Instant Pot® Yardbird Chili With White Beans

• 2 tablespoons vegetable oil
• 1 1/2 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(R)), undrained
• 1 tablespoon oregano
• 1 teaspoon cumin
• Garnish:
• 1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
• 1/2 cup chopped cilantro, or to taste

1. 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.
2. 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.
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.

vegetable oil, chicken breasts, onion, garlic, green enchilada sauce, dry great northern beans, chicken broth, green chiles, oregano, cumin, cheddarmonterey, cilantro

Taken from www.allrecipes.com/recipe/267957/instant-pot-yardbird-chili-with-white-beans/ (may not work)