WHITE BEAN CHILI INSTANT POT RECIPES

Steps:

• 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.

Steps:

• Turn the pressure cooker on to the sauté function and wait until it becomes hot.
• Once hot, add olive oil, onion, green pepper, garlic, mushrooms, carrots, cumin, chili powder and oregano.
• Cook for 5 minutes or until the vegetables begin to soften and then turn the instant pot off.
• Add the vegetable broth and give the pot a good stir, making sure that any of the vegetables are not stuck to the bottom of the pot.
• Add the beans and chicken into the pot and stir well, making sure the chicken is evenly distributed to ensure that all pieces are equally cooked.
• Close the instant pot, make sure that the vent is sealed and cook on high pressure for 15 minutes, or until chicken is white and cooked throughout.
• Once the chicken is cooked, turn the pot off, and allow the chili to rest, and the pressure to be released for about 15 minutes.
• Serve chili in 4 large soup bowls and top with minced cilantro.