Instant Pot Salsa Verde Chicken Chili
A simple way to make salsa verde chili is using jarred salsa. This flavorful instant pot chicken chili is ready in about a half hour and saves time and money!
Servings: 4 people
Calories: 425kcal
Equipment
Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Boneless Chicken Thighs
- 1 Cup Diced Onion
- 5 Cloves Diced Garlic
- 1 Cup Chicken Broth
- 16 Ounces Salsa Verde
- 15.5 Ounces White Kidney Beans Drained
- ¼ Cup Chopped Cilantro
- Salt & Pepper
Instructions
- Set Instant Pot to Saute.
- While waiting for pot to heat up, season chicken liberally with salt and pepper on both sides.
- Once pot is hot, add oil and then chicken. Brown chicken on both sides (about 3-5 minutes each side). Remove chicken from pot and add in onions. Cook the onions 2 minutes, stirring occasionally. Add the garlic and cook 30 seconds more.
- Deglaze the pot by adding in the chicken broth and scraping all the bits from the bottom of the pan (those bits add flavor). Add in the salsa and the chicken.
- Cancel the saute function. Cover and seal vent. Set to manual/high pressure for 15 minutes. After the 15 minutes is up, allow it to naturally release.
- Open cover. Remove chicken, shred and return to pot OR shred right in the pot if you prefer.
- Stir in beans.
- Set to saute, for 2 minutes, just long enough to have the beans warm.
- Just before serving, stir in the cilantro. Top with garnishes of choice.
Nutrition
Calories: 425kcal | Carbohydrates: 24g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1399mg | Potassium: 795mg | Fiber: 6g | Sugar: 9g | Vitamin A: 798IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg