Instant Pot Chicken Chili Verde
Ingredients
Main Ingredients
-
1
Tablespoon
olive oil or avocado oil
-
16
ounces
boneless, skinless chicken thighs or breast
-
1
pinch
salt
-
1
teaspoon
ground cumin, divided
-
1
teaspoon
minced garlic
-
1
cup
onion, chopped
-
1 ¼
cups
bell pepper, chopped
-
1 ¼
cups
salsa verde
-
4
ounces
canned green chiles
-
1 ½
cups
chicken broth
-
3
medium
gluten free tortillas or corn tortillas, diced
-
1
cup
cooked corn (optional)
Optional Toppings
-
to taste
cilantro, torn
-
to taste
jalapeño
-
to taste
non-GMO corn tortilla chips or corn chips
Instructions
- 1. Season the chicken with salt and ½ teaspoon cumin, then sauté in oil for 6 minutes, flipping halfway.
- 2. Remove the chicken and sauté onion, garlic, and bell pepper with the remaining cumin for 2-3 minutes.
- 3. Shred the chicken and return it to the pot with the sautéed vegetables and remaining ingredients.
- 4. Seal the lid and pressure cook for 8-10 minutes, then allow a slow release for 10 minutes.
- 5. Serve the chili in bowls and top with tortilla chips, jalapeño, cilantro, and optional cheese.
Nutrition Facts (estimated)
Servings
4
Calories
349
Total fat
8.2g
Total carbohydrates
36.8g
Total protein
31g
Sodium
1228.6mg
Cholesterol
84.6mg
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