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.