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My review
Instant Pot® Green Chile Chicken Chili
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Jen Neumann
"Say that three times fast! Easy to make from easy-to-keep-on-hand ingredients. Makes a large batch, and can also be made on the stovetop."
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Ingredients
1 h 30 m servings 494Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place chicken in a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.
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Footnotes
- Cook's Notes:
- You can use skinless, boneless thighs in place of chicken breast, if you prefer.
- To cook on the stovetop, place chicken in a pot and cover with broth and salsa. Simmer until cooked through, then shred and put back in pot.
- You can dice the raw chicken and throw it in with all the ingredients instead of cooking and shredding, with either the pressure cooker or stovetop method.