Ingredients
- 2 cans (15 ounces each) cannellini beans (white kidney beans), rinsed and drained
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 cans (15 ounces each) diced tomatoes
- 1/2 cup chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 small jalapeno peppers, seeds removed, minced
- 1 package (16 ounces) frozen corn
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese
Directions
- Remove lid of pressure cooker. Mash 1/2 cup of cannellini beans with a fork. Place mashed beans and all ingredients except cheese in cooking. Stir to combine.
- Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
- Press MEAT/STEW mode and adjust cooking time to set for 15 minutes.
- When cooking has finished, press steam release button to quick release pressure. Remove lid, stir mixture and top with shredded cheddar cheese before serving.
Serves: 12
