Quick delicious and good for you too!
2 tablespoons vegetable oil
1 1/2 chicken breasts, cut into 1/2-inch cubes(substitute cod)
1 medium onion, diced
4 cloves garlic, crushed
1 (28 ounce) can green enchilada sauce
2 cups dry great northern beans, sorted and rinsed
2 cups vegetable broth broth
2 (4 ounce) cans chopped green chiles undrained
1 tablespoon oregano1 teaspoon cumin
1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
Turn on Instant Pot and select Saute function. Pour in oil. Add chicken (or tuna) pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more.
Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure per Instant Pot directions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.
Keywords: Mediterranean Diet, Lose Weight, Feel Great