1 ½ lb (675 g) boneless and skinless chicken thighs, cut into small cubes

6 green onions, thinly sliced

1 jar (16 oz/500 ml) store-bought salsa verde

2 cans (19 oz/540 ml each) white kidney beans (or cannellini beans), rinsed and drained

1 ½ cups (225 g) frozen corn kernels

In the pressure cooker, combine all of the ingredients. Season with salt and pepper. Cover and select the Poultry function. Set the machine to cook for 15 minutes.

Let the pressure release and remove the lid. Stir well and adjust the seasoning.

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