Ingredients
The following ingredients have 10 Servings
- 1 tablespoon olive oil
- 1 cup finely chopped white or yellow onion
- 6 cloves garlic (minced)
- 1 ½ tablespoons ground cumin
- 1 tablespoon coriander
- 1 teaspoon dried oregano
- 7 ounces diced green chiles1 (undrained)
- 3-3 ½ pounds boneless, skinless chicken (in large chunks)
- 2-15 ounce cans reduced-sodium chicken broth
- 2-15 ounce cans Great Northern beans (drained and rinsed)
- Salt and pepper to taste
- Cilantro
- Grated Monterrey Jack cheese
Instruction
- Turn Instant Pot on to SAUTE normal.
- Add olive oil, and swirl to coat inner pot.
- Stir in onion, and cook until just beginning to be translucent.
- Add garlic, and cook 30 seconds, stirring regularly.
- Stir in cumin, coriander, and oregano.
- Add green chiles with their liquid, and cook, stirring regularly, until most of the liquid has evaporated.
- Turn off.
- Place chicken pieces over green chile mixture, and pour chicken broth over the chicken.
- Close the lid, and make sure the pressure release valve is turned to "SEALING".
- Turn Instant Pot to MANUAL pressure and adjust time to 25 minutes.
- Once the pot reaches pressure, it will begin counting down. The pot should reach pressure within 10-15 minutes.
- Once it has finished cooking, quick pressure release2, and then remove lid.
- Stir in drained beans.3
- Using two forks, carefully shred chicken.
- Season with salt and pepper to taste.
- Serve topped with fresh cilantro and grated Monterrey Jack cheese. Other topping ideas include fresh avocado slices and tortilla strips.