Loading page…

Your personal assistant for meal planning and recipe management.

Expect a reply within 2 business days.

Made with for home cooks everywhere

Instant Pot Yardbird Chili with White Beans | Daily Dine

Instant Pot Yardbird Chili with White Beans

Use dry beans in your Instant Pot for this white chicken chili. Green enchilada sauce, chopped green chiles, and fresh cilantro add tons of flavor.

dinnermexican-inspiredmexican

Prep Time: 20 minutes

Cook Time: 65 minutes

Total Time: 110 minutes

Servings: 8

Nutritional Information

Calories:330 kcal

Carbohydrate:40 g

Cholesterol:27 mg

Fat:11 g

Dietary Fiber:11 g

Protein:20 g

Saturated Fat:4 g

Sodium:977 mg

Sugar:3 g

Unsaturated Fat:0 g

Ingredients

2 tablespoons vegetable oil

1.5 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®), undrained

1 tablespoon oregano

1 teaspoon cumin

1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste

0.5 cup chopped cilantro, or to taste

Instructions

Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Pour in oil. Add chicken and sauté until lightly browned, 5 to 7 minutes. Add onion and garlic; sauté until soft and translucent, about 5 minutes more.
Step 2
Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin. Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
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.