Pressure-Cooker White Bean Chicken Chili

• 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
• 2-1/2 cups chicken broth, divided
• 1-1/2 cups shredded cheddar cheese
• Optional toppings: sliced avocado, quartered cherry tomatoes and chopped fresh cilantro

1. 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.
2. 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.
3. 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.
4. 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.

chicken breasts, salt, pepper, olive oil, onion, pepper, garlic, oregano, ground cumin, cannellini beans, chicken broth, cheddar cheese, toppings

Taken from www.tasteofhome.com/recipes/pressure-cooker-white-bean-chicken-chili/ (may not work)