PRESSURE COOKING RECIPES
Chicken and White Bean Chili
A twist on a old favorite!
1 |
cup dried great northern beans | |
2 |
tablespoons vegetable oil | |
1 1/2 |
teaspoons salt | |
| Water | ||
1 |
tablespoon olive or vegetable oil | |
1 |
pound boneless skinless chicken breasts, cut into 3/4-inch pieces | |
1/2 |
cup chopped onion | |
1/2 |
cup sliced carrot | |
2 |
cloves garlic, minced | |
1/2 - 1 |
jalapeño chile, seeded, deveined, minced | |
2 |
teaspoons chili powder | |
1 |
teaspoon dried oregano | |
1/4 |
teaspoon ground allspice | |
4 |
cups chicken stock or broth | |
1 1/2 |
teaspoons packed brown sugar | |
1 |
teaspoon white wine vinegar | |
| * * * * | ||
| Salt and pepper |
Soak beans overnight in 2 tablespoons oil, 1 1/2 teaspoons salt and water to well cover beans; drain. Heat olive oil in 4- or 6-quart pressure cooker. Sauté chicken until no longer pink in the center, about 3 minutes. Add onion, carrot, garlic, chile, chili powder, oregano and allspice. Sauté 2 minutes. Stir in beans, chicken stock, brown sugar, and vinegar. Close cover securely. Place pressure regulator on vent pipe. COOK 20 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Season to taste with salt and pepper.
Makes 4 servings
