Instant Pot® Yardbird Chili With White Beans - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 1/2 chicken breasts, cut into 1/2-inch cubes
1 medium onion, diced
4 cloves garlic, crushed
1 (28 ounce) can green enchilada sauce
2 cups dry great northern beans, sorted and rinsed
2 cups chicken broth
2 (4 ounce) cans chopped green chiles (such as Hatch(R)), undrained
1 tablespoon oregano
1 teaspoon cumin
Garnish:
1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
1/2 cup chopped cilantro, or to taste

Preparation

Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more.
Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.