Cajun White Chicken Chili in the Pressure Cooker
A creamy and boldly flavored Cajun spin on white chicken chili made tender in the pressure cooker with smoky andouille sausage, hearty white beans, tangy salsa verde, and a luxuriously creamy finish.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon Oil
- 1 lb Andouille sausage sliced or diced
- 1 lb Boneless skinless chicken breasts or thighs seasoned with Cajun spice
- 1 tablespoon Butter
- 1 cup Diced onion
- 1 cup Diced celery
- 1 cup Diced bell pepper
- 1 Jalapeno finely diced
- 4 cloves Garlic chopped
- 1 teaspoon Ground cumin
- 1 tablespoon Cajun seasoning
- 4 cups Chicken broth
- 2 cans White beans rinsed and drained
- ½ cup Salsa verde
- ½ cup Sour cream or crema or heavy cream or 4 oz cream cheese
- ¼ cup Grated parmesan or cotija cheese
- Fresh lime juice optional
- Chopped cilantro or parsley optional
- Green onions optional, sliced
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Heat oil in pressure cooker, brown the andouille sausage, then set aside.
- Season chicken with Cajun spice, brown it in the same pot, then set aside.
- Add butter, sauté onion, celery, bell pepper, jalapeno, and garlic for 5 minutes.
- Return sausage and chicken to the pot. Add broth, beans, cumin, Cajun seasoning, and salsa verde. Stir well.
- Pressure cook on high for 20 minutes. Allow natural release for best texture.
- Stir in sour cream or cream choice and sprinkle parmesan or cotija cheese. Garnish with lime juice, herbs, and green onion. Season to taste.
Notes
Store leftovers in an airtight container in the fridge for 4 days or freeze for longer. Great for meal prep!