Instant Pot Green Chile Chicken Chili: A Flavorful and Fast Weeknight Meal
Craving a comforting and flavorful chili but short on time? Look no further than this Instant Pot Green Chile Chicken Chili! This recipe delivers a hearty and satisfying meal packed with tender chicken, savory green chiles, and a delightful blend of spices – all cooked to perfection in your Instant Pot in a fraction of the time it would take on the stovetop. It’s the perfect weeknight dinner solution, and it’s also great for meal prepping. This chili is so easy to customize to your own taste. This recipe is gluten-free and dairy-free. Feel free to add toppings like sour cream or shredded cheese if you like.
## Why You’ll Love This Instant Pot Green Chile Chicken Chili
* **Quick and Easy:** The Instant Pot drastically reduces cooking time, making it ideal for busy weeknights.
* **Flavorful:** The combination of green chiles, chicken broth, and spices creates a complex and delicious flavor profile.
* **Healthy:** Packed with protein and vegetables, this chili is a nutritious and satisfying meal.
* **Versatile:** Easily customizable to your liking with different toppings and ingredient substitutions.
* **Meal Prep Friendly:** Makes a large batch that’s perfect for meal prepping lunches or dinners throughout the week.
* **Minimal Cleanup:** One-pot cooking means fewer dishes to wash!
## Ingredients You’ll Need
Before you start cooking, gather all your ingredients. Here’s what you’ll need:
* **Chicken:** 2 pounds boneless, skinless chicken breasts or thighs. You can use either, but thighs will result in a more tender and flavorful chili. Cut into 1-inch cubes.
* **Olive Oil:** 1 tablespoon, for sautéing the vegetables. You can substitute with other cooking oils like avocado oil or coconut oil.
* **Onion:** 1 medium yellow onion, chopped. Yellow onions provide a good balance of flavor for chili.
* **Garlic:** 2-3 cloves, minced. Garlic adds a pungent and aromatic flavor to the chili.
* **Green Bell Pepper:** 1 medium, chopped. Green bell pepper adds a slightly sweet and earthy flavor.
* **Canned Green Chiles:** 1 (4 ounce) can, diced. Use mild, medium, or hot depending on your preference for spice. If you want a really fiery chili, use a larger can or add fresh jalapeños.
* **Chicken Broth:** 4 cups. Use low-sodium chicken broth to control the saltiness of the chili.
* **Great Northern Beans:** 1 (15 ounce) can, drained and rinsed. Great Northern beans are a classic addition to white chicken chili. Cannellini beans also work well.
* **Corn:** 1 cup frozen or canned (drained). Corn adds sweetness and texture to the chili. You can use fresh corn if it’s in season.
* **Lime Juice:** 2 tablespoons. Fresh lime juice brightens the flavors and adds a touch of acidity.
* **Spices:**
* 2 teaspoons chili powder
* 1 teaspoon cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* Salt and black pepper to taste
* **Optional Toppings:**
* Shredded Monterey Jack cheese or cheddar cheese
* Sour cream or Greek yogurt
* Avocado, diced
* Cilantro, chopped
* Green onions, sliced
* Tortilla chips
## Equipment You’ll Need
* Instant Pot (6-quart or larger)
* Cutting board
* Knife
* Measuring cups and spoons
* Can opener
* Wooden spoon or spatula
## Step-by-Step Instructions
Now, let’s get cooking! Follow these simple steps to make delicious Instant Pot Green Chile Chicken Chili:
**1. Sauté the Vegetables:**
* Turn on your Instant Pot and select the ‘Sauté’ function. Set it to ‘Normal’ or ‘Medium’ heat.
* Add olive oil to the Instant Pot. Once the oil is heated, add the chopped onion and green bell pepper. Sauté for about 5-7 minutes, or until the onions are translucent and softened.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.
**2. Add the Chicken and Spices:**
* Add the cubed chicken to the Instant Pot. Season with chili powder, cumin, oregano, garlic powder, cayenne pepper (if using), salt, and black pepper.
* Stir well to coat the chicken with the spices. Cook for about 3-5 minutes, or until the chicken is lightly browned on all sides. It doesn’t need to be fully cooked at this point.
**3. Deglaze the Pot:**
* Pour in about 1/2 cup of the chicken broth. Use a wooden spoon or spatula to scrape the bottom of the Instant Pot to remove any browned bits that may have stuck. This step is important to prevent the ‘Burn’ error.
**4. Add Remaining Ingredients:**
* Add the remaining chicken broth, diced green chiles, Great Northern beans, and corn to the Instant Pot.
* Stir everything together to combine.
**5. Pressure Cook:**
* Secure the lid on the Instant Pot and make sure the pressure valve is set to ‘Sealing’.
* Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time to 10 minutes at high pressure.
**6. Natural Pressure Release:**
* Once the cooking time is up, let the Instant Pot release pressure naturally for 10-15 minutes. This helps the chicken become more tender.
* After the natural pressure release, carefully release any remaining pressure manually by turning the pressure valve to the ‘Venting’ position. Be cautious of the steam that will be released.
