Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
In 6 or 8 quart Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
Step 2
After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
Step 3
Open the lid, remove chicken and shred with 2 forks.
Step 4
Return chicken to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.
Step 5
Serve hot with your favourite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.
Your folders

495 viewscrunchycreamysweet.com
4.9
(9)
15 minutes
Your folders

486 viewstheskinnyishdish.com
4.8
(58)
15 minutes
Your folders

338 viewsthealmondeater.com
4.9
(21)
30 minutes
Your folders

175 viewssimplyhappyfoodie.com
4.9
(14)
25 minutes
Your folders

375 viewsifoodreal.com
5.0
(41)
20 minutes
Your folders

298 viewsthereciperebel.com
4.8
(8)
10 minutes
Your folders

405 viewswondermomwannabe.com
3.8
(28)
25 minutes
Your folders

312 viewssaltandlavender.com
5.0
(3)
15 minutes
Your folders

171 viewsamindfullmom.com
4.7
(67)
20 minutes
Your folders

205 viewssouthernliving.com
5.0
(2)
Your folders

196 viewspressurecookingtoday.com
4.4
(7)
5 minutes
Your folders

266 viewsthehealthymaven.com
5.0
(3)
10 minutes
Your folders

398 viewsthehealthymaven.com
5.0
(3)
10 minutes
Your folders

37 viewsbobbiskozykitchen.com
Your folders
299 viewsthemodernproper.com
5.0
(3)
Your folders

528 viewsnatashaskitchen.com
5.0
(203)
20 minutes
Your folders

169 viewssugarfreemom.com
3.7
(377)
40 minutes
Your folders
65 viewsnatashaskitchen.com
Your folders

328 viewssparklestosprinkles.com
4.3
(70)
15 minutes