Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Additional Time:
25 mins
Total Time:
1 hr 50 mins
Servings:
8
Ingredients
Directions
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.
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.
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.
Recipe Tip
You can use chicken thighs in place of breasts if you prefer.
Nutrition Facts (per serving)
330
Calories
11g
Fat
40g
Carbs
20g
Protein
