Instant Pot Chicken Chile Verde
This Instant Pot White Chicken Chili Verde Recipe is quick and easy to make in your Instant Pot or pressure cooker. It's a perfect easy dinner for busy weeknights!
Servings: 6 Servings
Calories: 221kcal
Ingredients
- 2 anaheim peppers; de-seeded and ribs removed
- 1 tablespoon minced garlic
- 2 serrano peppers; de-seeded and ribs removed
- 1 - 32 oz container chicken broth
- 1 white onion; sliced into rounds
- 2 boneless skinless chicken breasts (read notes to sub with rotisserie chicken)
- 2 boneless skinless chicken thighs
- 1 bundle cilantro
- 6 tomatillos; quartered
- 1 tablespoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 to 4 drops of maggi optional
- 1 to 1 1/2 cups water
- 1/2 red onion; diced for garnish
Instructions
- Add in chicken, white onion, diced peppers, diced serrano peppers, quartered tomatillos, and garlic into your your instant pot or pressure cooker.
- Pour in chicken broth and add water to just cover the ingredients.
- Add cumin, salt, pepper, and maggi.
- Set to high pressure and set timer to 20 minutes. Let natural pressure release.
- Once the pressure has released. Remove the chicken and immersion blend the soup. If you have a non stick pressure cooker then remove soup to a bowl and blend then add back to the pot. Shred chicken and add back to the soup.
- Add a third cup of water to a bowl and 3/4 of the bundle of cilantro. Immersion blend. Pour this into the soup.
- Use extra cilantro and red onion to garnish.
Notes
If you prefer to use a rotisserie chicken, remove all meat from the chicken before starting recipe and shred it. Add shredded chicken in step 5.
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 9g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 95mg | Sodium: 1178mg | Fiber: 2g | Sugar: 5g