Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 cups low sodium chicken bone broth
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 8 oz diced green chilis
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 45 oz cannellini beans
  • 1 cup frozen sweet corn
  • 1 whole lime, juiced
  • 0.5 cup fresh cilantro
  • salt to taste
  • black pepper to taste

Instructions:

  1. Sauté the aromatics. Set the cooker to Sauté and add a splash of oil. Toss in the diced white onion and cook for 5 minutes until translucent and sizzling.
  2. Infuse the garlic. Add the 3 cloves of minced garlic and 1 tbsp ground cumin. Stir for 1 minute until the fragrance fills the room.
  3. Deglaze the liner. Pour in 1/2 cup of the chicken bone broth and scrape the bottom with a wooden spoon. Note: This prevents the burn error during the pressure cycle.
  4. Layer the proteins. Place the 1.5 lbs chicken breasts on top of the onions. Ensure they are in a single layer for even cooking.
  5. Add seasonings and liquid. Pour in the remaining broth, 8 oz green chilis, dried oregano, and smoked paprika. Do not stir; let the chicken stay submerged.
  6. Seal and cook. Lock the lid and set to Manual or Pressure Cook on High for 15 minutes.
  7. Natural release. Once the timer beeps, let the pot sit undisturbed for 10 minutes. This keeps the chicken fibers from shattering and becoming tough.
  8. Shred the chicken. Remove the chicken to a bowl and shred with two forks. It should feel velvety and pull apart effortlessly.
  9. Build the texture. Stir in the 45 oz rinsed cannellini beans and 1 cup frozen sweet corn. Use your masher to crush some beans against the side of the pot.
  10. Final brightness. Stir the shredded chicken back in. Add the lime juice and chopped cilantro until the broth looks lively and green.