Green Chicken Chili

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

Green Chicken Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["PER SERVING
CALORIES: 304
FAT: 10g
PROTEIN: 33g
SODIUM: 154mgFIBER: 7g
CARBOHYDRATES: 19g
SUGAR: 3g"]
cuisine icon Keywords
30-60 min, 8 servings, anaheim peppers, bone-in, cans great northern beans, chicken stock, chili, chili recipe, contributed, cook 45 min, garlic cloves, ground cumin, instant pot chicken recipe, instant pot chili, instant pot chili recipe, instant pot recipe, instant pot recipes, main course, medium, medium yellow onion, modern, poblano peppers, prep 15 min, pressure cook, pressure cooker recipes, roughly chopped fresh cilantro, sauté, skin-on chicken thighs, small jalapeño peppers, tomatillos, unsalted butter, water

prep icon Prep Time
15 min
cook icon Cook Time
45 min

serving icon 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.
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