Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 45 mins
Servings: 8