White Chicken Chili in the Instant Pot

Ingredients

1.3 pounds skinless boneless chicken thighs

5 cups chicken stock homemade or store-bought

2 cloves garlic finely minced

1 medium onion diced

2 cans can white northern beans drained and rinsed, 15-ounce cans

1 can diced green chilis undrained, 4 ounces

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon salt

1 teaspoon ground black pepper

Instructions

Add all ingredients to the Instant Pot, and place the lid on and lock it.
Use the manual keys to set the Instant Pot to 13 minutes manual.
After the cooking has completed, use the quick release lever to release the pressure.
Carefully remove the chicken thighs, and use two forks to shred the chicken.
Return chicken to the pot, and serve immediately.

To Use Dry Beans

Rinse and drain 3/4 pound of dry northern beans. I did not soak mine.
Add all ingredients (except chicken) to the pot, plus an extra 1 and 1/2 cups of chicken stock.
Cook on manual high pressure for 28 minutes, then quick release.
Rinse the inside of the lid under cold tap water to help with re-sealing.
Add the chicken thighs.
Place the lid back on, lock it, and set it at 13 minutes on manual high pressure.
Allow to naturally release (NPR) for 10 minutes, and then quick release the rest of the pressure.
Remove the chicken, and shred with two forks; return to the pot.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Using dry beans may alter nutrition information slightly, since nutrition was calculated using the original recipe.
For frozen chicken thighs, I still use the same cook time. I just add 5 minutes of naturally pressure release (NPR), and then release quick release valve. The chicken was perfect!