Instant Pot Green Chicken Chili
- 1 cup dried pinto beans soaked overnight
- 8 cup water
- 2 tsp vegetable oil
- 1 tbsp olive oil
- 1 medium onion diced
- 1 carrot diced
- 2 medium pink bell peppers diced
- 2 jalapeno peppers diced
- 4 garlic cloves
- 4 oz can chopped chili peppers
- 1 chipotle pepper diced
- 6 lb combined rooster items
- 4 cups hen broth
- 2 tbsp all purpose flour
- salt and pepper
Select “Manual” function on the Instant Pot pressure cooker.
Add vegetable oil, 5 cups water and pinto to its cooking pot.
Secure the lid and cook for 45 minutes at high pressure.
Release the pressure completely then remove the lid.
Drain the beans and set them aside.
Add oil to the same Instant Pot pressure cooker and select “Sauté” function on it.
Stir in all the vegetables and sauté for 3 minutes.
All the remaining ingredients and cook for 5 minutes.
Secure the lid and select “Manual” function for 12 minutes at high pressure.
Release the pressure naturally and remove the lid.