INSTANT POT® YARDBIRD CHILI WITH WHITE BEANS

Instant Pot® Yardbird Chili with White Beans image

White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker. You can make this ahead of time using the pressure-cook mode and then switch over to slow-cooker mode.

Provided by bd.weld

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 ½ 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
1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
½ cup chopped cilantro, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 39.7 g, Cholesterol 26.6 mg, Fat 10.7 g, Fiber 11.2 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 977.2 mg, Sugar 3.4 g