Versatile Chicken Chili
(Total Time: 40 MINS| Serves: 8)
4 (6-ounce) grass-fed chicken breasts
4 peeled and chopped carrots
4 chopped celery stalks
1 chopped medium yellow onion
3 chopped garlic cloves
1 (4-ounce) can diced hatch chilis
1 tsp dried oregano
1 tsp ground cumin
Salt and freshly ground black pepper, to taste
1 cup unsweetened coconut milk
2 cups homemade chicken broth
2 peeled, pitted and chopped ripe avocados
In the pot of Instant Pot, add all ingredients except cream cheese and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select the “Poultry” and just use the default time of 20 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and with a slotted spoon, transfer the chicken breasts into a bowl.
With 2 forks, shred chicken breasts and then return to the pot.
Serve immediately with the topping of avocado pieces
Per Serving (Calories 366|Total Fat 23.7g| Net Carbs 1.47g| Protein 28.1g| Fiber 5.4g)