Instant Pot® Colorado Green Chili

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breasts, cubed, or more to taste
• ½ large onion, diced
• 2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 cups chicken broth
• 1 (16 ounce) jar salsa verde (green salsa)
• 1 (15.5 ounce) can white beans, drained and rinsed
• 2 ears corn, kernels cut from cob
• ¼ cup minced cilantro
• ¼ cup all-purpose flour
• 1 tablespoon potato starch (Optional)
• 2 tablespoons cold water (Optional)
• 1 lime, cut into wedges

Step 1

Set your Instant Pot to the sauté setting and heating a little olive oil. Toss in the chicken breasts, chopped onion, chile peppers, garlic, cumin, salt, and pepper. Cook everything together until the chicken is nicely browned and the onions have softened, which should take about 5 minutes. Then, pour in the chicken broth, salsa verde, white beans, corn, and cilantro—give it all a good stir to combine.

Step 2

Switch off the sauté mode, seal the lid, and set the pot to high pressure for 30 minutes. It will take some time for the pressure to build, around 10 to 15 minutes. Once the cooking time is up, let the pressure release naturally, which usually takes about 15 minutes. When it’s safe, open the lid.

Step 3

Turn the sauté mode back on and sprinkle in the flour, stirring it into the chili to help thicken the sauce; this should only take a minute or two. If you want it even thicker, mix a bit of potato starch with water and stir that in as well. Serve it up with lime wedges on the side for a fresh kick.