Chili Chicken Quesadillas

Place the chicken breast in an instant pot and cover the bottom of the pot with a thin layer of water.  Cook on high pressure for 35 minutes and let release naturally. When chicken has cooled, put it in a medium sized bowl and shred. Preheat a cast iron pan on the stovetop on medium heat. Add to the bowl a cup of tomatillo salsa verde, a diced avocado and 1 ¼ cups shredded cheese, stir to combine and season with salt and pepper to taste. Spread an even layer of the chicken mix on a tortilla and cover with a second tortilla. Place the quesadilla in the preheated pan and cook until the cheese starts to melt, about 2-4 minutes. Flip the quesadilla carefully and cook for an additional 2-3 minutes until the cheese is fully melted. Cut into slices with a pizza cutter and serve with pico de gallo and sour cream.