Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 32 oz low-sodium chicken bone broth
  • 7 oz diced green chilis
  • 0.5 cup salsa verde
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 2 cups cauliflower florets, cut into bean-sized pieces
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup heavy whipping cream
  • 1 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced

Instructions:

  1. Heat the avocado oil in your Instant Pot using the Sauté setting. Add the diced yellow onion and cook for 5 minutes until translucent and fragrant.
  2. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper.
  3. Add the diced green chilis and salsa verde to the pot, stirring to deglaze any brown bits (fond) from the bottom.
  4. Place the 1.5 lbs of chicken thighs into the pot. Pour the 32 oz of chicken bone broth over the top until the chicken is mostly submerged.
  5. Drop the 2 cups of cauliflower florets (cut into bean sized pieces) on top of the chicken. Do not stir them in deeply; let them sit near the top.
  6. Secure the lid and set the valve to Sealing. Select Manual/High Pressure for 15 minutes.
  7. Allow the pressure to release naturally for 10 minutes before flicking the valve to Venting.
  8. Remove the chicken thighs to a bowl. Use two forks to shred the meat until it forms thick, succulent ribbons.
  9. While the chicken is out, whisk in the 8 oz of softened cream cheese and 0.5 cup of heavy cream into the hot broth until the liquid is smooth and pale.
  10. Stir the shredded chicken back into the pot. Let it sit on the Keep Warm setting for 5 minutes until the chili thickens slightly.