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Emily Fabulous » Recipes » Easy Dinner Recipes

Instant Pot Green Chile Chicken Soup

Published: Dec 20, 2020 · Modified: Aug 13, 2023 by Emily · This post may contain affiliate links · 47 Comments

Jump to Recipe
green chile chicken recipe pin.
green chile chicken pin.

Instant Pot Green Chile Chicken Soup 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.

chicken chile cerde made in the instant pot
Jump to:
  • Why I Love This Recipe
  • How to Make Green Salsa Chicken Verde in the Instant Pot
  • Recipe FAQs
  • Expert Tips For This Recipe
  • Other Quick Instant Pot Dinner Recipes
  • Instant Pot Green Chili Chicken Soup

Why I Love This Recipe

This Instant Pot Green Chile Chicken is 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.

This recipe uses bone-in chicken thighs and wings. You also cook them partially frozen, which is another fantastic feature of the Instant Pot!

green chile chicken soup with cilantro and lime sides

How to Make Green Salsa Chicken Verde in the Instant Pot

chicken on a trivet in the Instant Pot.

Step 1: Season the chicken with salt and pepper. Turn the Instant Pot to sauté, heat for 2 minutes, then add the olive oil, butter, and garlic. Cook chicken for 3 minutes per side, cancel sauté, and transfer chicken to a cutting board. Add water, scrape the bottom, and place the trivet inside. Set the chicken on the trivet, pressure cook on high for 12 minutes, and let the pressure release naturally for about 15 minutes.

chopped cooked chicken in instant pot.

Step 2: Release the rest of the steam, carefully open the lid and remove the chicken. 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 chile chicken soup in an instant pot after cooking.

Step 3: Add salsa verde, green chiles, garlic, jalapeño, spices, and leftover water to the Instant Pot with the chicken. Pressure cook on high for 20 minutes. Let the steam naturally release for 10 minutes, then quick-release. Stir in green onion, cilantro, and lime juice.

fried tortilla strips in a bowl.

Step 4: Heat oil in a cast-iron pan over medium-high for 2–3 minutes. Fry half the tortilla strips, flipping until browned. Remove to a paper towel-lined plate, sprinkle with salt, and let cool.

a bowl of green chile chicken soup with fried tortilla strips

Recipe FAQs

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 must adjust the cooking time for whatever protein you choose. This recipe is also perfect for rotisserie chicken or for leftover meat that you may have in your fridge.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken for this recipe. Adjust the cooking time according to the Instant Pot directions for fully frozen chicken.

How can I adjust the spice level?

To make the soup less spicy, reduce the amount of green chiles and jalapeño. For more heat, include the seeds of the jalapeño or add a pinch of red pepper flakes.

Can I make this soup vegetarian or vegan?

Certainly! Substitute the chicken with plant-based protein like tofu or beans, and use vegetable broth. Adjust the cooking time as needed.

How long does the soup stay fresh in the fridge?

The soup can be stored in the fridge for about 3-4 days in an airtight container.

a bowl of green chile chicken soup with melted cheese

Expert Tips For This Recipe

  • 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 recommend thighs and 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, remove the water after cooking the chicken (extra tip: 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 Instant Pot Dinner Recipes

  • Instant Pot Beef Stew.
    Instant Pot Frozen Beef Stew
  • butternut squash soup with pomegranate seeds
    Instant Pot Butternut Squash Soup
  • mac and cheese made in the instant pot
    Instant Pot Mac and Cheese
  • kalua pork on rice with onions
    Instant Pot Kalua Pork

If you get a chance to make this Instant Pot Green Chili Chicken Soup, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.

a bowl of green chile chicken soup with fried tortilla strips

Instant Pot Green Chili Chicken Soup

Making this Instant Pot Green Chile Chicken Soup is a breeze, creating flavors reminiscent of an authentic Mexican restaurant. In just a little over an hour, you can savor a satisfying and comforting meal, ideal for any evening throughout the week.
5 from 48 votes
Print Pin Rate Save Recipe Recipe Saved!
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Steam Release: 25 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6 servings
Calories: 348kcal
Author: Emily
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Equipment

