Delicious Instant Pot: Creamy Green Chicken Chilli Recipes

Delicious, fresh and tasty.



Instant Pot: Creamy Green Chicken Chilli. The green color in this chili comes from the combination of poblano and Anaheim peppers, along with tomatillos. This combination results in a fresh, light-flavored chili. To dress it up, serve it with crushed corn chips, a mild white cheese such as queso quesadilla, chopped fresh cilantro, and sour cream as garnishes.

Instant Pot: Creamy Green Chicken Chilli It's full of flavour, but doesn't have a lot of heat. The green chilis give it a tiny bit, but not much at all. If you like your chili spicy, you might want to add some cayenne pepper to spice it up a bit. You can cook Instant Pot: Creamy Green Chicken Chilli using 15 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Instant Pot: Creamy Green Chicken Chilli

  1. It's 4 of boneless chicken breasts.
  2. It's 3 of poblano peppers.
  3. Prepare 3 of jalapeños.
  4. You need 5 cloves of fresh garlic.
  5. Prepare 6 of tomatillos.
  6. Prepare 1 of small white onion.
  7. It's 1/2 cup of loosely packed cilantro leaves.
  8. It's 1 of small can chopped green chiles.
  9. You need 1 can of gold & white corn.
  10. You need 42 oz of chicken broth.
  11. Prepare 8 oz of cream cheese.
  12. You need 8 oz of Ortega green taco sauce.
  13. You need of McCormick's Premium Taco Seasoning.
  14. Prepare 1 tbsp of fish sauce.
  15. Prepare 2 tsp. of salt.

The creamy Southwestern-flavored cream cheese chicken chili is easy to put together and freezes well. I make a pot each week and enjoy this satisfying soup for lunches at the office. Serve with Fritos® on top for garnish if desired. To make the Instant Pot Keto Green Chile Chicken with Cream Cheese: Turn your Instant Pot to the "saute" mode and melt butter.

Instant Pot: Creamy Green Chicken Chilli instructions

  1. Coat chicken breasts in taco seasoning..
  2. Dice tomatillos (husks removed), jalapeños (seeds included), poblanos (seeds discarded), and onion..
  3. Add green sauce to instant pot. Lay chicken in even layer on top..
  4. Sprinkle 2 tbsp McCormick's taco seasoning..
  5. Mince 5 cloves garlic over chicken..
  6. Add tomatillos, onion, and peppers to pot..
  7. Add 10 oz. chicken broth and 2 tsp. salt to pot..
  8. Cook on high pressure for 15 minutes and release pressure manually..
  9. Remove chicken and set aside..
  10. Add fish sauce, cilantro and softened cream cheese to pot. Blend with hand mixer until smooth..
  11. Add corn and chicken broth to pot, stir, and cook on high pressure for 5 minutes and release pressure manually..
  12. Shred chicken and add to pot..
  13. Stir and serve (garnish of cilantro, jalapeño, and/or sour cream if preferred)!.

All we do for this recipe is throw some chicken breasts into the Instant Pot with a jar of salsa verde and a can of green chilis. And after that essentially zero effort prep and short cook time, you have soft, moist, juicy, flavor PACKED shredded chicken that is looking up at you from the Instant Pot and begging. It's a tough call, but I'm almost inclined to say that I like green chili made with tomatillos and a mix of fresh green peppers even more than I like a bowl of Texas red. This version is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in.