Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 poblano peppers, diced
• 2 jalapeños, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chicken stock
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 3 (4.5-ounce) cans chopped green chiles
• 2 bay leaves
• 2 pounds boneless, skinless chicken breasts
• 3/4 cup heavy cream
• 1/4 cup chopped fresh cilantro leaves
• Juice of 1 lime

Instructions

1. Set a 6-qt Instant Pot® to the high sauté setting.
2. Heat olive oil; add onion, poblano, jalapeños and garlic. Cook until onions have become translucent, about 2-3 minutes.
3. Stir in cumin, oregano, chili powder and cayenne pepper until fragrant, about 1 minute; season with salt and pepper, to taste.
4. Stir in chicken stock, Great Northern beans, green chiles, bay leaves and chicken breasts.
5. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
6. Remove chicken from the Instant Pot® and shred, using two forks.
7. Stir in chicken, heavy cream, cilantro and lime juice; season with salt and pepper, to taste.
8. Serve immediately.