This chocolate protein shake is delightful and packed with protein.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, diced
- 4 cloves garlic, crushed
- 1 (28 ounce) can green enchilada sauce
- 2 cups dry great northern beans, sorted and rinsed
- 2 cups chicken broth
- 2 (4 ounce) cans chopped green chiles (such as Hatch®), undrained
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
- ½ cup chopped cilantro, or to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.
- You can use chicken thighs in place of breasts, if you prefer.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 11 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 977 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
My wife and I have been making this recipe for years now. It is so delicious and very easy to put together. I have never actually made this as directed by the recipe, in the instant pot, under pressure. I do use the instant pot, but i slow cook it all day. Today i did it for 12 hours, shredding the chicken at about hour 9, when i got home from work. It never disappoints. Since i didn’t take a picture before eating dinner, what you get is the aftermath, 2 nice helpings of leftovers for lunch tomorrow. We can hardly wait. This is our staple winter chili and i predict that it always will be. Take care and enjoy.
So good! It’s just so full of flavor without being too much. This is now my go-to recipe for making white chili.
Had no intention of making any adjustments because I do like to make new recipes as is the first time. BUT I only had one 10oz can of enchilada sauce at home and none of the 3 stores I went to had any! I used the 10oz sauce added one extra 4 oz can of diced green chilies and used an extra 14oz of broth to make the 28oz of ‘sauce’ the recipe called for. I’ve never cooked unsoaked dried beans before so I was a little concerned but there was no to be. The beans were perfectly cooked and creamy soft. Thank you for this recipe, my mother has kidney disease and practically everything she loves to eat she can no longer have. This was so easy to make, amazingly yummy and it is something that she can eat & enjoy!. This recipe is going on my ‘Mom approved’ list.
Just what I was craving, didn’t disappoint!
Delicious though my enchilada sauce was too spicy. I used 1.5 cups of beans. It came out liquidy but I’m fine with that.
Excellent recipe all the way around. My family liked it much more than they thought (picky eaters) and I loved it.
I’ve been looking for a foolproof white chicken chili recipe like this one for years. I’ve made it three times, now, and each time it was both easy and delicious. On one occasion the chicken thighs I used were kind of puny, so I sautéed a few strips of chopped bacon in the Instant Pot beforehand, then drained 90% of the resulting grease and added the chopped bacon back to the pot after the pressure cooking was finished. BONUS: The leftovers are even more tasty a couple of days later! What’s not to love?
Fantastic
Added diced bell peppers, and a diced serrano pepper. Used olive oil instead of vegetable oil. Also used precooked beans, but adjusted the time to 15 mins.
OMG! As soon as I saw the name of this recipe I knew I had to make it. I followed the suggestions made in the reviews to decrease the beans to 1 1/2 cups, and increased the broth to 2 1/2 cups. Since I like spicy, I used one can of hot diced green chiles and one can of mild. I’m a newbie to the Instant Pot, and this was so simple to make. I’ll definitely be making it again!
This is absolutely fabulous! It’s easy and very flavorful!
I was going to make this for my family but they are spice babies so I made it for a chili cook off. The only thing I changed was the natural release time on the end. I let it release for an hour because I started drinking and forgot about it. I placed third so I am not sorry about anything.
A great chili alternative, and easy as pie!
Great but tools others advice and halved the beans and added 1/4 cup of broth. Even my picky father raved about it…that’s saying something!
This recipe is so good. I used my 8 qt Instant Pot and adjusted the recipe for 12. I reduced the beans, as recommended, and increased the time to 1.5 hrs. I let it naturally release for 25 minutes and it was perfect. I garnished the bowls with the recommended garnishes and crushed cantina chips. The family loved it and asked to add it as a keeper!
Delicious recipe. We like beans so I kept the amount of beans the same and increased the amount of chicken broth. Very flavorful. Will definitely make this again.
Delicious, I used the canned beans to decrease cooking time but I loved it
Made this for my husband for Sunday dinner and we loved it. We have an InstaPot but I decide to use the slow cooker. Followed the recipe and used some of the suggestion from the reviews. The flavor was prefect, the cilantro wax a nice touch. I will keep this recipe in my favorites and we’ll make it again. As a treat I made my own homemade tortilla to eat with the chili.
I followed another reviewer’s suggestion and used 2 1/4 C of chicken broth and decreased the beans to 1 1/2 cups. This chili recipe was easy and absolutely delicious! Thanks for a great recipe!
The beans were just a little underdone so I would increase the time by just about 5 minutes.
This is very tasty- the salsa and chilis give it zest without being hot. Next time I will use orzo or rice instead of the beans. Held back the fifth star because it was a real gasser!