Name: Instant Pot® Yardbird Chili with White Beans
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Vegetable oil - 2 tablespoons; Chicken breasts, cut into 1/2-inch cubes - 1 ½; Onion, diced - 1 medium; Garlic, crushed - 4 cloves; Green enchilada sauce - 1 (28 ounce) can; Dry great northern beans, sorted and rinsed - 2 cups; Chicken broth - 2 cups; Chopped green chiles (such as Hatch®), undrained - 2 (4 ounce) cans; Oregano - 1 tablespoon; Cumin - 1 teaspoon; Shredded Cheddar-Monterey Jack cheese blend, or to taste - 1 cup; Chopped cilantro, or to taste - ½ cup

Instant Pot® Yardbird Chili with White Beans

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Yardbird Chili with White Beans

1. Vegetable oil - 2 tablespoons

2. Chicken breasts, cut into 1/2-inch cubes - 1 ½

3. Onion, diced - 1 medium

4. Garlic, crushed - 4 cloves

5. Green enchilada sauce - 1 (28 ounce) can

6. Dry great northern beans, sorted and rinsed - 2 cups

7. Chicken broth - 2 cups

8. Chopped green chiles (such as Hatch®), undrained - 2 (4 ounce) cans

9. Oregano - 1 tablespoon

10. Cumin - 1 teaspoon

11. Shredded Cheddar-Monterey Jack cheese blend, or to taste - 1 cup

12. Chopped cilantro, or to taste - ½ cup

How to cook deliciously - Instant Pot® Yardbird Chili with White Beans

1. Stage

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.

2. Stage

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.

3. Stage

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.