The Keto RN Chicken Chili Verde (Instant Pot)

Ingredients:

1.5 lbs. Boneless, skinless chicken thighs

3/4 lb. tomatillos, remove husks, cut in quarters

1 jalapeño pepper, chopped. Remove seeds and stems

2 Tbsp. diced shallot

4 oz. can chopped green chiles

2 tsp. Cumin

1 tsp. Oregano

2 tsp. Salt

1 tsp. Black pepper

3/4 Cup Cilantro

1 diced avocado

Sour Cream

Instructions:

Turn on a 6-quart or larger Instant Pot to saute mode and let it heat up.

In the hot instant pot, combine the chicken, tomatillos, jalepeños, shallot, green chiles, cumin, oregano, salt and pepper. Stir while it heats gently sizzling, 2-3 minutes. Put the lid on, seal the valve, and program to pressure cook on high for 15 minutes. After 15 minutes, release the pressure manually.

After the pressure is released, remove the lild, transfer the chicken thighs to a bowl and set aside. Add 2/3 of the chopped cilantroto the pressure cooker mixture. Use a masher to smask the tomatillos chinks a bit.

Shred the chicken and return it to the sauce. Stir to combine.

Ladel into bowls and top with avocade, sour cream.

NUT INFO: Cals: 266, FAT: 18g Pro: 20g Total Carbs: 10g. Fiber: 5g