Ingredients:

• 2.5 lbs boneless, skinless chicken breasts or thighs

• 1 (28 oz) can green enchilada sauce

• 24 oz chicken broth

• 1 cup half and half or heavy cream

• 2 cup Monterey jack cheese

• 4 oz cream cheese, cubed at room temperature (or softened)

• 4 oz salsa verde)

• Salt and Pepper to taste

Preparation:

1. Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.

2. Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.