Ingredients
3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil, divided 1 medium onion, chopped1 jalapeno pepper, seeded and chopped4 garlic cloves, minced2 teaspoons dried oregano1 teaspoon ground cumin2 cans (15 ounces each) cannellini beans, rinsed and drained, divided 2-1/2 cups chicken broth, divided 1-1/2 cups shredded cheddar cheeseOptional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro
Preparation
Toss chicken with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken.
Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. Return chicken to pressure cooker.
In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.
