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1 lb chicken breasts
3 cups low sodium chicken broth
Patricia Quintana® Chile de Árbol & Cilantro Salsa to taste
Salt and pepper to taste
1 avocado, thinly sliced
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro
5 oz Goat cheese or cream cheese
PREP 5 Mins
COOK 20 Mins
SERVINGS 4
Season the chicken with salt and pepper.
Select saute mode on the Instant Pot: sauté the chicken breasts then add the chicken broth and Patricia Quintana Chile de Árbol & Cilantro Salsa
Secure and seal lid. Cook for 15-20 minutes at high pressure, followed by quick pressure release.
On a blender mix: cream cheese (or goat cheese), cheddar cheese and a cup of the broth where you cooked the chicken. Pour the mixture into the instant pot.
Serve in bowls and top with avocado and cilantro.
