They’re great in this chili. They sort of fall apart and give it some body.
Paraphrased because of stupid new paywall:
4 b/s chicken breasts (maybe 1.5 lbs?)
2 large sweet potatoes, peeled and diced (about 2lbs)
2 C salsa verde (jarred)
1 C chicken broth
2 tsp each cumin and salt
1 tsp pepper
Cook in InstantPot for 7 min on High and then do a quick release. (Original recipe was for slow cooker, obviously longer and with more broth.)
Remove chicken, shred, return to pot.
Add 2 cans pinto beans, drained and rinsed (about 3-4 cups?)
Top with whatever sounds good: shredded cheddar, diced onion or scallions, cilantro, avocado…
