Servings: 6

4 poblano roasted, peeled, and seeded 4 poblano roasted, peeled, and seeded
4 Anaheim roasted, peeled and seeded 4 Anaheim roasted, peeled and seeded
1 onion chopped 1 onion chopped
3 cloves garlic chopped 3 cloves garlic chopped
1 ½ cups chicken broth 1 ½ cups chicken broth
8 chicken thighs 8 chicken thighs
1 large can green enchilada sauce 1 large can green enchilada sauce
1 tsp salt 1 tsp salt
1 tsp cumin 1 tsp cumin
1 tbs chili powder 1 tbs chili powder
2 cans white beans drained and rinsed 2 cans white beans drained and rinsed

Purée peppers and set aside.
Brown chicken in oil and remove from pot.  Remove most of remaining oil.
Sauté onion and garlic.
Deglaze pot with broth and add chicken.
Cover chicken with puréed peppers then add can of enchilada sauce.  Add seasonings.
Cover, seal, and cook manual pressure for 15 minutes.  NPR for 10 minutes.
Remove chicken, set pot to sauté, and add beans to heat up.
Shred chicken and add back into pot.
Serve with tortilla chips, avocado, shredded cheese, and sour cream.