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.
Preparation Time
15 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 20 mins
Calories
330 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
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
½ cup chopped cilantro, or to taste
1 ½ chicken breasts, cut into 1/2-inch cubes
2 cups dry great northern beans, sorted and rinsed
2 (4 ounce) cans chopped green chiles (such as Hatch®), undrained
