Instant Pot Chicken Green Chili

Ingredients:

1 Tbsp. vegetable oil
1 yellow onion, diced
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. oregano
2-1/2 lbs. chicken breasts, boneless & skinless
16 oz. LaVictoria Salsa Verde
1 C. chicken broth

Toppings:
2 packages queso fresco, crumbled (or sour cream)
2 avocados, diced
8 radishes, chopped fine
8 sprigs cilantro (optional)
Shredded cheese

Instructions:

1. Set the Instant Pot to the sauté setting.

2. Add the vegetable oil.

3. When oil is hot, add the onion and cook for 3 minutes, stirring frequently until the onion begins to soften.

4. Add the garlic, and stir for another minute.

5. Add the cumin and oregano and stir for another minute.

6. Add chicken broth and 1/2 of the salsa verde into the pot.  Top with the chicken breasts and pour the remaining salsa verde over chicken.

7. Place the lid on the Instant Pot and set to "manual".  Set the timer for 14 minutes.

8. Use a natural release (let the Instant Pot release the pressure by itself). Once complete, remove the chicken from the pot and shred the chicken with a fork.

9. Return the chicken to the pot and stir to combine.

10. Serve in a bowl with the toppings or use for burritos or tacos.

11. Extra Instant Pot Chicken Chili can be frozen in an airtight container.