Instant Pot Green Chile Chicken
Instant Pot Green Chile Chicken is so easy to make and tastes just like it came from a Mexican restaurant. You can make this recipe in just over an hour and have a delicious and warming meal any night of the week.
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This Instant Pot Green Chile Chicken is so amazing and perfect for a cold winter night or really, any night of the week whatever the weather. No matter how many Instant Pot recipes I make, it never ceases to amaze me that a delicious meal that tastes like it took hours to make comes together in no time.
We get a big box of meat from our local butcher which is awesome for two reasons. One, we get to support a local business. And two, we get really good meat and since we are buying it in bulk, it’s cost-efficient. I used the chicken pieces from our box which consisted of bone-in thighs and wings. I also cooked them partially frozen which is another amazing feature of the Instant Pot!
How to Make Green Salsa Chicken Verde in the Instant Pot
First, Cook the Chicken
- Season the chicken pieces with salt and pepper. Turn the Instant Pot on SAUTE and allow it to heat up for 2 minutes. Add the olive oil, butter, and garlic, and cook the chicken for 3 minutes on each side. Press CANCEL/DONE and remove the chicken and place it on a cutting board.
- Pour water into the Instant Pot and stir it with the wooden spoon to get any pieces that cooked onto the bottom. Put the trivet in the Instant Pot.
- Place the chicken pieces on the trivet and PRESSURE COOK on HIGH for 12 minutes. Allow the steam to release naturally, this should take about 15 minutes. Once the pin has dropped, carefully open the lid and remove the chicken and the trivet.
- Place the chicken on a cutting board and use a fork and a knife to remove the meat from the bones. Cut the chicken into pieces and place it back into the Instant Pot.
Make the Green Chile Chicken
- Add the salsa verde, green chiles, garlic, jalapeño, garlic powder, onion powder, and cumin to the Instant Pot with the Chicken and leftover water. PRESSURE COOK on HIGH again for 20 minutes. Once done, allow the steam to naturally release for 10 minutes and then carefully quick-release the rest. Add the chopped green onion, cilantro, and lime juice and stir them in.
Fry Up Some Fresh Fried Tortilla Strips
- In a cast-iron pan or large skillet, heat the oil over med-high heat for 2-3 minutes. Add half of the tortilla strips to the pan and allow to fry on one side. Use your metal tongs to flip and move the strips around for a few minutes. Once the tortillas start to brown, remove them from the oil and place them on a plate with a paper towel to catch the excess oil. Sprinkle with salt and allow to cool before serving.
Can I Use Chicken Breasts Or Other Meat For This Recipe?
This recipe would be delicious with other meats like pork or turkey. If you decide to use chicken breast or other meats for this recipe, you will just have to adjust the cooking time for whatever you choose. This recipe is also perfect for rotisserie chicken or for leftover meat you need to use in your fridge.
Tips for Green Chile Chicken
- I used bone-in chicken pieces. I really feel this makes the chicken more flavorful and juicier. You can also use chicken pieces without the bone, but I would recommend using thighs and legs/wings for the dark meat.
- The green salsa verde I used was medium heat. You can decide how spicy you want your soup by using mild, medium, or hot salsa.
- You probably won’t need to add any salt since there was salt on the chicken and jarred salsas tend to have a lot of sodium. Give the Chicken Verde a quick taste before serving just in case.
- If you want a thicker Chile Verde Soup, you can remove the water after cooking the chicken (hint: it would be great for homemade stock).
- You can also serve this Chili Verde with tortillas and allow each person to mop up the goodness with the tortillas.
- My chicken was still slightly frozen when I cooked it, that’s what’s great about the Instant Pot!
Other Quick and Easy Dinner Recipes to Check Out
- Easy Ramen Noodle Recipe
- Instant Pot Frozen Beef Stew
- Easy Chile Relleno Enchiladas
- Carrot Greens Pesto Chicken and Roasted Vegetables
- Thai Red Curry Noodle Soup
Tools for Instant Pot Green Chili Chicken
Instant Pot Green Chili Chicken
Equipment
- trivet for instant pot
- wooden spoon
- cast iron pan or deep skillet
- metal tongs
Ingredients
Chicken
- 4 chicken thighs or legs
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup water
Green Chile
- 1½ cups jarred green salsa verde
- 1 4 ounce can chopped green chiles
- 8 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 3 stalks green onions, chopped (green and white parts)
- 1 handful fresh cilantro, finely chopped
- ½ lime, juiced
Corn Tortilla Strips
- 6 corn tortillas, cut into strips
- ½ cup canola or vegetable oil
- kosher salt
Garnish Ideas
- queso fresco
- sour cream
- sliced avocado
- lime wedge (use the other half from earlier)
Instructions
Chicken
- Season the chicken pieces with salt and pepper. Turn the Instant Pot on SAUTE and allow it to heat up for 2 minutes. Add the olive oil, butter, and garlic and allow the butter to melt while stirring. Add the chicken pieces to the bottom of the pot and cook for 3 minutes on each side. This will add flavor to the chicken and start the cooking process. Press CANCEL/DONE and remove the chicken and place it on a cutting board.
