Name: Instant Pot Green Chile Chicken Chili
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 pounds skinless, boneless chicken breasts; 1 (16 ounce) jar green salsa (such as Herdez®), divided; 2 (32 ounce) containers chicken broth, divided; 2 (15 ounce) cans cannellini beans, drained and rinsed; 2 (4 ounce) cans chopped green chilies; 1 teaspoon ground cumin, or to taste; 0.25 teaspoon cayenne pepper, or to taste; 1 (14.5 ounce) package tortilla chips, crumbled; 1 cup sour cream, or as needed; 1 cup shredded Cheddar cheese, or as needed; 1 bunch chopped fresh cilantro

Instant Pot Green Chile Chicken Chili

4.5

(2)

2 Reviews

2 Photos

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.

Recipe by Jen Neumann

Updated on October 12, 2022

Prep Time:

20 mins

Cook Time:

1 hr

Additional Time:

10 mins

Total Time:

1 hr 30 mins

Servings:

Jump to Nutrition Facts

Ingredients

2 pounds skinless, boneless chicken breasts
1 (16 ounce) jar green salsa (such as Herdez®), divided
2 (32 ounce) containers chicken broth, divided
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (4 ounce) cans chopped green chilies
1 teaspoon ground cumin, or to taste
¼ teaspoon cayenne pepper, or to taste

Toppings:

1 (14.5 ounce) package tortilla chips, crumbled
1 cup sour cream, or as needed
1 cup shredded Cheddar cheese, or as needed
1 bunch chopped fresh cilantro

Directions

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.
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.

Tips

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.

Nutrition Facts (per serving)

494	Calories
21g	Fat
45g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 494
% Daily Value *
Total Fat 21g	27%
Saturated Fat 7g	36%
Cholesterol 78mg	26%
Sodium 1745mg	76%
Total Carbohydrate 45g	16%
Dietary Fiber 6g	21%
Total Sugars 4g
Protein 30g
Vitamin C 17mg	85%
Calcium 221mg	17%
Iron 3mg	18%
Potassium 363mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.