Pressure cookers are great for saving time in the kitchen. This Easy Pressure Cooker White Chicken Chili recipe – made in a Crock-Pot® Express Crock Multi-Cooker — is a dinner idea that your family will love.
This Easy Pressure Cooker White Chicken Chili recipe is sponsored by the Crock-Pot® brand. All opinions are mine alone. #ad
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The weather is finally getting cooler here in Las Vegas. This means I’ve been getting to wear my sweaters a bit and it also means a bit more “cooler weather” meals on the menu plan.
I told you a couple weeks ago about my new Crock-Pot® Express Crock Multi-Cooker. Not only is it a slow cooker, but it is also a pressure cooker, a steamer, AND you can sauté in it. It’s a handy kitchen appliance that helps you cook meals 70% faster than traditional cooking.
The first dish I made in the Crock-Pot® Express Crock Multi-Cooker was a delicious Chorizo and Kale Sweet Potatoes recipe. This week I made another new recipe with it and I’m excited to share it all with you.
Our family loves white chicken chili. My recipe for it is already quite easy, but that’s also because I usually use canned beans. Sometimes I prefer to use dry beans which do take longer. To make my white chicken chili with dry beans, I decided to do it with the time-saving help of the Crock-Pot® Express Crock Multi-Cooker.
To do this yourself, place one pound of rinsed and sorted dry great northern beans into the bottom of your Crock-Pot® Express Crock Multi-Cooker . Cover with 7 cups of water.
Place the lid back on your Crock-Pot® Express Crock Multi-Cooker by lining up the arrow on the edge of the lid with the icon of the “unlocked” lock as shown in the top photo below. Then lock your lid by rotating the lid counterclockwise so that the arrow now points to the “locked” lock icon, as shown in the bottom photo below.
To build pressure in your Crock-Pot® Express Crock Multi-Cooker, you must have the steam release value pointing to the seal position, as shown in the photo below (the one with the “X” over it).
When you want to release pressure, you’ll use a kitchen utensil to move it to the icon without the “X” over it.
Press the “chili/beans” button and using the “+” button, increase the time to 40 minutes. To start the pressure cooking, press the “start/stop” button. You’ll see the word “heat” on the display and once pressure has built up, the word “heat” will be replaced with a countdown of the time you set. The beans will pressure cook for 40 minutes, and then the Crock-Pot® Express Crock Multi-Cooker will beep and it will switch to the “keep warm” setting with a new time being started. Allow the beans to naturally release their pressure for 30 minutes.
At the end of that time, fully release the pressure (if needed) by using a kitchen utensil to move the steam release valve to the icon without the “X” on it. Using pot holder, remove the cooking pot by lifting it straight up. Drain the beans and set aside.
Rinse and dry your cooking pot. Place it back in the Crock-Pot® Express Crock Multi-Cooker and add your chicken breasts to the cooking pot. Add the chicken broth and salsa verde on top of the chicken. Secure the lid. Press the “poultry” button and using the “+” button, increase the time to 20 minutes. Make sure the Steam Release Valve is in the “seal” position (the one with the “X” over it). To start the cooking, press the “start/stop” button.
While the chicken is cooking, removed 1 cup of the cooked beans. Place them in a small bowl and mash them using a fork. This will be used to help thicken up the white chicken chili.
Once the cooking is complete and the pressure has released, remove the lid. Remove the chicken from the cooking pot and place on a cutting board.
Add the mashed beans to the cooking pot and combine with the liquid in the pot. Ensure that the mashed beans are distributed and that there are no large clumps of the beans.
Shred the chicken with two forks or cut into bite-size pieces (whichever is your preference). Add the chicken back to the cooking pot along with the remaining cooked beans, diced green chilies. Stir everything together and press the “brown/sauté” button to increase the heat on the chili. Keep it on this setting, stirring occasionally, until chili is desired thickness.
Serve this Easy Pressure Cooker White Chicken Chili recipe in bowls with an assortment of toppings. Some of the toppings we enjoy are: shredded cheese, sliced jalapenos, avocado, cilantro, and sour cream. We also usually serve it with tortilla chips.
This Easy Pressure Cooker White Chicken Chili Recipe will be a great addition to your weekly menu plan. I’ve also listed 6 additional meal ideas below, so that you can have a week-worth of time-saving meals, all be made in Crock-Pot® Express Crock Multi-Cooker! Don’t have one yet? You can find the Multi-Cooker at Crock-Pot.com, Target, and Amazon.com.
Monday: Easy White Chicken Chili
Tuesday: Chorizo & Kale Stuffed Sweet Potatoes
Wednesday: Chicken Tikki Masala
Thursday: Quinoa Black Bean Crock-Pot Stuffed Peppers
Friday: Slow Cooker Beef & Broccoli
Saturday: Slow Cooker Chicken Nacho Dip
Sunday: Slow Cooker Hot Roast Beef Sandwiches
Easy Pressure Cooker White Chicken Chili Recipe
Here is the full recipe, ready for you to print! Not ready to make this recipe yet? Be sure to save it to your slow cooker or easy recipe Pinterest board or share on Facebook for safe keeping!
PrintEasy Pressure Cooker White Chicken Chili Recipe
- 1 pound dried great northern beans
- 2 1/2 pounds chicken breast, boneless & skinless
- 4 cups chicken broth
- 2 cups salsa verde
- 2 teaspoons cumin
- 1 lime
- 7 ounces diced green chiles