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INGREDIENTS
2 lbs chicken breast
1 tablespoon minced garlic
2 cans, 15.5 oz each, great northern beans, un-drained
2 cups chicken broth
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whole whipping cream
toppings like shredded cheese, diced onion, diced tomatoes, and guacamole
OPTIONAL: While we didn't have any on hand when I made this chili, I also like to add 1 tablespoon lime and some cilantro in my soup
INSTRUCTIONS
Add all your ingredients, EXCEPT THE DAIRY (sour cream and whipping cream) into your pressure cooker pot.
Seal your release
Turn your pressure cooker on HIGH for 20 minutes. It will take some time to come up to pressure and then the count down will start.
Once it's complete, move your seal to QUICK RELEASE (I use a fork to move mine over so I do not get burned) Your chicken should be falling apart cooked.
You can either shred the chicken in the pot with two forks or pull it out with tongs and shred on a cooking board and add back to the pot.
Now that your chicken and veggies are cooked, add your sour cream and whipping cream and whisk in.
Serve with suggested toppings (SEE NOTES)
NOTES
The best part of chicken chili (and really all chili) are the toppings!
As suggested, add cheddar cheese, diced tomatoes, onions, salsa, guacamole, black olives, bits of avocado, and serve up with tortilla chips to dip.
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