Pressure Cooker Anaheim Chicken Chili

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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1 cup chopped onion
4 cloves garlic, minced or pressed
1/4 cup ghee or butter, softened
2 large tomatoes, peeled & chopped
3 tablespoons organic chili powder
1 tablespoon organic cumin
2 teaspoons sea salt (real salt)
1 teaspoon black pepper
4 large roasted hatch chile peppers, blackened skins and seeds removed, chopped
5 cups filtered water
1 1/2 pounds bone-in, skin-on chicken
1 large potato peeled and quartered
1 cups heavy cream
1 can organic cannellini beans, drained & rinsed
1 can kidney beans, drained & rinsed
shredded cheese, optional garnish
scallions, optional garnish

Cook onions and garlic in ghee using the saute feature on your pressure cooker for 3-5 minutes or until soft.
Add chopped tomato, peppers and seasoning, saute an additional 1-2 minutes.
Layer chicken pieces and quartered potato on top of the sauteed vegetables. Then add water.
Cook under pressure for 30 minutes.
Carefully use quick depressurization method to release pressure.
Remove chicken pieces and set aside to cool.
Puree potato quarters with roughly 1/4 of the chili mixture (to thicken) then add back into the cooker.
Remove chicken meat from the skin/bones, shred chicken and add back into the cooker along with heavy cream and beans.
By default your pressure cooker should go into the warm function after depressurization. Allow it to set for 5-10 minutes for flavors to combine and beans to heat.
serve bowls with a garnish of cheddar cheese and sliced green onions.

Recipe Notes
If you are dairy free, sub coconut cream for the heavy cream and use coconut oil in place of the ghee/butter.

Slightly adapted from a recipe from