Ingredients

The following ingredients have 4 Servings
  • 2 large boneless, skinless chicken breasts (roughly 1 lb)
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 15 oz can white beans (cannellini or great northern beans), rinsed + drained
  • 1 4 oz can diced green chilis
  • 2 cups frozen or canned corn kernels
  • 1 1/2 cups chicken stock
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • juice, 1 lime
  • optional toppings: cilantro, jalapeno, shredded cheese, tortilla chips etc…

Instruction

  • Add the following ingredients to your Instant Pot in this order: onion, garlic, white beans, green chilis, corn kernels and top with chicken.
  • Pour chicken stock over top and stir in spices.
  • Seal lid and clove valve. Set Instant Pot to pressure cook on high for 10 minutes.
  • When done quick release valve to release all pressure.
  • Remove top and use tongs to remove your chicken from the rest of the ingredients.
  • On a cutting board use two forks to shred chicken into bite-sized pieces.
  • Add chicken back into Instant Pot and top with lime juice and cilantro (if desired). Stir until everything is well-combined.
  • Serve with optional toppings.
  • Will keep in fridge for up to 5 days. Freezes for up to 3 months.