Creamy Chicken Chili Verde - Instant Pot
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 6
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 3 1/2 cups chicken broth
- 1 avocado diced
- 1 1/2 pounds boneless chicken breasts
- 1 1/2 pounds boneless chicken thighs
- 16 ounce jar salsa verde
- 2 1/2 teaspoons ground cumin
- 4 cans cannellini beans (or other white bean), drained
- 6 ounces monterey jack cheese shredded
- Carbohydrate 3.91531092392293 g
- Cholesterol 728.581969325989 mg
- Fat 129.181033194101 g
- Fiber 2.44107493750254 g
- Protein 189.502354656176 g
- Saturated Fat 39.6314987337289 g
- Serving Size 1 1 Serving (1086g)
- Sodium 829.923285715623 mg
- Sugar 1.47423598642039 g
- Trans Fat 11.2460840996824 g
- Calories 1980 calories
Place chicken in the bottom of the Instant Pot. Add salsa verde, cumin, garlic powder, and cayenne. Secure lid and set on the "Poultry" setting on the Instant Pot, or for 25 minutes on pressure cooker. Do a quick release as soon as the cooking timer is finished. Lift lid and shred chicken (it is easier to remove the pieces one or two at a time and shred in a bowl or on a plate). Return shredded chicken to pot. Mash the beans from one can into a paste and add to the pot. Add remaining three cans of beans, and chicken broth. Turn Instant Pot saute setting to medium and warm the chili stirring occasionally. Once hot, add heavy cream and stir. Warm through and then stir in the shredded cheese. Serve warm, garnish with avocado pieces.
