Serves: 6 | Prep: 15-20 min | Cook: 25 min | Ready: 40-45 min
1 1/4 lb. chicken tenders or boneless
3 c. low-sodium chicken broth
1 T. olive oil + 1 T. butter
1 small yellow onion , diced
2 cloves garlic , finely minced
2 (4.3 oz) can diced green chilies
3/4 tsp. cumin
1/2 tsp. paprika
1/2 tsp. dried Mexican oregano
¼ – ½ tsp. ground coriander
1/4 tsp. cayenne pepper
salt and pepper, to taste
2 (15 oz.) cans Northern white beans
1 (8 oz) pkg cream cheese, room temp.
(microwave for 45 seconds if
straight out of the frig.)
1 T. fresh squeezed lime juice
Toppings: Tortilla chips or strips, shredded cheese, avocado, sour cream, lime wedges or jalapenos.
Add 1 cup of the chicken broth to Instant Pot, then add chicken in a single layer. Season with salt, pepper and close the lid. Set to Pressure Cook for 10 minutes. When timer beeps, allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam. Remove chicken and broth, set both aside. Allow the chicken to rest 5 minutes before cutting, or shredding.
While chicken is cooking take 1 cup of the beans and puree them with a few tablespoons of broth, set aside.
Set Instant Pot to Sauté and pour in olive oil and butter. Add onions and cook until translucent. Add garlic and cook 2 minutes, stirring to prevent burning. Add some broth if necessary.
Add green chilies, remaining chicken broth, spices, beans and cut up chicken. Set pot to pressure cook on high for 5-7 minutes. Allow the pressure to release naturally for 5 minutes, then turn the valve to “venting” to release any remaining steam.
Add cream cheese and lime juice, cook for 5 minutes on “Saute” or “Warm” while stirring constantly.
Top with optional toppings and serve.