SUPER FAST / QUICK RELEASE / GLUTEN-FREE
White Chili
Makes 4 servings
In the mood for a little decadence? Add cream to your chili! Here’s a version of so-called “white” chili: sweet-and-sour (from canned green chiles), comforting, and hearty. It doesn’t freeze well: The cream tends to break and the cornmeal settles to the bottom of the batch. Plan on eating it up when it’s ready. By the way, there’s no salt because the canned green chiles are notoriously sodium-rich. Pass salt at the table, if you wish.
1 pound boneless skinless chicken breasts, cut into ½-inch-wide strips
Two 15-ounce cans white beans, drained and rinsed (3⅓ cups)
1½ cups chicken broth
1 medium yellow onion, chopped (1 cup)
Two 4½-ounce cans mild or hot chopped green chiles (1 cup)
2 medium garlic cloves, peeled and minced (2 teaspoons)
2 teaspoons dried oregano
2 teaspoons ground cumin
¼ cup heavy cream
2 tablespoons yellow cornmeal
2 cups shredded Monterey Jack, Colby, or white Cheddar cheese
1. Mix the chicken, beans, broth, onion, chiles, garlic, oregano, and cumin in a 6- or 8-quart cooker. Lock the lid onto the pot.
2.
Press the button for: PRESSURE COOK
Set it for: MAX
The valve must be: 
Set the time for: 5 minutes with the KEEP WARM setting off
If necessary, press: START
Press the button for: BEAN/CHILI, PRESSURE COOK, or MANUAL
Set it for: HIGH
The valve must be: Closed
Set the time for: 7 minutes with the KEEP WARM setting off
If necessary, press: START
3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
4.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 5 minutes
If necessary, press: START
5. Bring the chili to a simmer. Stir in the cream and cornmeal. Cook, stirring constantly, until the chili thickens somewhat, about 3 minutes. Turn off the SAUTÉ function and remove the hot insert from the machine. Sprinkle the cheese over the chili. Set the lid ajar over the insert for 5 minutes to melt the cheese.