Description
Smoked paprika adds a subtle smokiness and sour cream lends a silkier texture. Perfect for a warm dinner tonight!
Ingredients
2 tsp extra virgin olive oil
1 medium yellow onion, diced
1 lb chicken thighs
1 tsp salt
1/4 tsp freshly ground black pepper
1 tsp cumin
1/2 tsp smoked paprika
2 cans cannellini beans (15 oz each)
1 can mild diced green chilies (4.5 oz)
1/2 cup chicken broth (low sodium)
1/4 cup sour cream
cilantro for garnish (optional)
Instructions
1. Add olive oil to instant pot. Using the “saute” setting, saute the onions with a tiny pinch of salt until translucent.
2. Add chicken thighs to instant pot. Quickly sear the chicken thighs and flip them over. This will bring out more flavor.
3. Turn off “saute” setting. Add the salt, pepper, cumin and paprika. Then add the cannellini beans, mild green chilies, and chicken broth. Stir.
4. Put lid on instant pot and set valve to “venting.” Set to slow cook method for 4-6 hours.
5. After the chili is done cooking, remove lid. Remove chicken with tongs and use two forks to shred chicken. Return chicken to pot.
6. Add sour cream. Stir until blended through.
7. Garnish with cilantro and serve!
Notes
- Searing the chicken thighs is optional. This step lends more depth of flavor to the dish.
- You can substitute cream cheese for the sour cream. The chili just won’t be as light.
- Don’t want to use the slow cook setting? See FAQ’s for alternate cooking methods.