Step 1

Set the Instant Pot to saute and add the butter to the inner liner. Add the butter and garlic. Stir in the diced onion and jalapenos to the inner liner.

Step 2

Saute until the onions become translucent - within 2 to 3 minutes. Press cancel.

Step 3

Add the chicken broth to the inner liner and use a spoon to deglaze the pot. This step is important to remove any stuck-on bits that have collected on the bottom of the pot during the saute process.

Step 4

Sprinkle in the ground cumin, onion powder, and salt into the broth.

Step 5

Add the skinless boneless chicken breasts to the inside of the pot and pour the can of green chilies on top of the chicken.

Step 6

Pour the salsa verde on top of the chilies and top everything off with the small white beans.

Step 7

Close the lid and the vent and pressure cook on High Pressure (HP) for 15 minutes

Step 8

Once the 15 minutes is up, allow the pot to naturally release (NR) for 10 minutes before removing the lid.

Step 9

Remove the lid and stir in the heavy cream.

Step 10

Garnish with sliced jalapenos, sliced avocados, cilantro, and mozzarella cheese.