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Secretly Healthful Chicken Chile Verde
a drizzle of grapeseed oil
1 1/2 onions, roughly chopped
5 garlic cloves, crushed
1 1/2 pounds tomatillos
a pinch of oregano
1/4 cup of jarred hatch chiles
8 ounces dried beans, soaked overnight
1 whole chicken, cut in half
1 to 1 1/2 cups water
salt
2 cups spinach leaves
a bunch of cilantro
half an onion, diced
avocado, to serve
grated cheese

Place the oil, onions, garlic, tomatillos, oregano, chiles, beans, chicken and water in the instant pot and season it with a hefty pinch of salt. Set it to sautee for a few minutes, then turn on the pressure cooker and pressure cook for 18 minutes.

Let it release its steam naturally, then open the lid and lift out the chicken and set it aside to cool.

Stir in the spinach and a handful of cilantro leaves. Use an immersion blender to blend the mixture. When the chicken is cool enough to handle, pull the meat and add it to the pot. Season to taste with salt and return to a simmer, or keep warm.

Serve with onions, cilantro, avocado and cheese.