I have tried for the longest time to avoid giving you an Instant Pot recipe, trust me. It feels like the Instant Pot has had a chokehold on America's home kitchens for the past decade and another "instant pot recipe" isn't really needed from me. BUT (there is always a but) now that Nola is a full blown toddler who runs, jumps and falls all over the house, I don't often have the ability to sit her down and cook like I used to.

Recently, I've dusted off my Instant Pot and started using it again and now I remember why people fell in love with it in the first place. Last week, I somehow managed to make fall-off-the-bone tender ass short ribs in 45 minutes. OMG. I've been reconverted. I've come home. I am a stan again.

This green chicken chili recipe is dumb easy to execute and is a favorite of almost every family member and friend I have. Literally, they've had this recipe for years and I'm just getting around to sharing it with you (my bad). My favorite thing about this dish is the fact that it's incredibly affordable to make. All you need is fresh or frozen chicken breast (or thighs), a few cans of white beans and you more or less can make this. It also stores beautifully in the freezer (up to six months) so if you make a big batch you can have dinner for a while.

The ingredients called for here are simple and easily snagged from Target, Walmart, your local grocery store or even that corner store down the street from your home. I made this in the Instant Pot but if you don't have one you can still do this recipe in a slow cooker or on the stove top. Feel free to customize it to your liking and do whatever makes you feel good.

This chili also goes well with a margarita (or like 3), try out my Smoky Cadillac Margarita or Blood Orange Jalapeño Margarita.

I’ve tried my best to answer any questions you might have below but if you have anymore leave me a comment!

Can I make this chili vegetarian?
Yes you can. If you’re a vegetarian I would suggest making this chili on the stove top and adding in enough veggie stock to get the consistency you like. I would also throw in some green and yellow squash and extra poblano peppers!

What should I do if I don’t have an Instant Pot?
Cooking in a slow cooker: The best thing about the Instant Pot is that it cooks your food in a fraction of the time and helps lock in moisture. The slow cooker will take about 5-6 hours to cook the chili if you use the high heat function.

If you make the recipe this way, follow the same directions below but make sure to add the beans in about one hour before you’re ready to serve to make sure they don’t get too mushy.  

Cooking on the stove top: If you’re cooking on the stovetop, you’re going to want to cook the chicken first with all the ingredients and seasonings except the poblano peppers, salsa and beans.

Cook the chicken for about 45 minutes on medium heat until it is ready to be shredded. Remove chicken from the pot and set on a plate.

Add peppers, beans and salsa to the pot. Shred chicken and add back to pot as well.

Serve immediately.  

What if I’m cooking for one?
One of the great things about this recipe is that it stores well in the fridge and the freezer meaning that you can cook a batch and eat it throughout the week or save it for later in the year. In the refrigerator this chili will last for about 4-5 days. In the freezer you can store it for up to 6 months.

Print

With ImageWithout Image

Green Chicken Chili

Yield: 5-7 people

Author: Ryan Shepard

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

• 4 pounds skinless chicken breasts
• 4 (15.5 ounce) canned of Great Northern White Beans, drained
• 2 garlic cloves, minced
• 1 red onion, sliced
• ½ cup of chicken stock
• ½ cup cilantro, chopped
• 1 (4 ounce) can diced green chilies (either mild or hot, depending on your preference)
• 1 jar salsa verde (I prefer Trader Joe’s version or Herdez)
• 2 tablespoon Goya Adobo All Purpose Seasoning (plus more to taste)
• 1 tablespoon no-salt all purpose seasoning (like Mrs. Dash)
• 1 teaspoon cumin (plus more to taste)
• Salt and pepper to taste
• Optional: 1 jalapeños sliced to add extra heat

Garnish

• Sour cream
• Mexican cheese
• Jalapeños
• Cilantro
• Lime wedges

Instructions

1. Set the oven to broil and roast poblano pepper for about 10 minutes or until well charred. Remove from the oven and allow to cool. Once cooled roughly chop.
2. Add all ingredients except white beans to an Instant Pot if using and pressure cook on high for 35 minutes.
3. Allow the pressure cooker to cool for about 10 minutes and hit the release valve to let steam out.
4. Add in beans and cook on the saute function for another 10 minutes. Once thoroughly heated, adjust seasoning to your liking.
5. Serve immediately.

Did you make this recipe?

Tag @ryannicoleshepard on instagram and hashtag it #brownsugarandbourbon

Created using The Recipes Generator

‍

‍