**7. Shred the Chicken (Optional):**
* Carefully remove the lid of the Instant Pot.
* If you prefer shredded chicken in your chili, use two forks to shred the chicken directly in the pot. Alternatively, you can remove the chicken to a cutting board and shred it before returning it to the chili.
**8. Stir in Lime Juice:**
* Stir in the fresh lime juice. This will brighten the flavors and add a nice touch of acidity.
**9. Adjust Seasoning:**
* Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or spices to your liking.
**10. Serve and Enjoy!**
* Ladle the chili into bowls and serve hot. Top with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, and green onions.
* Serve with tortilla chips or a side of cornbread for a complete and satisfying meal.
## Tips and Variations
* **Spice Level:** Adjust the amount of green chiles and cayenne pepper to control the spice level. For a milder chili, use mild green chiles and omit the cayenne pepper. For a spicier chili, use hot green chiles and add a pinch more cayenne pepper or some diced jalapeños.
* **Chicken:** You can use leftover cooked chicken or rotisserie chicken to save time. Just shred the chicken and add it to the Instant Pot after sautéing the vegetables.
* **Beans:** Feel free to substitute the Great Northern beans with other types of beans, such as cannellini beans, navy beans, or white kidney beans.
* **Vegetables:** Add other vegetables to the chili, such as chopped carrots, celery, or zucchini.
* **Creamy Chili:** For a creamier chili, stir in 1/2 cup of heavy cream or cream cheese after cooking. Alternatively, blend a portion of the chili with an immersion blender or in a regular blender and then stir it back into the pot.
* **Smoked Paprika:** Add 1/2 teaspoon of smoked paprika for a smoky flavor.
* **Thickening the Chili:** If you prefer a thicker chili, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the chili during the last few minutes of cooking. You can also use an immersion blender to blend some of the chili for a thicker consistency.
* **Make it Vegetarian:** Substitute the chicken with 1 (15-ounce) can of drained and rinsed chickpeas or black beans for a vegetarian option.
* **Slow Cooker Version:** If you don’t have an Instant Pot, you can adapt this recipe for a slow cooker. Sauté the vegetables and brown the chicken in a skillet. Then, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
## Serving Suggestions
This Instant Pot Green Chile Chicken Chili is delicious on its own, but it’s even better with some tasty toppings and sides. Here are some serving suggestions:
* **Toppings:**
* Shredded cheese (Monterey Jack, cheddar, or pepper jack)
* Sour cream or Greek yogurt
* Diced avocado
* Chopped cilantro
* Sliced green onions
* A dollop of your favorite salsa
* A squeeze of lime juice
* Pickled jalapeños
* **Sides:**
* Tortilla chips or tortilla strips
* Cornbread or biscuits
* A side salad
* Quesadillas
* Mexican rice
## Storage and Reheating Instructions
* **Storage:** Let the chili cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chili for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
* **Reheating:** Reheat the chili on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between. Add a splash of chicken broth or water if the chili is too thick.
## Nutrition Information (Approximate, per serving)
* Calories: Approximately 350-400
* Protein: 30-35 grams
* Fat: 15-20 grams
* Carbohydrates: 25-30 grams
* Fiber: 5-7 grams
*Note: Nutritional information may vary based on specific ingredients and serving sizes.*
## Instant Pot Green Chile Chicken Chili Recipe Card
**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 25 minutes
**Ingredients:**
* 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2-3 cloves garlic, minced
* 1 medium green bell pepper, chopped
* 1 (4 ounce) can diced green chiles
* 4 cups chicken broth
* 1 (15 ounce) can Great Northern beans, drained and rinsed
* 1 cup frozen or canned corn (drained)
* 2 tablespoons lime juice
* 2 teaspoons chili powder
* 1 teaspoon cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper (optional)
* Salt and black pepper to taste
* Optional toppings: shredded cheese, sour cream, avocado, cilantro, green onions, tortilla chips
**Instructions:**
1. Turn on your Instant Pot and select the ‘Sauté’ function. Add olive oil, onion, and green bell pepper. Sauté for 5-7 minutes until softened.
2. Add garlic and sauté for 1 minute until fragrant.
3. Add chicken, chili powder, cumin, oregano, garlic powder, cayenne pepper (if using), salt, and pepper. Cook for 3-5 minutes until lightly browned.
4. Pour in 1/2 cup chicken broth and scrape the bottom of the pot to deglaze.
5. Add remaining chicken broth, green chiles, Great Northern beans, and corn. Stir to combine.
6. Secure the lid and set the pressure valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ and set the cooking time to 10 minutes at high pressure.
7. Let the Instant Pot release pressure naturally for 10-15 minutes, then manually release any remaining pressure.
8. Carefully remove the lid. Shred the chicken with two forks (optional).
9. Stir in lime juice. Taste and adjust seasoning as needed.
10. Ladle into bowls and serve hot with your favorite toppings.
Enjoy this delicious and easy Instant Pot Green Chile Chicken Chili! It’s a crowd-pleaser that’s perfect for any occasion.