Instant pot Chicken Verde Stew

Name: Instant pot Chicken Verde Stew
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 boneless skinless chicken thigh; 5 oz chicken broth; 5 oz tomatillo or green salsa; 1-3 cups bell pepper any color; 1 can beans, I used black; 1 teaspoon cumin; 1 teaspoon salt; to taste Pepper; Water to taste at the end (I do about 2 cups)

Oanh Luong @o1lovesyou

Inspo: epicurious.com/recipes/food/views/slow-cooker-green-chicken-chili

Oanh Luong @o1lovesyou

Inspo: epicurious.com/recipes/food/views/slow-cooker-green-chicken-chili

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Ingredients

25 mins

4 servings

1boneless skinless chicken thigh
5 ozchicken broth
5 oztomatillo or green salsa
1-3 cupsbell pepper any color
1 canbeans, I used black
1 teaspooncumin
1 teaspoonsalt
to tastePepper
Water to taste at the end (I do about 2 cups)

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Steps

25 mins

1

Sauté bell peppers in any oil in instant pot for a few minutes
2

Throw all ingredients except beans and water in instant pot. High pressure for 20 minutes
3

Add beans and high pressure for another 5 minute
4

Add water to taste at the end. I like to adjust water at the end because it is very flavorful and salty before adding water. I don’t like adding water before because it dilutes the mixture resulting in less flavorful ingredients (chicken, veggies).