INSTANT POT® GREEN CHILI CHICKEN AND RICE
This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire roasted green chile peppers, for those of you who like it spicy!
Provided by Huserdaddy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.
Nutrition Facts : Calories 370 calories, Carbohydrate 48.3 g, Cholesterol 47.1 mg, Fat 10.3 g, Fiber 3.1 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 3134.8 mg, Sugar 5.5 g
INSTANT POT GREEN CHILI CHICKEN TACOS
Provided by Megan Mitchell
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, add in the oil, scallions, garlic and jalapeno. Cook, stirring, until softened and fragrant, 2 to 3 minutes. Hit cancel.
- Add the stock, chiles, lime zest, cumin, oregano, salt and pepper. Mix together. Add in the chicken and stir so everything is coated and covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set pressure to normal (or "poultry" setting) for 20 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Set the pot to high saute and cook 12 to 15 minutes, stirring frequently. As you stir the chicken will begin to break apart and shred. You want most of the liquid to absorb, leaving a thick sauce. Squeeze in the juice of the halved limes. Taste the chili and add more salt or pepper if needed.
- To serve, fill the lettuce cups with the shredded chicken followed by a few slices of avocado, cilantro leaves and radish rounds.
INSTANT POT® GREEN CHILE CHICKEN CHILI
Say that three times fast! Easy to make from easy-to-keep-on-hand ingredients. Makes a large batch, and can also be made on the stovetop.
Provided by Jen Neumann
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Place chicken in a multi-functional pressure cooker (such as Instant Pot®) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
- Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 44.9 g, Cholesterol 78.1 mg, Fat 21.1 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 7.2 g, Sodium 1745.1 mg, Sugar 3.7 g
INSTANT POT PORK GREEN CHILI
Easy Instant Pot Pork Chili that is delicious straight out of the bowl or smothered all over your favorite foods
Provided by Sara
Categories Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Turn the Instant Pot to saute mode with 1 Tbls oil and add the cubed pork with a sprinkle of salt and pepper. Saute for 3-5 minutes until lightly browned. Turn pot off.
- Add the green chiles, onion, garlic, jalapeno, bell peppers, broth, salt and spices, can of fire roasted tomatoes and 1 cup chopped cilantro. Stir, place the lid on and move steam valve to seal. Set to high pressure for 45 minutes
- When timer goes off, let the steam naturally release (takes about 30 minutes) and then remove the lid. Mix the tapioca starch with 1 Tbls room temp water and add to the green chili. Turn to saute mode, it will bring the stew to a boil. Let simmer until it thickens up a little then turn off
- Serve over rice and top with chopped cilantro, lime wedges and diced red onion
Nutrition Facts : Calories 223 kcal, Carbohydrate 14 g, Protein 23 g, Fat 8 g, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT SALSA VERDE CHICKEN
This Instant Pot Salsa Verde Chicken is packed with flavor and super easy to prepare for weeknight dinners! If you're looking for a versatile and easy chicken recipe that everyone will love, this is it.
Provided by Cookies & Cups
Categories Chicken
Time 30m
Number Of Ingredients 5
Steps:
- Place all the ingredients in your Instant Pot or pressure cooker.
- Set cooker to high pressure for 25 minutes.
- When the timer goes off, quick release the pressure and shred the chicken with 2 forks.
Nutrition Facts : ServingSize 1 Scoop, Calories 281 calories, Sugar 3.4 g, Sodium 1186.2 mg, Fat 7.4 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 1.9 g, Protein 43.9 g, Cholesterol 132.4 mg
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