Use dry beans in your Instant Pot for this white chicken chili. Green enchilada sauce, chopped green chiles, and fresh cilantro add tons of flavor.
Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
330 Calories
Recipe Instructions
Step 1
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.
Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Pour in oil. Add chicken and sauté until lightly browned, 5 to 7 minutes. Add onion and garlic; sauté until soft and translucent, about 5 minutes more.
Step 3
Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Ingredients
2 tablespoons vegetable oil
2 cups chicken broth
4 cloves garlic, crushed
1 medium onion, diced
1 teaspoon cumin
1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
1 tablespoon oregano
1 (28 ounce) can green enchilada sauce
2 cups dry great northern beans, sorted and rinsed
2 (4 ounce) cans chopped green chiles (such as Hatch®), undrained