  • Instant Pot or electric pressure cooker
  • 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

  • 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 recommend thighs and 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, remove the water after cooking the chicken (extra tip: 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!
  • Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follow all safety guidelines. 
  • Nutrition info without tortilla strips or garnish

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 10.8g | Protein: 12.8g | Fat: 28.5g | Saturated Fat: 8.2g | Cholesterol: 78mg | Sodium: 940mg | Potassium: 68mg | Fiber: 2.1g | Sugar: 4.2g | Calcium: 30mg | Iron: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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Comments

  1. Mihaela|https://theworldisanoyster.com/ says

    January 10, 2021 at 10:56 am

    5 stars
    What a beautiful dish, especially for Mexican food lovers! Saving this to make soon, thanks for the recipe!:)

    Reply
    • Emily says

      January 10, 2021 at 5:01 pm

      Thanks, Mihaela. It's a Mex-lovers dream for sure!

      Reply
  2. taffy says

    January 10, 2021 at 5:57 am

    5 stars
    wow i love this. it looks so hearty and yummy. will definitely try it out!

    Reply
    • Emily says

      January 10, 2021 at 6:15 am

      You are going to love it, I promise!

      Reply
  3. Leah says

    January 10, 2021 at 3:10 am

    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!

    Reply
    • Emily says

      January 10, 2021 at 4:21 am

      You and I think alike, give me Mexican flavors any day!!

      Reply
  4. Swathi says

    January 10, 2021 at 1:24 am

    5 stars
    Instant pto Green chile chikcen looks yum

    Reply
  5. Lizet says

    January 09, 2021 at 6:35 pm

    5 stars
    One of my favorite soups! great flavors and not complicated.

    Reply
    • Emily says

      January 09, 2021 at 6:42 pm

      I love that this is one of your favorites, Liz! Thanks so much for trying this recipe.

      Reply
  6. Chloe says

    January 09, 2021 at 9:43 am

    5 stars
    I love a good instant pot recipe! Looks so warming and delicious 🙂

    Reply
    • Emily says

      January 09, 2021 at 6:10 pm

      I love anything that comes from the Instant Pot too! LOL.

      Reply
  7. Chef Dennis says

    January 09, 2021 at 8:56 am

    5 stars
    Yum! This Instant Pot Green Chili Chicken is making me hungry!

    Reply
  8. Capri says

    January 09, 2021 at 12:42 am

    5 stars
    Soo delicious! I enjoyed every bite!

    Reply
    • Emily says

      January 09, 2021 at 12:54 am

      That makes me so happy! I'm glad you enjoyed it.

      Reply
  9. Raquel says

    January 08, 2021 at 10:32 pm

    5 stars
    We are huge green chili fans! Cannot wait to make this!

    Reply
    • Emily says

      January 09, 2021 at 12:55 am

      If you love green chiles, you are going to love this dish!

      Reply
  10. Debra says

    January 08, 2021 at 8:22 pm

    5 stars
    Even better than what you'd get at a restaurant!

    Reply
    • Emily says

      January 09, 2021 at 12:55 am

      Thanks, Debra!

      Reply
  11. Marlynn says

    January 08, 2021 at 6:38 pm

    5 stars
    It's been so cold here and this green chile chicken has been just the thing we needed to warm up! So delicious!

    Reply
    • Emily says

      January 09, 2021 at 12:55 am

      It's definitely a winter warmer meal for sure!

      Reply
  12. Courtney says

    January 08, 2021 at 6:35 pm

    5 stars
    So good! Perfect for a cold winters evening. Love all the flavour going on with this chicken!

    Reply
    • Emily says

      January 09, 2021 at 12:57 am

      Thank you, Courtney!

      Reply
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5 from 48 votes (25 ratings without comment)

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Hi, I'm Emily! I'm excited to share my passions, experiments, and fun with you. I love to cook, bake, create recipes, mix cocktails and try new things!

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