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A delicious green chicken chili made with wholesome, gluten free ingredients, this Instant Pot Chicken Chili Verde is high in protein and full of flavor for an easy meal you’ll love! With stovetop and slow cooker options, it’s perfect for meal prep. Kid-friendly and no-beans required. You’ll be making it again and again! Slow Cooker Option.
Cozy Comfort Food Made Easy
Who doesn’t love a good comfort food recipe, especially as the weather turns cold? My go-to is always chili! After all, it can be prepared in such a wide variety of ways! From Vegan options like Crockpot Red Lentil Chili, to Paleo recipes such as Crock Pot Sweet Potato Chipotle Chili, Instant Pot White Chicken Chili, and more, there’s a chili recipe for everyone! So, when the temperatures outside started to drop, I knew it was time to pull out my Instant Pot and whip up a warm batch of chicken chili verde!
However, this recipe isn’t just your average chili! Oh no, I switched things up to create a super easy and beanless meal that’s kid-friendly, hearty, and full of flavor. Luckily, it was a success! With both Instant Pot and stovetop cooking options available, this green chicken chili is the perfect recipe for everything from game day eats, to holiday parties, weeknight dinners, and more! Even better, it can be made ahead of time so all you have to do is warm it up, add your favorite toppings, and enjoy! Keep reading to see how it all comes together.
Salsa Verde vs. Chicken Chili Verde
Salsa Verde: With origins dating back to the Aztec empire, salsa verde is a spicy green sauce (or salsa) made from tomatillos and green chili peppers and is typically used as a dip for chips or on tacos.
Chicken Chili Verde: Made with the inclusion of salsa verde, chicken chili verde is a Mexican-American stew recipe that also contains shredded chicken and warm spices.
3 Ways to Make Chicken Chili Verde (aka Green Chili Chicken)
Instant Pot Chicken Chili Verde Option
Note: The instant pot method is the fastest way to create this recipe for those times when you need dinner in a pinch!
- Season. To start, season the chicken on both sides, and add oil to the Instant Pot.
- Sauté. Statue the chicken for 6 minutes, flipping it halfway through to evenly cook, and remove it from the Instant Pot.
Baking Tip: If using larger chicken breasts, saute for an additional 1-2 minutes.
- Add the Veggies. Mix the onion, garlic, and bell pepper with more cumin, and saute them for 2-3 minutes or until they are fragrant. Turn off the saute mode.
- Shred the Chicken. Using two forks, shred the chicken, and place it back in the Instant Pot.
- Add Ingredients. Place the shredded chicken in the instant pot with the sautéed vegetables and the remaining ingredients including the salsa verde, green chiles, broth, diced gluten free tortillas (or corn tortillas), and stir to combine. Then, set the Instant Pot to manual pressure cook for 8 minutes before letting it slow release for 10 minutes.
Tortilla Chicken Chili Option:
If you like, feel free to add tortilla chips (or corn tortillas) to give this chicken chili recipe adaptation a more traditional cornmeal flavor that is almost like eating a chicken enchilada! You can add them to the Instant Pot with the rest of the ingredients. Or, serve them on the side for an extra crunchy texture.
Pro Tip: Make your own tortilla chips using corn tortillas, oil, and seasonings! Find a full recipe here!
Slow Cooker Chicken Chili Verde:
The slow cooker chicken chili verde method yields the most tender and juicy chicken but takes the longest to cook.
For the best results, lightly sauté the onion/garlic before adding it to the pot. Then, sear the chicken in a skillet, but make sure not to shred it, yet! Then, add all of the ingredients to your crockpot/slow cooker, and let them cook on low for 4 hours. With 30 minutes of cook time remaining, remove the chicken from the pot, shred it using either your hands or 2 forks, and add it back to the slow cooker to finish cooking.
Stove Top Chicken Chili Verde:
Somewhere between the Instant Pot and slow cooker methods, stove top chicken chili verde is an easy one-pot option that can be made in about 30 minutes!
Follow the same directions as the Instant Pot option, heating the ingredients in a large pot over medium-high heat. Then, once all of the ingredients have been added to the pot, bring them to a light boil, and reduce the heat to a low simmer for 20 minutes.
Pro-Tips for Extra Flavor:
Lightly saute the onion and garlic before adding it to the slow cooker.
Sear the chicken, but don’t shred it into pieces until the last 30 minutes of cooking. Then, return it to the slow cooker with the rest of the ingredients.
Tips & Tricks
This recipe is super easy. However, to help you create the best flavor and texture, I’ve gathered a few tips to help you out! Check them out below.
For thicker chili: Use 1 cup of salsa verde instead of 1 ¼ cup.
For thinner chili: Add more broth until the desired consistency is reached.
Use pre-cooked chicken: If you want to speed up the cooking process, use pre-cooked skinless rotisserie chicken, and skip the searing process.
For large chicken: If using large chicken pieces, adjust the pressure cooking time to 9-10 minutes to allow it to cook through.
Serving Suggestions
This chicken chili verde is delicious on its own as a soup, but the serving options are endless! For example, try pairing it with rice, quinoa, or a side of cornbread.
Additional Toppings
Add even more flavor and spice up your chili with extra toppings such as:
- Cilantro
- Jalapeno
- Shredded Cheese
- Tortilla Chips or Corn Chips
- Sour Cream
- Hot Sauce
Common Questions
Can I use frozen chicken?
