1. Season the chicken with 1 1/2 teaspoons of the salt, 1 teaspoon of the cumin, and 1 teaspoon of the chili powder.
2. Set a pressure cooker to the “browning” program and heat the olive oil. When it is hot, add the chicken breasts (in batches if necessary) and cook until they are golden on both sides and just cooked through, 8 to 10 minutes. Transfer the chicken to a plate, tent it with foil or plastic wrap, and set aside.
3. Add the onions, poblano and serrano chiles, cilantro stems, chipotle chile, garlic, oregano, remaining 2 1/2 teaspoons cumin, and remaining 1 teaspoon chili powder to the pressure cooker. Cook, stirring occasionally, until the vegetables are soft, 5 to 6 minutes. Add the beans, chicken stock, and canned chiles. Close and lock the lid, and set to “high pressure” for 15 minutes.
4. While the beans are cooking, shred the cooled chicken into bite-size pieces and set it aside.
5. Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Add the remaining 1 tablespoon salt and the cornmeal, and stir to combine. Close and lock the lid, and reset to “high pressure” for 8 minutes.
6. Release the pressure, unlock, and carefully open the lid. The beans should be tender; if not, continue to cook them under pressure for 1 to 2 minutes longer.
7. Set the pressure cooker to the “simmer” program. Stir in the chicken and cook, uncovered, until the chicken is heated
through, about 10 minutes.
8. Serve the chili in bowls, garnished with sour cream, lime wedges, minced red onion, minced jalapeños, grated cheese, and cilantro leaves.
Yield: 4 to 6 servings