Categories: chicken, chili, dinner, soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 10 medium boneless skinless chicken thighs, cubed
• 14 ounces canned diced green chilies
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1 teaspoon black pepper
• 1 pound frozen cauliflower
• 4 cups chicken broth
• 2 cups sour cream
• 1 cup heavy whipping cream

Directions

1. Turn your Instant Pot on to the saute setting then melt the butter.

2. Add the diced onion and cubed chicken.

3. Cook until the chicken looks mostly done.

4. Add the green chilies, salt, cumin, oregano, black pepper, and frozen cauliflower. Stir together.

5. Add the the 4 cups of chicken broth. Seal the instant pot then cook on high-pressure for 30 minutes.

6. Let the Instant Pot sit for 10 minutes before releasing the steam and opening it up.

7. Whisk in the sour cream and heavy whipping cream. Serve immediately.

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