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bowl of green chile chicken with tortilla strips

Instant Pot Green Chili Chicken

Instant Pot Green Chile Chicken Verde with fried tortilla strips.
5 from 23 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Steam Release: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Author: EmilyFabulous

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

  • 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
  • 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.
    butter and oil in the Instant Pot
  • 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.
    chicken brown bits and water in 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.
    chicken on a trivet in the Instant Pot
  • 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.
    chopped cooked chicken in 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.
    cooked green chile verde in instant pot

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.
    tortilla strips frying in oil
  • Sprinkle the hot strips with salt right away so that it sticks. Fry the other half. Allow the strips to cool before serving.
    fried tortilla strips in a bowl

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.