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Instant Pot Green Chile Chicken Chili

Here's a hearty, big-batch chicken chili recipe you can make in your Instant Pot from ingredients that you probably already have on hand.
Print Recipe
Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 10 servings
Course: Dinner
Cuisine: Mexican Inspired
Calories: 494
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 pounds skinless, boneless chicken breasts
  • 1 16 ounce jar green salsa (such as Herdez®, divided
  • 2 32 ounce containers chicken broth, divided
  • 2 15 ounce cans cannellini beans, drained and rinsed
  • 2 4 ounce cans chopped green chilies
  • 1 teaspoon ground cumin, or to taste
  • 0.25 teaspoon cayenne pepper, or to taste
  • 1 14.5 ounce package tortilla chips, crumbled
  • 1 cup sour cream, or as needed
  • 1 cup shredded Cheddar cheese, or as needed
  • 1 bunch chopped fresh cilantro

Method
 

  1. Place chicken in a multi-functional pressure cooker (such as Instant Pot) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
  3. Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.

Nutrition

Calories: 494kcalCarbohydrates: 45gProtein: 30gFat: 21gSaturated Fat: 7gCholesterol: 78mgSodium: 1745mgFiber: 6gSugar: 4g

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