Instant Pot: Creamy Green Chicken Chilli

Brit O'Donnell
Brit O'Donnell @briteats
Baltimore, MD

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

Instant Pot: Creamy Green Chicken Chilli

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Brit O'Donnell
Brit O'Donnell @briteats
Baltimore, MD

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

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Ingredients

30 mins
8-10 servings
  1. 4boneless chicken breasts
  2. 3poblano peppers
  3. 3jalapeños
  4. 5 clovesfresh garlic
  5. 6tomatillos
  6. 1small white onion
  7. 1/2 cuploosely packed cilantro leaves
  8. 1small can chopped green chiles
  9. 1 cangold & white corn
  10. 42 ozchicken broth
  11. 8 ozcream cheese
  12. 8 ozOrtega green taco sauce
  13. McCormick's Premium Taco Seasoning
  14. 1 tbspfish sauce
  15. 2 tsp.salt

Cooking Instructions

30 mins
  1. 1

    Coat chicken breasts in taco seasoning.

  2. 2

    Dice tomatillos (husks removed), jalapeños (seeds included), poblanos (seeds discarded), and onion.

  3. 3

    Add green sauce to instant pot. Lay chicken in even layer on top.

  4. 4

    Sprinkle 2 tbsp McCormick's taco seasoning.

  5. 5

    Mince 5 cloves garlic over chicken.

  6. 6

    Add tomatillos, onion, and peppers to pot.

  7. 7

    Add 10 oz. chicken broth and 2 tsp. salt to pot.

  8. 8

    Cook on high pressure for 15 minutes and release pressure manually.

  9. 9

    Remove chicken and set aside.

  10. 10

    Add fish sauce, cilantro and softened cream cheese to pot. Blend with hand mixer until smooth.

  11. 11

    Add corn and chicken broth to pot, stir, and cook on high pressure for 5 minutes and release pressure manually.

  12. 12

    Shred chicken and add to pot.

  13. 13

    Stir and serve (garnish of cilantro, jalapeño, and/or sour cream if preferred)!
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Brit O'Donnell
Brit O'Donnell @briteats
on
Baltimore, MD

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