Chicken Chili Verde – Instant Pot

Cooked completely in an Instant Pot, this Chicken Chili Verde is flavorful, delicious and easy! Serve yourself a warming bowl of this chili tonight.

My family knows that my favorite kind of book will contain both recipes and stories. I call them cookbook memoirs and have just discovered via a quick Google search that cookbook memoir is a legit genre. Amazon calls them food memoirs, culinary biographies or culinary memoirs. 

A few years ago my elder daughter gave me Julia Turshen’s book Small Victories for Christmas and within just a few hours, I had bookmarked 23 recipes I wanted to try! I haven’t actually made them all yet but every one I have cooked has been delicious.

Twenty-three bookmarks!

Her quick chicken chili verde instructions weren’t even strictly a recipe. They were just a small paragraph on a page headed Seven Things to do with Leftover Chicken but when I searched my Eat Your Books  bookshelf for tomatillos, it popped up. As you can see from my adaptation, I didn’t start with leftover chicken but using an Instant Pot made it pretty quick to cook anyway.

Chicken Chili Verde – Instant Pot

Adapted from Julia Turshen's Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs <Amazon affiliate link. My two boneless, skinless chicken breasts weighed about 1 1/2 lbs or 680g. If your chicken weighs a bit more or less, it’s all good. I used some special little tomatillos from Melissa's Produce called tomatillos milperos, which are smaller with a more concentrated flavor and less acidity than the normal variety. I highly recommend them but use whichever fresh, firm tomatillos you can find if you can't put your hands on some.

Ingredients

2 boneless, skinless chicken breasts (about 1 1/2 lb or 680g)

Fine sea salt

Freshly ground black pepper

1 medium onion

1 bell pepper

1 fresh jalapeño

2 cloves garlic

2 tablespoons olive oil 

1 teaspoon ground cumin

1 teaspoon chili powder

1 lb or 450g tomatillos

1 1/2 cup or ml chicken stock, plus more as needed

1 can (15.5 oz or 439g) white beans

To serve:

sour cream

grated cheese

green onions

Optional: sliced fresh jalapeños

The little tomatillos

Method

Season the chicken breasts with fine sea salt and freshly ground black pepper. Set aside.

Remove any peels and stems then, finely mince or use a food processor to chop the onion, bell pepper, jalapeño and garlic finely. I used my little food processor. 

On the sauté low setting, cook the onion, bell pepper, jalapeño and garlic in the olive oil in the Instant Pot until they are softened, about 10 minutes, stirring frequently.

Remove the husks from the tomatillos and cut them in pieces. Since I was using the small ones, I just cut most of them in half.

Add the spices, tomatillos and chicken stock to the sauteed vegetables. 

Turn sauté to high and bring the mixture to a quick boil then turn the Instant Pot off. 

Nestle the chicken breasts in the pot and pressure cook for 10 minutes. 

Natural release the steam for 10 minutes then manually release completely. 

Remove the chicken from the pot and, as soon as it’s cool enough to handle, shred it. 

Drain and rinse the cannellini beans. 

Add the shredded chicken back to the pot along with the rinsed beans. 

Sauté on low for about 10-15 minutes, stirring frequently and adding a little more stock (or water) if it gets too dry. 

Taste for salt and add a bit more if necessary, keeping in mind that the grated cheese will also add salt when you serve.  

Serve with sour cream, grated cheese and green onions. I also like to include some fresh jalapeño slices.

Enjoy! 

It’s MultiCooker Monday so my blogger friends and I are sharing recipes made with our small appliances. Check out the links below. Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Air Fryer Zucchini Spears (Toaster Oven) from Sid’s Sea Palm Cooking
• Chicken Chili Verde (Instant Pot) from Food Lust People Love
• Homemade Chicken Broth (Instant Pot) from Karen’s Kitchen Stories
• Homemade Pumpkin Puree - Pressure Cooker from Sneha’s Recipe
• Instant Pot Aloo Gobi Matar from Magical Ingredients
• Pumpkin Pasta Bake (Instant Pot) from A Day in the Life on the Farm

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

Pin this Chicken Chili Verde – Instant Pot!

 .