adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot Yardbird Chili with White Beans
Instant Pot Yardbird Chili with White Beans
0 Likes
Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
110 minutes
Whip up Instant Pot white chicken chili with dry beans, green enchilada sauce, chiles, and cilantro for a flavorful twist.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1.5 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
  • 0.5 cup chopped cilantro, or to taste
Instructions:
  • Preheat a multi-functional pressure cooker (like Instant Pot) using the Sauté function. Drizzle in oil. Cook chicken until lightly browned, 5 to 7 minutes. Stir in onion and garlic; cook until softened and translucent, about 5 minutes.
  • Combine enchilada sauce, dry beans, broth, green chiles, oregano, and cumin in the pot. Secure the lid, set to high pressure for 45 minutes following the manufacturer's instructions. Let the pressure naturally release for 10 to 15 minutes.
  • After following the manufacturer's instructions, allow the beans to fully cook for at least 25 minutes with natural release. Remove the lid, then top the chili with a delicious blend of shredded Cheddar-Monterey Jack cheese and fresh cilantro.

Similar Recipes