This recipe is so delicious, filling and always a crowd pleaser. It is simple to prepare on a busy weeknight and makes the perfect addition for a cozy evening watching football.
3 lbs boneless skinless organic chicken thighs or breasts
1 qt organic chicken bone broth
48 oz great white northern beans, rinsed
1 cup organic white rice, rinsed
1 medium yellow onion, diced
3 garlic cloves, minced
1 jalapeño, diced
2 oz organic cream cheese
1 cup full fat organic sour cream
Juice of one lime
1 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
Avocado, sliced (optional)
Red onion, diced (optional)
1) Prep Work
Prepare the onion, garlic and jalapeño. Rinse the beans, chicken and rice. Set aside.
2) Sauté in Pressure Cooker
In an instant pot (or pressure cooker) select sauté and add the diced onions, minced garlic and a drizzle of olive oil. Sauté for 2 minutes. Select cancel.
3) Add Additional Ingredients
Add the beans, jalapeño, rice, spice mixture and chicken. Pour the broth over the top and close the lid securely.
Pressure cook on high for 20 minutes. Allow 10 minutes for the pressure to decrease pressure and then carefully use the quick release to release the remaining pressure. (For a slow cooker, cook on low for 8 hours)
4) Shred Chicken
Remove chicken and shred with two forks or in a large bowl with a hand mixer. Return the chicken back to the pot.
5) Prepare and Serve
Add the juice of one lime, the sour cream and cream cheese. Thoroughly mix.
Serve topped with your choice of sour cream, avocado slices, diced red onion, sliced jalapeño and cilantro. Enjoy!
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