and the cilantro. The page says to taste and add more salt if the pot needs it. That extra salt is not weighed, so it is not in the count.
6. The page's yield field is 6, and the page's nutrition line says 4 to 6 servings. This card cuts 6 bowls. Tortillas or cornbread on the side are not in the pot and are not in the count. The page's total time is about 55 minutes. Leftovers keep covered in the fridge for a few days. Reheat until the chicken is hot.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 6 bowls. The page's yield field is 6. The oil, the garlic, the pepper, the jalapeños, the celery, the onion, the cumin, the oregano, the coriander, the salt, the beans, the chicken, the broth, the sour cream, and the cilantro are in the count. The cayenne is optional on the page, so it is not in the count. The poster's extra broth is not weighed, so it is not in the count. Extra salt at the end is not in the count. Tortillas and cornbread are not in the count. The garlic is 8 cloves, 24 g, because the poster doubled the page's 4 cloves. The cilantro is 1 cup, 16 g, because the poster doubled the page's 1/2 cup. The beans are the page's 3-cup homemade option, 537 g, white beans boiled without salt. Rinsed canned cannellini can be saltier than that row. The chicken is 680.4 g of raw boneless skinless breast. The salt is 2 teaspoons of table salt, 12 g. Added sugars are 0. The card did not list a sweetener. About 4 g of sugars per bowl sit in the vegetables, the beans, the broth, the sour cream, and the spices. Coriander sugars are not on that row, so they are not in the count. The salt and the broth are the salty parts. One bowl is 1020 mg sodium. Rinsed canned beans, or the poster's extra broth, would move the sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy in the count is the sour cream. Leave it off, or stir in the same 1 cup of a plain yogurt whose package does not list milk. The poster said the pot is still a good soup with the sour cream left off. The chicken and the beans stay. This is a kitchen note, not a dairy-free certification.

  • United States: Leave the sour cream off, or use a plain yogurt whose package does not list milk. The chicken and the beans stay.
  • United Kingdom: Leave the sour cream off, or use a plain yogurt with no milk. The chicken and the beans stay.

• Gluten-free style

  The wheat, when it shows up, is in the broth or a spice jar. Use a broth, cumin, oregano, and coriander whose packages do not list wheat. The sour cream stays, so this pot is not dairy-free. This is a kitchen note, not a gluten-free certification.

  • United States: A broth, cumin, oregano, and coriander whose packages do not list wheat. The sour cream stays, so this pot is not dairy-free.
  • United Kingdom: A broth, cumin, oregano, and coriander marked gluten free. The sour cream stays.