Name: Instant Pot Green Chile Chicken Chili
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Skinless, boneless chicken breasts - 2 pounds; Green salsa (such as Herdez®), divided - 1 (16 ounce) jar; Chicken broth, divided - 2 (32 ounce) containers; Cannellini beans, drained and rinsed - 2 (15 ounce) cans; Chopped green chilies - 2 (4 ounce) cans; Ground cumin, or to taste - 1 teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Tortilla chips, crumbled - 1 (14.5 ounce) package; Sour cream, or as needed - 1 cup; Shredded Cheddar cheese, or as needed - 1 cup; Chopped fresh cilantro - 1 bunch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Green Chile Chicken Chili

1. Skinless, boneless chicken breasts - 2 pounds

2. Green salsa (such as Herdez®), divided - 1 (16 ounce) jar

3. Chicken broth, divided - 2 (32 ounce) containers

4. Cannellini beans, drained and rinsed - 2 (15 ounce) cans

5. Chopped green chilies - 2 (4 ounce) cans

6. Ground cumin, or to taste - 1 teaspoon

7. Cayenne pepper, or to taste - ¼ teaspoon

8. Tortilla chips, crumbled - 1 (14.5 ounce) package

9. Sour cream, or as needed - 1 cup

10. Shredded Cheddar cheese, or as needed - 1 cup

11. Chopped fresh cilantro - 1 bunch

How to cook deliciously - Instant Pot Green Chile Chicken Chili

1. Stage

Place chicken in a multi-functional pressure cooker (such as Instant Pot) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

2. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.

3. Stage

Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

5. Stage

Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.