Step 1

Select Sauté. When hot, add the oil. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Add the garlic and cook for 1 minute more.

Step 2

Add the chicken broth, chicken, cumin, red pepper flakes, and beans to the pressure cooking pot. Add the salsa verde and green chilies, but DO NOT STIR. Lock the lid in place, select High Pressure and 5 minutes cook time.

Step 3

When the cook time ends, allow the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.

Step 4

In a small bowl, dissolve cornstarch in cold water. Select Sauté and add the cornstarch mixture to the pot, stirring constantly, until chili thickens. Add salt and pepper to taste.

Step 5

Served topped with sour cream, diced avocado, tortilla chips, and shredded cheese.