Ingredients
1 small onion, diced
2 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
Freshly ground black pepper
2 (15 oz.) cans navy beans
1 cup chicken broth
1 (15 oz.) can corn
2 large chicken breasts
Small bunch of cilantro, finely chopped
1/2 cup Greek yogurt
2 oz. cream cheese
1 lime, juiced
Suggested toppings: tortilla chips, sliced avocado, jalapeno, lime
Note: The original recipe called for adding a 4 oz. can of green chiles with the onion and other ingredients. I skipped that because of my kids, but I’m sure it would be good. I also used 3/4 cup of yogurt and omitted the cream cheese.
Instant pot instructions
In a 6- or 8-quart instant pot, add the list of ingredients, onion through corn. Lay chicken on top. Don’t stir.
Close the lid, set pressure vent to Sealing and pressure cook on high for 20 minutes.
Allow pressure to come down naturally for 10 minutes and then release remaining pressure by turning pressure valve to Venting position. This takes 2 minutes.
Open the lid and shred the chicken (I did this, carefully, with it still in the pot), using two forks.
Stir in cilantro, yogurt, cream cheese and lime juice.
Serve with toppings as desired.
Slow cooker instructions
Coat large skillet with olive oil and warm over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
Add chili powder, cumin, garlic powder, salt and pepper and cook for 30 seconds, stirring constantly.
In a small bowl, add about 1 cup of beans and mash with a fork.
Transfer contents of skillet and all beans to slow cooker. Add broth, corn, and chicken. Cover and cook on low for 6 hours or on high for 3 hours.
Shred chicken with 2 forks. Stir in cilantro, yogurt, cream cheese and lime juice.
Serve with toppings as desired.