Ingredients

• 2 tablespoons vegetable oil
• 1.5 chickens breasts , cut into 1/2-inch cubes
• 1 medium onion , diced
• 4 cloves garlic , crushed
• 1 , 28 ounce
• 2 cups dry great northern beans , sorted and rinsed
• 2 cups chicken broth
• 2 , 4 ounce
• 1 tablespoon oregano
• 1 teaspoon cumin

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving