Serves: 4 persons
Preparation Time: 15 minutes
Cooking Time: 13 minutes
Ingredients
- 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
Directions
- 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.