An Instant Pot version of my favorite Green Chicken Chili recipe.
Ingredients
3 boneless skinless chicken breasts
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon pepper
1 (15-oz) can red kidney beans, drained and rinsed
1 (15-oz.) can cannellini beans, drained and rinsed
1 (1-lb.) bag frozen corn kernels
24 oz. bottle chicken broth
2 (16-oz.) jars green salsa (salsa verde)
¼ cup fresh cilantro, roughly chopped
For serving:
shredded cheddar and Monterey Jack cheese
sour cream
crushed tortilla chips
Instructions
Add everything to the Instant Pot except the cilantro. (Do not fill it more than ⅔ full.) Make sure that the vent is closed.
Set in on the POULTRY setting. (High pressure, 15 minutes).
When the pot beeps, release pressure, take off lid. Remove chicken and shred with two forks. Add back to pot. Stir in cilantro and check for seasoning.
Ladle into bowls and top with cheese, sour cream, and crushed chips.
Recipe by Simple as That at https://simpleasthatblog.com/instant-pot-green-chicken-chili/