Pressure Cooker Passion

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

1. Season chicken with adobo
2. Turn on “Sauté” function.  Add oil, when it is hot add chicken and brown 2 minutes on each side.  Remove and set aside
3. Add onion, garlic and green pepper then sauté for 2- 3 minutes.
4. Add the cumin, salt, cayenne pepper and coriander.
5. Drain and rinse the can of Great Northern Beans. Dump the beans into the Instant Pot.
6. Open the can of chopped green chilies and add to the Instant Pot. Do not drain.
7. Add chicken thighs back into the pot.
8. Add in the chicken broth, and lime juice. Give it a good stir to mix everything together.
9. Place the lid on the Instant Pot and lock it in place. Make sure your knob is set to the sealing position.
10. 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.
11. When the timer is finished perform a quick release.
12. Open the lid and remove the chicken.
13. 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.
14. Add the sour cream and stir.
15. Shred the chicken and add it back to the pot.
16. Garnish with cilantro and serve.