Instant Pot: Creamy Green Chicken Chilli
Instant Pot: Creamy Green Chicken Chilli

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, instant pot: creamy green chicken chilli. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Instructions Press the Sauté button on the Instant Pot® and melt butter. Instant Pot: Creamy Green Chicken Chilli Brit O'Donnell Baltimore, MD. Coat chicken breasts in taco seasoning. Dice tomatillos (husks removed), jalapeños (seeds included), poblanos (seeds discarded), and onion.

Instant Pot: Creamy Green Chicken Chilli is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Instant Pot: Creamy Green Chicken Chilli is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have instant pot: creamy green chicken chilli using 15 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot: Creamy Green Chicken Chilli:
  1. Prepare 4 boneless chicken breasts
  2. Prepare 3 poblano peppers
  3. Take 3 jalapeños
  4. Get 5 cloves fresh garlic
  5. Prepare 6 tomatillos
  6. Prepare 1 small white onion
  7. Take 1/2 cup loosely packed cilantro leaves
  8. Take 1 small can chopped green chiles
  9. Take 1 can gold & white corn
  10. Take 42 oz chicken broth
  11. Prepare 8 oz cream cheese
  12. Take 8 oz Ortega green taco sauce
  13. Prepare McCormick's Premium Taco Seasoning
  14. Get 1 tbsp fish sauce
  15. Make ready 2 tsp. salt

Place the lid on with the seal shut. Add the salsa verde, green chiles, garlic, jalapeño, garlic powder, onion powder, and cumin to the Instant Pot with the Chicken and leftover water. Stir everything to mix it together. Add oil into the pressure cooker pot.

Steps to make Instant Pot: Creamy Green Chicken Chilli:
  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)!

Stir everything to mix it together. Add oil into the pressure cooker pot. Using the brown function, heat the oil until hot. Place chicken at the bottom of a multi-functional pressure cooker (such as Instant Pot®). Add water, ranch dressing mix, chicken bouillon, chili powder, cumin, and onion powder.

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