2cans drained white beanschickpea, great northern...
3cupschicken stock
16ouncejar salsa verdeI used @lavictoriabrand medium
1tbspcumin
1tspdried oregano
1tsponion powder
1tspgarlic powder
1tspchili powder
16ouncebag frozen white corn
1/3cupheavy cream
1/3cupgrated parm
Salt to taste
Instructions
Throw everything minus the corn, cream and cheese in the instantpot. Seal and cook for 15 minutes on high pressure. Let the pressure naturally release. Shred the chicken and smash about half of the beans. cook on sauteĢ mode until slightly thickened. Stir in the corn, cream and parm. Season to taste with salt.