Ingredients1 h 45 m servings 330
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- Cook's Note:
- You can use chicken thighs in place of breasts, if you prefer.
Per Serving: 330 calories; 10.7 39.7 20 27 977 Full nutrition
ReviewsRead all reviews 19
I've made this recipe twice in the last month and we just love it! The instant pot makes it so easy. The only change I made the second time around was to cut the beans back by half a cup (this...
Since our instantpot is the 3 quart size, I cut the recipe in half. I found that after cooking there were way too many beans and they were undercooked. Maybe because of the surplus of beans, ...
I already suspected that this recipe may need to be tailored for the 3-Qt IP so I reduced the amount of chicken as well as the beans (by about 3/4c. I used all of the chilis and the enchilada s...
Made this chili for the first time for a church chili contest. Won 1st place. I did mix it up just a little, I used the insta-pot to pressure soak the beans (2 cups of water per 1 cup of beans...
I would used some chili's with a little more heat and yes I would make it again!
I just got an Instant Pot for Christmas and wanted to try it out. This was very easy and very good. Will definitely make it again. I did follow the suggestions for adding a little more time t...