Yes, however, if using frozen chicken, I highly recommend letting it thaw first. Otherwise, your chili recipe will be extra soupy. Also, you’ll want to cook the chicken a bit longer.
Can I use regular salsa?
No, regular salsa made with a red tomato base will not work for green chicken chili as it has a different flavor profile and does not contain the same level of heat.
Does it matter what kind of chicken I use?
Both white and dark meat chicken work for this recipe! For the best results, I recommend using either chicken breasts or chicken thighs.
Can I freeze Instant Pot Chicken Chili Verde?
Yes! If stored in an airtight container, this chili will stay fresh in the freezer for up to 3 months. Then, all you have to do is thaw it in the fridge overnight!
How can I prevent my chili from burning in the Instant Pot?
To prevent your green chicken chili verde soup from burning, make sure you use enough liquid. Also, be sure to replace the silicone ring on your instant pot on a regular basis! If you don’t, there won’t be enough of a seal to lock in the steam, creating enough pressure to properly cook your meals!
Instant Pot Chicken Chili Verde (Slow Cooker + Stove Top Options)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 5 reviews
- Author: Lindsay
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Made in the Instant Pot, slow cooker, or on the stove top, this Instant Pot Chicken Chili Verde is a wholesome, bean-less meal that is super kid-friendly and perfect for meal prep!
Ingredients
Units Scale
- 1 Tablespoon olive oil or avocado oil
- 16 ounces chicken (boneless, skinless) thighs or breast*
- Pinch of salt
- 1 teaspoon ground cumin, divided
- 1 teaspoon minced garlic (2 cloves)
- 1 cup onion, chopped
- 1 ¼ cups bell pepper, chopped
- 1 ¼ cups salsa verde (for thicker chili use 1 cup)
- 4 ounces canned green chiles
- 1 ½ cups chicken broth
- 3 medium gluten free tortillas (or corn tortillas), diced into small pieces
- Optional – 1 cup cooked corn
Optional Toppings:
- Cilantro, torn
- Jalapeño
- Non-GMO corn tortilla chips or corn chips
Instructions
Instant Pot Directions (Stove Top & Slow Directions to Follow)
Season both sides of the chicken with salt and ½ teaspoon cumin. Add oil to the instant pot, and press the sauté button. Place the chicken in the pot, and sauté for 6 minutes, flipping the chicken halfway through to evenly cook.
When the chicken is lightly browned/seared, remove it from the pot, and place it on a plate to rest while the other ingredients sauté. (See notes)
Add the onion, garlic, bell pepper, and ½ teaspoon more cumin to the pot. Mix the ingredients together, and sauté for 2-3 minutes, or until they are fragrant. Turn off sauté mode, and shred the chicken with a fork.
Place the shredded chicken in the instant pot with the sautéed vegetables and remaining ingredients; salsa verde, green chiles, broth, diced gluten free tortillas (or corn tortillas). Stir to combine.
Close the lid, and make sure the vent is sealed. Manual pressure cook for 8-10 minutes. Then, slow-release for 10 minutes. (See notes)
Mix the ingredients, and keep warm. Spoon the chicken chili verde into bowls, and top them with crushed tortilla or corn chips, jalapeño, cilantro, and optional cheese.
Stove Top:
Season both sides of the chicken with salt and cumin. Heat a large pot over medium-high heat with a small amount of oil. Add the chicken to the pot, and let the meat sear/brown for several minutes on one side before flipping.
Once the chicken is almost cooked through and tender enough to shred, remove and place it in a bowl to rest.
Scrape the brown bits from the bottom of the pot/pan (from browning the meat). In the same pot, add the onion, garlic, peppers, and additional olive oil if needed. Sauté for 3-4 more minutes or until the onions are lightly browned and fragrant.
Remove the veggies from the heat, and shred the chicken using hands or 2 forks.
Place the shredded chicken in the pot with the sautéed vegetables.
Add the remaining ingredients; salsa verde, green chilies, diced tortilla, and broth. Stir to combine. Bring the ingredients to a light boil. Then, reduce the heat to low, and simmer for 20 minutes.
Add salt, pepper, and any other additional seasoning desired, adjust to taste.
Spoon the chicken chili into bowls, and top them with crushed tortilla chips or corn chips, jalapeño, cilantro, and optional cheese.
Slow Cooker – 4 hours low.
- Optional Prep: For extra flavor, lightly sauté the onion/garlic before adding it to the pot.
- Sear the chicken in a skillet, but don’t shred it.
- Add all of the ingredients to the slow cooker, and cook on low for 4 hours.
- With 30 minutes of cook time remaining, remove the chicken from the pot, and shred it using hands or 2 forks.
- Return the shredded chicken to the pot, stir the ingredients, and let them cook in the slow cooker for the remaining time.
- After 4 hours, spoon the chicken chili verde into bowls, and top them with crushed tortilla chips or corn chips, jalapeño, cilantro, and optional cheese.
Notes
Skinless, pre-cooked rotisserie chicken may be substituted. Just be sure to skip the browning/searing step.
*Adjust the searing/browning time 1-2 minutes if using larger chicken breasts.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 349
- Sugar: 7.7 g
- Sodium: 1228.6 mg
- Fat: 8.2 g
- Saturated Fat: 1.3 g
- Carbohydrates: 36.8 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 84.6 mg
That’s it, ya’ll! I hope you add this chicken chili verde to your meal prep. If you make it and love it, please let me know in the comments below! Also, be sure to share your favorite comfort foods, too. I can’t wait to read them!
Cheers,
LC
