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.
Don't walk away from the Instant Pot while it is heating the chili. It will come to a rolling boil, and that's not the goal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1086g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1163 (59%)|
|Amt Per Serving||% DV|
|Total Fat 129.2g||172 %|
|Saturated Fat 39.6g||198 %|
|Monounsaturated Fat 52.8g|
|Polyunsanturated Fat 25.5g|
|Cholesterol 728.6mg||224 %|
|Sodium 829.9mg||29 %|
|Potassium 2116.9mg||56 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 1.5g|
|Protein 189.5g||271 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1980
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