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Instant Pot® Colorado Chile Verde

Rated as 3.82 out of 5 Stars
288

"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!"
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Ingredients

1 h 20 m servings 337
Original recipe yields 8 servings

Directions

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)), 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.
  2. 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.
  3. 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; 4.2 48.6 26.8 34 666 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a great dish! I made it with chicken, but pork would be great too, and I pan grilled the corn to a golden brown with a tablespoon of oil and a half a jalapeño and a pinch of red pepper f...

Most helpful critical review

This is not what I am familiar with when calling it Colorado Green Chili Stew. Green Chili Stew is made with pork, but the main difference is this dish has no potatoes and Real GCS has a lot of...

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This is a great dish! I made it with chicken, but pork would be great too, and I pan grilled the corn to a golden brown with a tablespoon of oil and a half a jalapeño and a pinch of red pepper f...

Some reviewers need to take a chill pill. I actually made this chili and it is quite tasty. I served it over black beans and rice; probably another faux pas that I don't care about. Maybe the ...

This is not what I am familiar with when calling it Colorado Green Chili Stew. Green Chili Stew is made with pork, but the main difference is this dish has no potatoes and Real GCS has a lot of...

Only one problem, if you are going to call it “Colorado chili” it has to be made with Pueblo chili’s! I made it with our superior, local Pueblo chili’s and it turned out great. Try it on mashed ...

Okay, it's a pretty good Chile Verde, but really, you should be using pork shoulder, not chicken. Substitute cubed pork, trimmed of some fat, for the chicken and follow the rest. Much more succu...

This is NOTHING like the regional green chile you will find in CO or NM. What it is, is a shameless promotion of the NM Hatch chile pepper, which is mediocre at best.

What even is this recipe? Chile verde is a pork and green chile stew, and it certainly doesn't have beans or corn in it!

This was absolutely delicious. I’m from Colorado, but a transplant to California, and this recipe reminds me of home :). The best smothered burritos on the planet come from Colorado. The only ...

Easy to make- great flavor. Couldn't find the hatch green chilis in the recipe, so I used Anaheim chilis and roasted them in the oven. Didn't use potato starch and it was plenty thick. Served Ch...