Ingredients
- 1 ½ lbs boneless chicken thighs
- 2 15 ounce can Great Northern Beans, rinsed and drained
- 4 ounce can Green chilies, chopped
- 1 small onion, chopped
- 1 green pepper
- 3 cloves garlic, chopped
- 4 cups chicken broth
- Juice of 1/2 lime
- 1 cup sour cream
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon coriander
- ¼ teaspoon cayenne pepper
- 1 teaspoon adobo
- 2TB olive oil
Instructions
- Season chicken with adobo
- Turn on “Sauté” function. Add oil, when it is hot add chicken and brown 2 minutes on each side. Remove and set aside
- Add onion, garlic and green pepper then sauté for 2- 3 minutes.
- Add the cumin, salt, cayenne pepper and coriander.
- Drain and rinse the can of Great Northern Beans. Dump the beans into the Instant Pot.
- Open the can of chopped green chilies and add to the Instant Pot. Do not drain.
- Add chicken thighs back into the pot.
- Add in the chicken broth, and lime juice. Give it a good stir to mix everything together.
- Place the lid on the Instant Pot and lock it in place. Make sure your knob is set to the sealing position.
- Press the Pressure Cook button on the Instant Pot. Make sure your Instant Pot is set to High Pressure. The display screen will show 12 minutes.
- When the timer is finished perform a quick release.
- Open the lid and remove the chicken.
- Using a potato masher or an immersion blender mash or blend ¼ to half the beans. We want to keep most of the beans in tact but thicken the chili.
- Add the sour cream and stir.
- Shred the chicken and add it back to the pot.
- Garnish with cilantro and serve.
