recipe

December 17, 2020

Instant Pot Chicken Chili Verde

During the season of Covid confinement, I have stayed connected to friends by inviting them over to our fireplace in the back yard. We can socially distance outside. I can serve a signature cocktail outside as my friends arrive. I usually have a  crockpot with hot mulled cider or hot cocoa bombs and a pot of milk heating..

Once we have warmed up we serve cups of Chicken Chili Verde and tortilla chips in big mugs and pass out the lap blankets, and cold Winter ale from Summit Brewery.

 

Ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onions, diced
  • 1 cup celery, diced
  • 1/2 cup green bell peppers, diced
  • 1 cup poblano peppers, diced
  • 1 jalapeno, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons jalapeno pepper, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground chili powder
  • 4 cups tomatillos, large diced
  • 3 cups canned great northern white beans, rinsed
  • 2 pounds skinless chicken breasts (you can also use thighs)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 6-8 cups chicken stock
  • Chopped Cilantro for garnish

Instructions

  • Sautee yellow onions, celery, peppers, garlic in the oil on the saute feature until softening (about 3 minutes)
  • Add cumin, cayenne, 4 cups tomatillos cut into halves or quarters depending on their size.
  • Turn off the pot
  • Give your base a good stir to incorporate ingredients
  • Add 3 cups of canned white beans to the top of the mixture.
  • Lay chicken breasts that have been salted and peppered on top (put any extra salt and pepper in the pot)
  • Add 6-8 cups Chicken stock (depending on the size of your pot) Do Not go over the fill line.
  • Turn the pot back on.
  • Close the lid, set pressure vent to Sealing, and press Pressure Cook on High or Manual for 20 minutes.
  • After allowing pressure to come down naturally for 10 minutes and release the remaining pressure using quick release by turning the pressure valve to a Venting position, which takes a minute or two minutes.
  • Shred chicken, I like to do so right in Instant Pot with 2 forks.
  • Adjust seasonings and add salt if necessary
  • Stir and Serve with wedges of lime, chopped cilantro, tortilla chips, and sour cream and cheese shreds.

Instant Pot Chicken Chil Verde

Ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onions, diced
  • 1 cup celery, diced
  • 1/2 cup green bell peppers, diced
  • 1 cup poblano peppers, diced
  • 1 jalapeno, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons jalapeno pepper, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon ground chili powder
  • 4 cups tomatillos, large diced
  • 3 cups canned great northern white beans, rinsed
  • 2 pounds skinless chicken breasts (you can also use thighs)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 6-8 cups chicken stock
  • Chopped Cilantro for garnish

Instructions

  • Sautee yellow onions, celery, peppers, garlic in the oil on the saute feature until softening (about 3 minutes)
  • Add cumin, cayenne, 4 cups tomatillos cut into halves or quarters depending on their size.
  • Turn off the pot
  • Give your base a good stir to incorporate ingredients
  • Add 3 cups of canned white beans to the top of the mixture.
  • Lay chicken breasts that have been salted and peppered on top (put any extra salt and pepper in the pot)
  • Add 6-8 cups Chicken stock (depending on the size of your pot) Do Not go over the fill line.
  • Turn the pot back on.
  • Close the lid, set pressure vent to Sealing, and press Pressure Cook on High or Manual for 20 minutes.
  • After allowing pressure to come down naturally for 10 minutes and release the remaining pressure using quick release by turning the pressure valve to a Venting position, which takes a minute or two minutes.
  • Shred chicken, I like to do so right in Instant Pot with 2 forks.
  • Adjust seasonings and add salt if necessary
  • Stir and Serve with wedges of lime, chopped cilantro, tortilla chips, and sour cream and cheese shreds.