Ingredients
Scale
1 medium yellow onion, finely chopped
3 c prepared white beans such as Great Northern or cannellini (or 2 cans, drained and rinsed)
4 c unripe, green tomatoes, chopped
2–3 jalapeños, seeded and minced *
3/4 c bone broth (or water)
1 1/2 lb boneless skinless chicken breasts
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper, ground
add after natural pressure release (NPR)
2 oz cream cheese or Neufchâtel
1/2 c plain Greek yogurt
chopped green onions or chives for garnish
Instructions
- Prepare the green tomatoes, jalapeños and onions; hand chop with a sharp knife or a mechanical hand chopper tool or pulse in a food processor.
- Using your Instant Pot’s sauté mode, heat the ghee or lard and cook the chopped onions for 2-3 minutes until translucent and fragrant.
- Add white beans, chopped green tomatoes, jalapeños and broth. Give everything a quick stir to make sure nothing is stuck to the bottom of the pot.
- Place the chicken breasts on top of the veggies and sprinkle with the Ranch mix, chili powder, cumin, salt and pepper.
- Cook under high pressure for 20 minutes and allow a natural pressure release (NPR).
- Open lid and stir in cream cheese and Greek yogurt. Cover and allow the cheese a few minutes to melt and meld with the sauce.
Notes
2-3 jalapeños will give this dish a nice kick. If you prefer a milder chili, reduce to 1 jalapeño or omit altogether.
