Instant Pot® Yardbird Chili with White Beans

Name: Instant Pot® Yardbird Chili with White Beans
Total time: 105
Yield: 8
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

Recipe by bdweld from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

8 servings

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2 tablespoons vegetable oil
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1.5 chicken breasts, cut into 1/2-inch cubes
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1 medium onion, diced
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4 cloves garlic, crushed
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1 (28 ounce) can green enchilada sauce
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2 cups dry great northern beans, sorted and rinsed

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2 cups chicken broth
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2 (4 ounce) cans chopped green chiles (such as Hatch®), undrained
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1 tablespoon oregano
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1 teaspoon cumin
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1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
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0.5 cup chopped cilantro, or to taste

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.