Credits to @rachaelsgoodeats
Ingredients
Serves 6
- 2.5 lbs boneless, skinless chicken thighs
- 1 (15-oz) jar Green Enchilada or Verde Sauce
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 (15-oz) can white beans, drained and rinsed
- Juice of 1 lime
- 1/3 cup chopped fresh cilantro
- Serve with: rice, avocado, cilantro, lime juice (optional)
Directions
- Add chicken to the Instant Pot and pour the enchilada sauce over the top. Add cumin, garlic powder, onion powder, salt + pepper. Toss to coat.
- Cook on high pressure for 12 minutes, then naturally release for 10 minutes before releasing the remaining pressue.
- Shred the chicken directly in the pot, stir in the white beans, cover and let sit for 3-5 minutes to warm through.
- Finish with lime juice and cilantro and season to taste.
- Serve over rice with avocado, cilantro, and an extra squeeze of lime.
