Green Chicken Chili
By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
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The green color in this chili comes from the combination of poblano and Anaheim peppers, along with tomatillos. This combination results in a fresh, light-flavored chili. To dress it up, serve it with crushed corn chips, a mild white cheese such as queso quesadilla, chopped fresh cilantro, and sour cream as garnishes.
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Votes: 1
Rating: 5
Rate this recipe!
Prep Time 15 minutes
Cook Time 45 minutes
Servings
8 servings
Ingredients
  • 2 tbsp unsalted butter
  • 1 medium yellow onion peeled and chopped
  • 1/2 lb poblano peppers seeded and roughly chopped
  • 1/2 lb Anaheim peppers seeded and roughly chopped
  • 1/2 lb tomatillos husked and quartered
  • 2 small jalapeño peppers seeded and roughly chopped
  • 2 garlic cloves peeled and minced
  • 1 tsp ground cumin
  • 6 bone-in, skin-on chicken thighs (2 1/2 lbs total)
  • 2 cups chicken stock
  • 2 cups Water
  • 1/3 cup roughly chopped fresh cilantro
  • 3 cans Great Northern beans drained and rinsed, 15 ounce cans
Prep Time 15 minutes
Cook Time 45 minutes
Servings
8 servings
Ingredients
  • 2 tbsp unsalted butter
  • 1 medium yellow onion peeled and chopped
  • 1/2 lb poblano peppers seeded and roughly chopped
  • 1/2 lb Anaheim peppers seeded and roughly chopped
  • 1/2 lb tomatillos husked and quartered
  • 2 small jalapeño peppers seeded and roughly chopped
  • 2 garlic cloves peeled and minced
  • 1 tsp ground cumin
  • 6 bone-in, skin-on chicken thighs (2 1/2 lbs total)
  • 2 cups chicken stock
  • 2 cups Water
  • 1/3 cup roughly chopped fresh cilantro
  • 3 cans Great Northern beans drained and rinsed, 15 ounce cans
instant pot, instant pot recipes , instant pot chicken chili, instant pot chili recipes, instant pot chicken chili
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Press the Sauté button on the Instant Pot® and melt butter. Add onion and cook until softened, about 3 minutes. Add poblano and Anaheim peppers, tomatillos, and jalapeños and cook 3 minutes, then add garlic and cumin and cook until fragrant, about 30 seconds. Press the Cancel button.
  2. Add chicken thighs, stock, and water to pot. Close lid, set steam release to Sealing, press the Chili button, and cook for the default time of 30 minutes.
  3. When the timer beeps, quick-release the pressure, open lid, and stir well. Press the Cancel button and remove chicken to a cutting board. Carefully remove skin from chicken and shred meat with two forks.
  4. Use an immersion blender to purée sauce until smooth. Stir meat, cilantro, and beans into sauce. Serve warm.
Recipe Notes

PER SERVING
CALORIES: 304
FAT: 10g
PROTEIN: 33g
SODIUM: 154mgFIBER: 7g
CARBOHYDRATES: 19g
SUGAR: 3g

2 replies
  1. mcdowelldawn77@yahoo.com
    mcdowelldawn77@yahoo.com says:

    Okay we wanted to make this recipe mostly because it was so beautiful. We also love chili, so we added it to our menu and than had to buy an emulsion blender. So it was absolutely as beautiful as the pictures. I would say it needs more flavor so if we make it again I will be adjusting the flavor with cumin and probably Mrs.Refros salsa. Chili should be spicy and full of flavor not bland.

  2. mcdowelldawn77@yahoo.com
    mcdowelldawn77@yahoo.com says:

    This is a beautiful chili,evenwent out and bought an immolation blender so we could make it. I would add more jalapenos mostly for more heat and flavor.

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