INGREDIENTS
2 lb chicken boneless and skinless chicken thighs
1 large onion
2 tbsp oil
2 tbsp chopped garlic
2 tsp cumin
1 tsp cayenne pepper
10 oz 540 ml white kidney beans
2 tbsp butter
1 tbsp season salt
260 ml chili seasoning
3 cups chicken broth
1 tsp lime juice
cornstarch slurry
1 cup frozen corn
1/4 cup sour cream
1 150g boursin cheese
INSTRUCTIONS
I will cut 1 large onion.
Instant Pot – press saute on hi
and add 2 tbsp of oil
when oil is hot I will add onion and saute for 3 minutes and
add 2 tbsp of chopped garlic
+ 2 tsp of cumin
+ 1 tsp of cayenne pepper
+ 1 can 10 oz 540 ml of kidney beans washed and dried and saute for 2-3 minutes and
add 2 lb of boneless and skinless chicken thighs cut into small bite pieces and saute till chicken is pinkish white in color
add 2 tbsp of butter
+ 1 tbsp of season salt
+ 260 ml of chili seasoning
+ 3 cups of chicken broth
+ 1 tsp of lime juice. Press cancel.
Close the lid.
Press Pressure cook on hi for 10 minutes.
Make cornstarch slurry ( 3 tbsp of cornstarch + 3 tbsp of cold water ).
After is done I will do 5 minutes of natural release then quick release.
Open lid.
Press cancel
then saute on hi.
When is bumble I will add cornstarch slurry to thicken the sauce.
I press cancel
then Keep worm.
Optional I will add 1 cup of frozen corn
+ 1/4 cup of sour cream optional
+ 1 150g of boursin cheese.
Let it stay for 5 minutes or so and eat. You can eat with sour cream or shredded cheese.
