Instant Pot Chicken Chili Verde

• Slice the white onion.
• Open the can of green chilies. Open and drain the cans of Great Northern beans.
• Place the chicken breasts into the pressure cooker insert with the hot water, sliced onion, minced garlic, green chilies, salsa verde, cans of Great Northern beans, and chicken stock. Stir together. Put the lid on and set the valve to Sealing.
• Cook on Manual, High Pressure Mode, for 25 minutes.
• Let the pressure release naturally, then using 2 forks, pull the chicken apart into smaller pieces. Then stir in the heavy cream.
• Ladle soup into bowls and garnish with sour cream and sliced green onions.
• Cook the rice as directed.
• Prepare veggies.
• Serve Instant Pot Chicken Chili Verde with rice and veggies.

Freezer Meal Prep Directions

• Open 2 cans of green chilies. Open and drain 4 cans of Great Northern beans.
• To a gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients: chicken breasts, onion, minced garlic, green chiles, salsa verde, Great Northern beans, and chicken stock
• Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.

Freeze & Thaw Instructions

• Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to pressure cooker insert with the hot water.
• Cook on high pressure for 25 minutes with a sealed valve; then natural release. Stir in heavy cream after it has cooked. Garnish with sour cream and sliced green onions.
• Serve with rice and side salad.