This Saturday is our Church’s Annual Chili Cook Off!! This is the first year in many years that I won’t be able to attend. 
I made this chili recipe on Sunday for the “Big Game”. It was delish. It is a nice change of pace from my traditional beef & red bean recipe. This is the first time I used my pressure cooker to make chili. I liked it but…when I make chili on the stove I taste it as I go and add a pinch of this and a sprinkle of that etc…you can’t do that with a pressure cooker. Let me know what you think. Enjoy!
Pressure Cooker Chicken Chili
Ingredients:
3 chicken breasts
2 cans white beans
3 cups chicken stock
¼ cup cream
1 (15 oz) can diced tomato
1 onion, chopped
1 cup frozen corn
2 cups chopped spinach or kale
3 TB chili powder (add more if you want it spicy)
1 TB dried Cilantro
2 cloves garlic, chopped
Salt & pepper to taste
2 TB olive oil
Sour cream & shredded cheese for garnish
Directions:
Season chicken with salt & pepper. Set pressure cooker to the brown/sauté setting. Sauté onions & garlic in olive oil for a few minutes until softened. Add all of the ingredients except for the beans. Set pressure cooker to cook for 20 minutes. After the pressure has come down, remove chicken, shred with two forks, return to pressure cooker, stir in beans and let stand for 10 minutes. Serve over rice, top with sour cream & shredded cheese.
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