Instant Pot Chicken Chili Verde
Thank you to KetoMojo for this recipe!
It’s fall and who doesn’t love the smell of something simmering in an instant pot? Chilly days call for savory, warm soups and stews. Let’s start with the chicken. It’s moist, tender, and braised and it’s partnered with a rich, bright green chili-kissed sauce. Then there’s the timing: it takes just 30 minutes to cook in an Instant Pot and all you have to do is throw in all the ingredients to get it done! See? Easy to love indeed! Like it hot, hot, hot? Swap in serrano chilis for the jalapeños. Or if you prefer a more mild flavor in your dish, tame chili heat a bit by removing the seeds and ribs. By the way, you can still make it if you don’t have an Instant Pot. Just combine the chicken, tomatillos, jalapeños, shallot, green chile peppers, cumin, oregano, salt, and pepper with a few tablespoons water in a 4-quart Dutch oven or oven-safe pot with a lid, bring to a boil over low heat, stirring occasionally, then reduce heat to a simmer, cover, and let simmer until chicken is falling apart fork tender, about 1 hour
Equipment:
Instant Pot
Ingredients List
1½ lb boneless, skinless chicken thighs
3/4 lb tomatillos, quartered, husks discarded
2 jalapeño chilis, roughly chopped, stems discarded
2 Tbsp diced shallot
1(4-oz) can mild or hot diced green chile peppers
1½ tsp ground cumin
1 tsp dried oregano
2 tsp sea salt
1 tsp freshly ground pepper
3/4 cup loosely packed fresh cilantro leaves and fine stems, divided
2 avocados, sliced
6 Tbsp sour cream
Instructions
Turn on a 6-quart or larger Instant Pot to the Sauté setting and select high heat. Let it heat until the setting indicates HOT.
In the hot Instant Pot, combine the chicken, tomatillos, jalapeños, shallot, green chile peppers, cumin, oregano, salt, and pepper. Stir while it heats until gently sizzling, 2 to 3 minutes. Lock on the lid, turn the valve to the seal position, and program to pressure cook on high for 15 minutes. After 15 minutes, release the pressure manually by turning the top valve to the venting position.
When the pressure has released, carefully remove the lid, transfer the chicken thighs to a bowl, and set aside. Add two-thirds of cilantro to the mixture in the pressure cooker. Use a potato masher or wooden spoon to mash up the sauce a bit but still a bit chunky.
Use 2 forks to shred the chicken, then return it to the sauce. Stir to combine, salt to taste, if necessary.
Transfer to bowls, garnish with avocado, sour cream, and the remaining cilantro.
NUTRITIONAL INFORMATION
MACROS per serving
266 Calories
18g Fat
20g Protein
10g Total Carbs
5gFiber
5g Net Carbs
Want to make it even more filling? Warm up a steamed bag of cauliflower rice and top off a half a cup of the cauliflower rice with a cup of the chicken chili. Yum! 😋