Green Chicken Chili

Unleash bold flavour with this simple Green Chicken Chili! Tender chicken and Great Northern beans swim in a vibrant broth of green chilis and tangy salsa verde. It's an effortlessly delicious, satisfying meal that cooks right in your Instant Pot!

Prep Time:
5 minutes
Cook Time:
1 hour 20 minutes
Total Time:
1 hour 25 minutes
Yield:
4 servings

Ingredients

1 cup dried Great Northern beans

2 chicken breasts, boneless, skinless

3½ cups low-sodium chicken broth

2 (113 ml) cans chopped green chilis

1½ cups salsa verde

1 tsp cumin

Instructions

  1. Rinse beans under cold water and add to pressure cooker. Cover with 3½ cups of water. Secure the lid and set valve to "Sealing." 
  2. Select "Manual" or "Pressure Cook" setting and set the time for 30 minutes on “High Pressure”.
  3. Once cooking cycle is complete, allow for a natural pressure release for 10-15 minutes. This helps the beans finish cooking and prevents them from bursting. Carefully turn valve to "Venting" to release remaining pressure. Drain beans and add back to pressure cooker.
  4. Add chicken broth, chicken breasts, green chilies, salsa verde, and cumin. Cook on “Manual/High Pressure” for 8 minutes. Allow for a natural pressure release for 10-15 minutes. 
  5. Remove chicken to a plate. Using two forks, shred the chicken into pieces.
  6. Using a large ladle, remove 3-4 spoonfuls of soup to a blender, purée on high for 30 seconds.
  7. Add purée and shredded chicken back to the pot and stir until combined.
  8. Serve with desired toppings such as sour cream, green onions, avocado, and tortilla chips.

Notes

  • 1 cup dried beans equals approximately 3 cups cooked. Substitute dried beans for 2 cans of beans.

Nutrition

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