Slow Cooker Chicken and White Bean Chili

Ingredients:

• 900 g of skinless, boneless chicken thighs (about 6 pieces)
• 2 tbsp. l. olive oil
• 2 large poblano peppers, seeded and thinly sliced
• 1 small onion, finely diced
• 0.5 cup chopped fresh cilantro leaves
• 2 tsp ground cumin
• 1 teaspoon ground coriander
• 0.5 tsp dried oregano
• 4 cloves garlic, crushed
• 1 chipotle pepper in adobo sauce, finely chopped + 1 tsp jarred adobo sauce
• 3 cups lightly salted chicken broth
• 2 x 425g cans white beans (reserve liquid)
• 2 x 110g cans of chopped fire-roasted green chili peppers
• 2 corn tortillas (10-15 cm wide), torn into 2 cm pieces.
• Cilantro leaves, sour cream, grated white cheddar, avocado slices, and/or lime wedges, for serving
• Special equipment: Instant Pot multicooker with a capacity of 6-8 liters.

Preparation:

1. Sprinkle the chicken on both sides with a pinch of salt and a few turns of the black pepper grinder. Set the multicooker to high heat for sauteing. Add the oil; once it begins to sizzle, add the chicken. Fry until golden brown on both sides, about 5 minutes per side. Transfer the thighs to a plate.
2. Add the poblano pepper and red onion. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until softened, about 4 minutes. Add the cilantro, cumin, coriander, oregano, garlic, chipotle pepper, and adobo sauce, 3/4 teaspoon salt, and a few freshly ground black pepper. Cook, stirring, until the garlic is softened, another 1 to 2 minutes. Return the chicken to the pan, then add the chicken broth, white beans with their liquid, green chile, and tortillas. Turn off the saute mode.
3. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 12 minutes. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete (this should take about 3 minutes). Being careful not to burn yourself with residual steam, open and remove the lid. Using tongs, transfer the chicken to a plate and shred with two forks.
4. Add the shredded chicken back to the pot, then taste and season with salt and pepper if needed. Ladle the chili into serving bowls and top each serving with cilantro, sour cream, cheese, avocado, and/or lime wedges for a drizzle.