Instant Pot: Creamy Green Chicken Chilli

Name: Instant Pot: Creamy Green Chicken Chilli
Total time: 1800 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 4 boneless chicken breasts; 3 poblano peppers; 3 jalapeños; 5 cloves fresh garlic; 6 tomatillos; 1 small white onion; 1/2 cup loosely packed cilantro leaves; 1 small can chopped green chiles; 1 can gold & white corn; 42 oz chicken broth; 8 oz cream cheese; 8 oz Ortega green taco sauce; McCormick's Premium Taco Seasoning; 1 tbsp fish sauce; 2 tsp. salt

Brit O'Donnell @briteats

Baltimore, MD

A recipe my mom and I put together - hearty and great flavor, delicious over rice as well!

Brit O'Donnell @briteats

Baltimore, MD

A recipe my mom and I put together - hearty and great flavor, delicious over rice as well!

Saved

Ingredients

30 mins

8-10 servings

4boneless chicken breasts
3poblano peppers
3jalapeños
5 clovesfresh garlic
6tomatillos
1small white onion
1/2 cuploosely packed cilantro leaves
1small can chopped green chiles
1 cangold & white corn
42 ozchicken broth
8 ozcream cheese
8 ozOrtega green taco sauce
McCormick's Premium Taco Seasoning
1 tbspfish sauce
2 tsp.salt

Saved

Steps

30 mins

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)!