Ingredients:
- 2 Tbsp Olive Oil
- 1 large Yellow Onion, diced
- 1 medium Green Bell Pepper, diced
- 4 cloves Garlic, minced
- 5 lbs Boneless, Skinless Chicken Breasts, cut into 2-inch chunks
- 4 cups Low Sodium Chicken Broth
- 1 (15-oz) can Great Northern or Cannellini Beans, rinsed & drained
- 1 (4-oz) can Diced Green Chiles, undrained
- 1 tsp Dried Oregano
- 1 Tbsp Ground Cumin
- 5 tsp Smoked Paprika
- 1 tsp Salt (to taste)
- Black Pepper (to taste)
- 2 Tbsp Cornstarch (or Masa Harina)
- 3 Tbsp Cold Water
- 2 Tbsp Fresh Lime Juice
Instructions:
- Set the Instant Pot to the 'Sauté' function (Normal/Medium). Add olive oil. Once shimmering, add onion and bell pepper. Sauté until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant. Press 'Cancel'.
- Add the chicken chunks to the pot. Sear briefly on all sides (2-3 minutes total). Press 'Cancel'.
- Pour in about 1/2 cup of the chicken broth. Scrape the bottom of the pot thoroughly with a wooden spoon to release any browned bits.
- Add the remaining chicken broth, rinsed beans, green chiles, oregano, cumin, smoked paprika, and initial seasoning (salt/pepper).
- Secure the lid and set the vent to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting on High Pressure for 12 minutes.
- Once cooking is complete, allow for a 10-minute Natural Pressure Release (NPR). After 10 minutes, carefully switch the valve to 'Venting' to release any remaining pressure (Quick Release/QR).
- Carefully remove the chicken chunks from the pot and place them on a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the pot.
- In a small bowl, whisk the cornstarch with 3 Tbsp cold water to form a smooth slurry. Set the Instant Pot back to 'Sauté' (Low). Once simmering, slowly whisk in the slurry. Cook, stirring constantly, until the chili has visibly thickened (1-2 minutes).
- Press 'Cancel'. Stir in the fresh lime juice. Taste and adjust salt and pepper as needed. Let it rest for 5 minutes before serving.