Instant-Pot Creamy Green Chicken Chili

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You ever have one of those days where you’re running late to everything, spill coffee everywhere, and have managed to somehow lose your wallet? No? Only me? WELL – that was my day (or a least the gist of it). On days like today, I NEED something quick and easy to feed the family and this recipe is one of my go-to’s. It’s creamy, soothing, and freaking delicious! EXCEPT today when I started making my green chicken chili recipe, I didn’t have half of the ingredients. Luckily, it turned out DELISH so here you go!

Instant-Pot Creamy Green Chicken Chili

Servings 4
Prep Time 15 mins
Cook Time 15 mins

Equipment

  • instapot

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 2 cans drained white beans chickpea, great northern…
  • 3 cups chicken stock
  • 16 ounce jar salsa verde I used @lavictoriabrand medium
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 16 ounce bag frozen white corn
  • 1/3 cup heavy cream
  • 1/3 cup grated parm
  • Salt to taste

Instructions

  • Throw everything minus the corn, cream and cheese in the instantpot. Seal and cook for 15 minutes on high pressure. Let the pressure naturally release. Shred the chicken and smash about half of the beans. cook on sauté mode until slightly thickened. Stir in the corn, cream and parm. Season to taste with salt.
  • 2 pounds boneless skinless chicken thighs
  • 2 cans drained white beans chickpea, great northern…
  • 3 cups chicken stock
  • 16 ounce jar salsa verde I used @lavictoriabrand medium
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 16 ounce bag frozen white corn
  • 1/3 cup heavy cream
  • 1/3 cup grated parm
  • Salt to taste
Course: Soup
Cuisine: Mexican

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