Instant Pot Green Chile Chicken Chili

4.5
(2)
2 Reviews
3 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.

Submitted by Jen Neumann
Updated on October 12, 2022
3
Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
10
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 10 servings

  • 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

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

  5. 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 60%
Vitamin C 17mg 19%
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.