Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
10
Ingredients
Toppings:
- 1(14.5 ounce) packagetortilla chips, crumbled
- 1cupsour cream, or as needed
- 1cupshredded Cheddar cheese, or as needed
- 1bunchchopped fresh cilantro
Directions
Place chicken in a multi-functional pressure cooker (such as Instant Pot) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.
Nutrition Facts (per serving)
| 494 | Calories |
| 21g | Fat |
| 45g | Carbs |
| 30g | Protein |
