Serves 6-8 0 minutes prep time / 25 minutes cook time / 25 minutes total time
INGREDIENTS
- 4 cups chicken broth warmed
- 1 3/4 lbs skinless boneless chicken thighs
- 4 cloves garlic minced
- 1 onion finely diced
- 30 oz white northern beans 2 cans drained and rinsed
- 4 oz diced green chilis 1 cans undrained
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 2 tsp kosher salt
- 1/2 tsp pepper
- sour cream for garnish optional
- chopped cilantro for garnish optional
INSTRUCTIONS
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Add all ingredients to the pot and stir to combine, then secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
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When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
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Carefully remove the chicken from the pot to a cutting board and shred.
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Use a fork or an immersion blender to break up about half the beans.
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Return chicken to the pot and stir to combine. Serve hot garnished with sour cream and chopped cilantro (optional).
Source:- Cosorithis