recipe

December 17, 2020

Instant Pot Chicken Chile Verde

Instant Pot Chicken Chili | Stephanie Hansen

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

Once we have warmed up, we serve cups of Instant Pot chicken chile verde and tortilla chips in big mugs and pass out the lap blankets and Winter Ale from Summit Brewing.

Instant Pot Chicken Chile Verde

Instant Pot Chicken Chile Verde

Ingredients

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

Instructions

  1. Saute yellow onions, celery, peppers, garlic in the oil on the saute feature until softening (about 3 minutes).
  2. Add cumin, cayenne, 4 cups tomatillos cut into halves or quarters depending on their size. Turn off the pot.
  3. Give your base a good stir to incorporate ingredients.
  4. Add 3 cups of canned white beans to the top of the mixture.
  5. Lay chicken breasts that have been salted and peppered on top (put any extra salt and pepper in the pot).
  6. Add 6-8 cups Chicken stock (depending on the size of your pot) Do Not go over the fill line.
  7. Turn the pot back on.
  8. Close the lid, set pressure vent to Sealing, and press Pressure Cook on High or Manual for 20 minutes.
  9. 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.
  10. Shred chicken, I like to do so right in Instant Pot with 2 forks. Adjust seasonings and add salt if necessary.
  11. Stir and serve with wedges of lime, chopped cilantro, tortilla chips, and sour cream and cheese shreds.
© Stephanie Hansen

Check out all my Instant Pot recipes here.

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