- 2 tablespoons vegetable oil
- 1 1/2 chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, diced
- 4 cloves garlic, crushed
- 1 (28 ounce) can green enchilada sauce
- 2 cups dry great northern beans, sorted and rinsed
- 2 cups chicken broth
- 2 (4 ounce) cans chopped green chiles (such as Hatch®), undrained
- 1 tablespoon oregano
- 1 teaspoon cumin
- Garnish:
- 1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
- 1/2 cup chopped cilantro, or to taste
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more.
- Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.
05/20/2019
recipepes.com
nstant pot® yardbird chili with white beans, recipe
PT15M
PT1H
5
455 calories
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