Instant Pot® Colorado Chile Verde

Name: Instant Pot® Colorado Chile Verde
Prep time: 15 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 tablespoon olive oil; 1 pound chicken breasts, cubed, or more to taste; 0.5 large onion, diced; 2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste; 3 cloves garlic, minced; 1 tablespoon ground cumin; 0.5 teaspoon salt; 0.5 teaspoon freshly ground black pepper; 2 cups chicken broth; 1 (16 ounce) jar salsa verde (green salsa); 1 (15.5 ounce) can white beans, drained and rinsed; 2 ears corn, kernels cut from cob; 0.25 cup minced cilantro; 0.25 cup all-purpose flour; 1 tablespoon potato starch; 2 tablespoons cold water; 1 lime, cut into wedges

4.8

(12)

9 Reviews

2 Photos

This is a chili that you'll find in the Mountain West--either Colorado or New Mexico. It has a medium heat and complex taste, thanks to green chiles from Hatch, New Mexico. The dish is a simple stew with a cohesive taste across different textures and flavors, that can be thickened as you like it. Serve with bread, tortillas, rice, or even over a breakfast burrito!

Recipe by Diana71

Published on November 18, 2019

2

Prep Time:

15 mins

Cook Time:

50 mins

Additional Time:

15 mins

Total Time:

1 hrs 20 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 pound chicken breasts, cubed, or more to taste
½ large onion, diced
2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste
3 cloves garlic, minced
1 tablespoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 cups chicken broth
1 (16 ounce) jar salsa verde (green salsa)
1 (15.5 ounce) can white beans, drained and rinsed
2 ears corn, kernels cut from cob
¼ cup minced cilantro
¼ cup all-purpose flour
1 tablespoon potato starch (Optional)
2 tablespoons cold water (Optional)
1 lime, cut into wedges

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

Nutrition Facts (per serving)

337	Calories
4g	Fat
49g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 337
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	4%
Cholesterol 34mg	11%
Sodium 666mg	29%
Total Carbohydrate 49g	18%
Dietary Fiber 10g	35%
Total Sugars 5g
Protein 27g
Vitamin C 3mg	16%
Calcium 152mg	12%
Iron 7mg	39%
Potassium 1190mg	25%

* 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.