Step 1

In a large skillet, saute peppers, onions, and garlic in a small amount of olive oil until simmering and fragrant.

Step 2

Add stock and bring back to a simmer. If using uncooked chicken, add it now and continue to simmer until chicken is cooked through.

Step 3

Add enchilada sauce, and beans. If using cooked chicken, add it now, otherwise remove chicken, shred, and return it to the dish. Bring back to a simmer.

Step 4

Stir in sour cream and serve.

Step 5

Add everything everything except sour cream to crock, stir well.

Step 6

If using raw chicken, cover and cook on low for 8 – 10 hours or high for 4 – 6 hours. Remove chicken and shred, then add back along with sour cream and stir to the pot before serving.

Step 7

If using cooked chicken, cover and cook on low for 2 – 3 hours or high for 1 – 2 hours. Stir in sour cream before serving.

Step 8

Add everything everything except sour cream to instant pot, stir well, cover and set to sealing.

Step 9

If using raw chicken, cook on manual (high pressure) for 10 minutes.  Allow 10 minute natural pressure release.  Remove chicken and shred, then add back to the pot along with sour cream before serving.

Step 10

If using cooked chicken, cover and  set to sealing. Cook on manual (high pressure) for 3 minutes, then do a very careful quick release pausing if it sputters (or a 10 minute natural pressure release). Stir in sour cream before serving.