Green Chicken Chili

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

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.

Cuisine

Modern

Course

Main Course

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

15 min

Cook Time

45 min

Servings

8 servings

Ingredients

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

Instructions

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.