Chicken Chili

Serves: 4 persons
Preparation Time: 15 minutes
Cooking Time: 13 minutes


  • 1 pound skinless, boneless chicken thighs
  • 2 (15-ounce) cans lima low-sodium beans, rinsed and drained
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • freshly ground black pepper, to taste


  • In the bottom of Instant Pot, place all ingredients and mix.
  • Secure the lid and place the pressure valve to “Seal” position.
  • Select “Manual” and cook under “High Pressure” for about 13 minutes.
  • Select the “Cancel” and carefully do a “Quick” release.
  • Remove the lid and with tongs, transfer the chicken thighs into a bowl.
  • With 2 forks, shred the chicken.
  • Return chicken into the pot and stir to combine.
  • Serve immediately.