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I prepared this chili to take to our weekly Bible study. Everyone loved it and looks forward to getting the recipe. Rick even said he had two bowls. I had enough to freezer bank for two additional meals! This 8 quart version of the BeCooker is a great in between size and affords an opportunity to make large batches of your favorites for later meals.
I really enjoyed this pressure cooker. Some of the best features are the fact that it comes with a stainless steel insert and two gaskets! It also comes with a rack, measuring cup and rice spoon. Overall this version of an electric pressure cooker works very well and it is super affordable. I like the fact that it can be used as a rice cooker, slow cooker, pressure cooker and has all the presets you could ever want. You can also adjust your cooking time up or down as well as delay the start time.
If you have been on the fence about giving one of these great pieces of kitchen equipment a try, this one might just be your ticket. They offer the BeCooker in three sizes. Mine is 8 quarts but they also offer a 4 quart and a 6 quart version. Great for any family of any size. Use the link above to learn more or to purchase yours.
I hope you have enjoyed this equipment review and recipe! I hope you give this recipe a try sometime soon and if you are in the market for a pressure cooker, I hope you will check out the BeCooker!
NOTE: I am using a BeCooker 8 quart electric pressure cooker using the “meat/Stew” setting. Please refer to the owner’s manual for the best results from your particular model of appliance. Not all of are the same and some have default settings and some have manual settings.
Place all the ingredients into the vessel of your pressure cooker.
Use the setting recommended for your machine for meat or stew. I cooked this for 35 minutes.
Natural release the pressure. Meaning allow the pressure on the machine to disperse naturally without releasing the valve. This will help you to have super tender chicken in the chili.
Once pressure has been released, remove the lid, stir the chili and serve.
Serve this chili with grated Monterey jack cheese, chopped sweet onion, fresh, chopped cilantro and a dollop of sour cream or Mexican crema.
Leftovers can be kept in an airtight container in the refrigerator for up to one week and in the freezer for up to three months.
This is an excellent option for freezer banking, and you can make a big batch and divide and freeze. Reheat on the stove top or in the pressure cooker for quick reheated frozen chili!
4 cloves garlic, chopped
4 cups chicken stock
2 tablespoons ground cumin
2 tablespoons Mexican oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
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Today I am sharing a recipe for white bean chicken chili made with ingredients from the pantry and freezer and sponsored by the good people at BeCooker! This chili is an awesome recipe that can be made in big batches simply and enjoyed by a crowd or freezer banked for later use. I am using the new BeCooker electric pressure cooker to make mine in a hurry and I am going to share my thoughts on this machine so you can give it a try if you want to!
Thank you to BeCooker for sponsoring today's video and providing the equipment to review. My white bean chicken chili is super easy to throw together and when you use the electric pressure cooker to make it, this dish will come together in under an hour and taste like it was slow cooked all day. THAT is the magic of pressure cooking! Full slow cooked flavor without all the waiting.
The chili starts with white meat chicken that I have cubed. I am using canned white beans, in my case, some great northern beans. Use what you have in your pantry. If all you have is pinto beans, go for it! This chili will be just as delicious. I also use a large can of petite diced tomatoes and a large can of fire roasted green chilies which are not spicy, but perfect for this dish. I added in a jar of chile verde salsa and a chopped onion along with a couple cups of chicken stock and the requisite spices. All the amounts and ingredients will be available in a printable website link below.
You can choose to brown or sautee your chicken in the BeCooker if you like but I am tossing everything in at one time because on this day I was crunched for time. The chili still came out amazing! Once you have all your ingredients in the vessel, give it a good stir and make sure it is below the "fill" line. Be sure not to go over because this can effect the performance of your pressure cooker.
I set mine on the meat/stew setting for the default of 30 minutes and then when the timer went off I quick released the pressure. Since I have used cubed chicken the quick release is a good idea so you don't over cook the meat and have it turn to mush. If I had used whole and/or frozen chicken, I would have cooked them for longer and allowed the cooker to natural release. This will ensure nice and tender chicken.
4 large chicken breasts, cubed
2, 40-ounce cans great northern beans drained and rinsed.
1, 28 ounce can petite diced tomatoes
1, 28 ounce can fire roasted green chilies
2 cups salsa verde
1 large onion, chopped
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
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