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    Emily Fabulous » Recipes » 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

    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
    • Other Quick Instant Pot Dinner Recipes
    • How to Make Green Salsa Chicken Verde in the Instant Pot
    • Recipe FAQs
    • Expert Tips For This Recipe
    • Instant Pot Green Chili Chicken Soup
    • Did You Make This Recipe?

    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!

    Other Quick Instant Pot Dinner Recipes

    • beef-stew-in-a-bowl
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    • butternut squash soup with pomegranate seeds
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    How to Make Green Salsa Chicken Verde in the Instant Pot

    Stpe 1: 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.

    a bowl of green chile chicken soup with fried tortilla strips

    Step 2: 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.

    Step 3: 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.

    green chile chicken soup with cilantro and lime sides

    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!
    green chile chicken made in a pressure cooker
    Click on the image above to PIN for later!
    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
    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
    Prevent your screen from going dark

    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.

    Tried this Recipe? Tag me Today!Mention @EmilyFabulous_Blog or tag #emilyfabulous!

    Did You Make This 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!

    If you want even more delicious and easy recipes, follow me on Pinterest and sign up for my email list so you never miss a recipe!

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    Reader Interactions

    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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