Instant Pot Chicken Chili Verde
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
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Chicken chili verde is a lovely dish that combines the heartiness of chili with the vibrant flavors of green salsa and green chilies. It is perfect for any time you are craving a bowl of comforting and flavorful chili.

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 1 - cup(s) hot water
  • 1 - small white onion(s)
  • 1 - tsp minced garlic
  • 1 - 4 oz. can(s) green chiles
  • 1 - cup(s) salsa verde sauce
  • 2 - 15 oz can Great Northern Beans
  • 2 - cup(s) chicken stock
  • 1/2 - cup(s) heavy cream**
  • - Salt and pepper
  • Garnish: - sour cream**
  • Garnish: - sliced green onions**
  • Side: - rice**
  • Side: - veggies**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Slice the white onion.
  2. Open the can of green chilies. Open and drain the cans of Great Northern beans.
  3. Place the chicken breasts into the pressure cooker insert with the hot water, sliced onion, minced garlic, green chilies, salsa verde, cans of Great Northern beans, and chicken stock. Stir together. Put the lid on and set the valve to Sealing.
  4. Cook on Manual, High Pressure Mode, for 25 minutes.
  5. Let the pressure release naturally, then using 2 forks, pull the chicken apart into smaller pieces. Then stir in the heavy cream.
  6. Ladle soup into bowls and garnish with sour cream and sliced green onions.
  7. Cook the rice as directed.
  8. Prepare veggies.
  9. Serve Instant Pot Chicken Chili Verde with rice and veggies.

Freezeasy Meal Prep Directions

  1. Open 2 cans of green chilies. Open and drain 4 cans of Great Northern beans.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 4 small boneless chicken breasts
  • 1 small white onion
  • 1 tsp minced garlic
  • 1 - 4 oz. can green chilies
  • 1 cup salsa verde
  • 2 - 15 oz. cans Great Northern beans
  • 2 cups chicken stock

Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to pressure cooker insert with the hot water. Pressure cook as directed.

Dairy-Free Modifications

Unfortunately, there is not a great dairy-free option for this meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Instant Pot Chicken Chili Verde

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 25 minutes with a sealed valve; then natural release. Stir in heavy cream after it has cooked. Garnish with sour cream and sliced green onions.
Serve with rice and side salad.

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