White Chicken Chili in the Instant Pot

• Gluten free

• Meat

  • 1 1/3 lbs Chicken thighs, skinless boneless

• Produce

  • 2 cloves Garlic
  • 1 can Green chilis
  • 1 2 cans can Northern beans, white
  • 1 Onion, medium
  • 1 tsp Oregano, dried

• Canned Goods

  • 5 cups Chicken stock, homemade or store-bought

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/2 tsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on apinchofhealthy.com

Description

Directions

• Add all ingredients to the Instant Pot, and place the lid on and lock it.
• Use the manual keys to set the Instant Pot to 13 minutes manual.
• After the cooking has completed, use the quick release lever to release the pressure.
• Carefully remove the chicken thighs, and use two forks to shred the chicken.
• Return chicken to the pot, and serve immediately.
• Rinse and drain 3/4 pound of dry northern beans. I did not soak mine.
• Add all ingredients (except chicken) to the pot, plus an extra 1 and 1/2 cups of chicken  stock.
• Cook on manual high pressure for 28 minutes, then quick release.
• Rinse the inside of the lid under cold tap water to help with re-sealing.
• Add the chicken thighs.
• Place the lid back on, lock it, and set it at 13 minutes on manual high pressure.
• Allow to naturally release (NPR) for 10 minutes, and then quick release the rest of the pressure.
• Remove the chicken, and shred with two forks; return to the pot.

Nutrition