Green Chicken Chili


  • 2 tbsp unsalted butter
  • 1 medium yellow onion
  • 1/2 lb poblano peppers
  • 1/2 lb Anaheim peppers
  • 1/2 lb tomatillos
  • 2 small jalapeño peppers
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 6 bone-in, skin-on chicken thighs
  • 2 cups chicken stock
  • 2 cups Water
  • 1/3 cup roughly chopped fresh cilantro
  • 3 cans Great Northern beans
  • 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.
  • 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.
  • 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.
  • Use an immersion blender to purée sauce until smooth. Stir meat, cilantro, and beans into sauce. Serve warm.
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