– Boneless skinless chicken breasts – Butter – White onion – Jalapeños – Garlic cloves – Cumin – Onion powder – Salt – Chicken broth – Small white beans – Diced green chilies – Salsa verde – Heavy cream
Set the Instant Pot to saute and add the butter to the inner liner. Add the butter and garlic. Stir in the diced onion and jalapenos to the inner liner.
Add the chicken broth to the inner liner and use a spoon to deglaze the pot.
Add the salsa verde & beans
Pour the salsa verde on top of the chilies and top everything off with the small white beans.
Pressure Cook & Release
Close the lid and the vent and pressure cook on High Pressure (HP) for 15 minutes Once the 15 minutes is up, allow the pot to naturally release (NR) for 10 minutes before removing the lid.
FOR THE FULL RECIPE