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Instant Pot Chicken Chili with White Beans

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PREP TIME
20 min
COOKING TIME
65 min
TOTAL TIME
110 min
SERVINGS
8 servings
Dinner Mexican
Instant Pot Chicken Chili with White Beans
Ingredients
  • 2 tablespoons vegetable oil
  • 1 1/2 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
  • 1/2 cup chopped cilantro, or to taste
Instructions
1
Activate the multi-functional pressure cooker, such as an Instant Pot, and switch it to its Sauté mode. Introduce a small amount of oil into the pot. Add boneless, skinless chicken breast and cook until it reaches a light brown color, approximately 5 to 7 minutes. Introduce diced onions and minced garlic into the pot; cook until they become soft and translucent, around 5 minutes longer.
2
Add a can of enchilada sauce, dried pinto beans, chicken broth, diced green chiles, oregano, and cumin. Close the lid securely and lock it in place. According to the manufacturer's guidelines, set the pressure cooker to high pressure and set a timer for 45 minutes. Allow at least 25 minutes for the pressure to build up naturally.
3
Once the pressure has been released according to the manufacturer's instructions, unlock and remove the lid. Sprinkle shredded Cheddar-Monterey Jack cheese blend on top of the chili and garnish it with chopped cilantro.