Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breasts , cubed, or more to taste
• 0.5 large onion , diced
• 2 roasteds Hatch chile peppers - seeded , de-veined, and diced, or more to taste
• 3 cloves garlic , minced
• 1 tablespoon ground cumin
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 2 cups chicken broth
• 1 , 16 ounce
• 1 , 15.5 ounce
• 2 earss corn , kernels cut from cob
• 0.25 cups minced cilantro
• 0.25 cups all-purpose flour
• 1 tablespoon potato starch , Optional
• 2 tablespoons cold water , Optional
• 1 lime , cut into wedges

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

Nutrition per serving