- Pour the water into the Instant Pot and stir it with the wooden spoon. Get any pieces that cooked onto the bottom of the metal insert with the spoon (this will get even more flavor into the broth and you will thank me during cleaning time!). Put the trivet in the Instant Pot.
- Place the chicken pieces on the trivet, secure the lid, and make sure your valve is on SEAL. Manual PRESSURE COOK on HIGH for 12 minutes. Allow the steam to release naturally, this should take about 15 minutes. Once the pin has dropped, carefully open the lid and remove the chicken and the trivet.
- Place the chicken on a cutting board and use a fork and a knife to remove the meat from the bones. Cut the chicken into pieces and place it back into the Instant Pot.
Green Chili
- 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. Place the Instant Pot lid on again, secure and seal, and manual PRESSURE COOK on HIGH again for 20 minutes. Once done, allow the steam to naturally release for 10 minutes and then carefully quick-release the rest. Add the chopped green onion, cilantro, and lime juice and stir them in. Serve with tortilla strips, cheese, avocado, a lime wedge, and sour cream.
Corn Tortilla Strips
- In a cast-iron pan or large skillet, heat the oil over med-high heat for 2-3 minutes. Add half of the tortilla strips to the pan and allow to fry on one side. Use your metal tongs to flip and move the strips around for a few minutes. Once the tortillas start to brown, remove them from the oil and place them on a plate with a paper towel to catch the excess oil.
- Sprinkle the hot strips with salt right away so that it sticks. Fry the other half. Allow the strips to cool before serving.
Notes
- Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follow all safety guidelines.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did You Make This Instant Pot Green Chile Chicken Recipe?
If you get a chance to make this Instant Pot Green Chile Chicken, don’t forget to leave a comment and rating below. You can also tag me on Instagram or Facebook and show me a photo of your meal!
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What a beautiful dish, especially for Mexican food lovers! Saving this to make soon, thanks for the recipe!:)
Thanks, Mihaela. It’s a Mex-lovers dream for sure!
wow i love this. it looks so hearty and yummy. will definitely try it out!
You are going to love it, I promise!
Now this is my kind of dish! Mexican inspired flavors and the instant pot! I cook so many meals weekly in my instant pot and I could eat Mexican flavored dishes every day. Yum!
You and I think alike, give me Mexican flavors any day!!
Instant pto Green chile chikcen looks yum
One of my favorite soups! great flavors and not complicated.
I love that this is one of your favorites, Liz! Thanks so much for trying this recipe.
I love a good instant pot recipe! Looks so warming and delicious 🙂
I love anything that comes from the Instant Pot too! LOL.
Yum! This Instant Pot Green Chili Chicken is making me hungry!
Soo delicious! I enjoyed every bite!
That makes me so happy! I’m glad you enjoyed it.
We are huge green chili fans! Cannot wait to make this!
If you love green chiles, you are going to love this dish!
Even better than what you’d get at a restaurant!
Thanks, Debra!
It’s been so cold here and this green chile chicken has been just the thing we needed to warm up! So delicious!
It’s definitely a winter warmer meal for sure!
So good! Perfect for a cold winters evening. Love all the flavour going on with this chicken!
Thank you, Courtney!
Instant Pot is a lifesaver! It makes everything easy right? This recipe sounds great! I will share your recipe with my friends.
Yes!! I don’t know what I would do without my Instant Pot, LOL!
I’m a sucker for slow-cooked chicken and especially enjoy it with salsa verde or anything Mexican! This recipe is right down my alley! Sounds perfect for January
You and I have similar tastes, LOL. I hope you get a chance to try this one!
It took me a long time to dust off my instant pot and use it but now I’m obsessed! This recipe is great!
Liz, keep that thing dusted off…there are so many easy recipes to make in that thing, including this one. LOL! I’m so glad you liked it.
This is a perfect weeknight meal! So delicious, and I agree with you on using dark meat for this type of dish. Instant Pot Green Chile Chicken for the win!
Thanks, Sue! Dark meat is so good when slow-cooked or cooked in the Instant Pot. It definitely changed my outlook on the stuff. ha!
Warm and hearty soup!
Great recipe! Thanks.
You are welcome, Laura!
Mexican is a good idea for one of these evenings! I like that you added tortilla strips, I’ll definitely make them too!
Thanks, Mihaela! The tortilla strips are so good and make a nice snack too.
This looks like the best soup to fight back against the recent colder weather! Loving the big bold flavors that you used too!
Thanks, Jess! It a good winter recipe for sure!
Mexican and green chili’s….YES!!!!
I totally agree with everything you said…LOL!
What a flavorful and wonderful dinner to make for my husband. This is great for meal prep for the week.
You and your hubby are in for a treat, and it’s great to make and have leftovers later in the week!
This looks so delicious. I live chicken chili!! Such a flavorful recipe I need to try soon 🙂
Cindy, you are going to love how easy this is to make and how much flavor it has!
Thanks for sharing. This was the ideal winter warmer I was looking for. Have added the ingredients to my shopping list already.
It’s the perfect easy meal for cold nights, enjoy!
This recipe sounds great! I may have to try this in my crock-pot since I don’t have an Insta pot. Either way, I love the ingredients used.
It would be easy to make in the crock pot, especially if you are using chicken that is already cooked!