Risotto with Lemon and Shrimp
Healthy Chicken & White Bean Soup
| By : |
Serves 6-8
0 minutes prep time / 25 minutes cook time / 25 minutes total time
| Prep Time | 0 minutes |
| Cook Time | 25 minutes |
| Servings |
6 - 8 servings
|
Ingredients
- 4 cups chicken broth warmed
- 1 3/4 lbs skinless boneless chicken thighs
- 4 cloves garlic minced
- 1 onion finely diced
- 30 oz white northern beans
2 cans drained and rinsed - 4 oz diced green chilis
1 cans undrained - 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 2 tsp kosher salt
- 1/2 tsp pepper
- sour cream for garnish optional
- chopped cilantro for garnish optional
Ingredients
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Instructions
- Add all ingredients to the pot and stir to combine, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and shred.
- Use a fork or an immersion blender to break up about half the beans.
- Return chicken to the pot and stir to combine. Serve hot garnished with sour cream and chopped cilantro (optional).
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