Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 2 medium onions (diced)
  • 1½ tbsp Ancho chili powder ( or substitute regular chili powder)
  • 3 cloves garlic (minced)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 jalapenos (seeded and diced)
  • 4 cups gluten free chicken broth
  • 1 can Great Northern beans (rinsed and drained)
  • 1 can Cannellini beans (rinsed and drained)
  • 1.5 lbs chicken breasts chopped (about 3 large)
  • 2 Roma tomatoes (diced )
  • ⅓ cup fresh cilantro (chopped)
  • 2 tbsp fresh lime juice
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • lime wedges (to serve)
  • sour cream (optional) (to serve)

Instruction

  • Cook the onions in a little olive oil in the inner pot of the Instant Pot by turning on the saute function and adjust it to the medium heat setting, then cook for about 5 minutes.
  • Then add Ancho chili powder, garlic, cumin, oregano, and Jalapenos and stir well.
  • Add the gluten free chicken broth, chicken, Great Northern beans, Cannelini beans and stir well.
  • Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 6 minutes at High Pressure, then let the pressure release naturally for ten minutes.
  • After you open the lid and add chopped tomato, chopped cilantro, and lime juice and simmer on the saute setting for three to four minutes to let the tomato soften.
  • Taste and add salt and pepper to taste. Serve with lime wedges and sour cream if desired.