- 2 pounds skinless, boneless chicken breasts
- 1 (16 ounce) jar green salsa (such as Herdez®), divided
- 2 (32 ounce) containers chicken broth, divided
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 2 (4 ounce) cans chopped green chilies
- 1 teaspoon ground cumin, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- Toppings:
- 1 (14.5 ounce) package tortilla chips, crumbled
- 1 cup sour cream, or as needed
- 1 cup shredded Cheddar cheese, or as needed
- 1 bunch chopped fresh cilantro
- Place chicken in a multi-functional pressure cooker (such as Instant Pot(R)) 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.
06/07/2019
recipepes.com
nstant pot® green chile chicken chili, recipe
PT15M
PT1H
5
455 calories
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