Instant Pot® Colorado Chile Verde

This is a chili that youll find in the Mountain West--either Colorado or New Mexico. It has a medium heat and complex taste, thanks to green chiles from Hatch, New Mexico. The dish is a simple stew with a cohesive taste across different textures and flavors, that can be thickened as you like it. Serve with bread, tortillas, rice, or even over a breakfast burrito

Instant Pot® Colorado Chile Verde Ingredients

• 1 tablespoon olive oil

• 1 pound chicken breasts, cubed, or more to taste

• large onion, diced

• 2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste

• 3 cloves garlic, minced

• 1 tablespoon ground cumin

• teaspoon salt

• teaspoon freshly ground black pepper

• 2 cups chicken broth

• 1 (16 ounce) jar salsa verde (green salsa)

• 1 (15.5 ounce) can white beans, drained and rinsed

• 2 ears corn, kernels cut from cob

• cup minced cilantro

• cup all-purpose flour

• 1 tablespoon potato starch

• 2 tablespoons cold water

• 1 lime, cut into wedges

How to Make Instant Pot® Colorado Chile Verde

1. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.

2. Close and lock the lid. Select high pressure according to manufacturers instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

3. Release pressure using the natural-release method according to manufacturers instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

Instant Pot® Colorado Chile Verde Nutritions

• Calories: 337.2 calories

• Carbohydrate: 48.6 g

• Cholesterol: 33.8 mg

• Fat: 4.2 g

• Fiber: 9.8 g

• Protein: 26.8 g

• SaturatedFat: 0.8 g

• ServingSize:

• Sodium: 666.4 mg

• Sugar: 5.3 g

• TransFat:

• UnsaturatedFat:

Instant Pot® Colorado Chile Verde Reviews

• This is a great dish I made it with chicken, but pork would be great too, and I pan grilled the corn to a golden brown with a tablespoon of oil and a half a jalapeo and a pinch of red pepper flakes before adding it to pot. I also cooked the chicken in the oven, sauted onions on the cooktop. Cooked it the whole pot down on the stove instead of using instapot, though I was not intending to do that when I started the dish. It is wonderful, family loved it. I dont quite understand the negative reviews. I used frozen roasted hatch chilis. Served over rice. Yummy.

• Okay, its a pretty good Chile Verde, but really, you should be using pork shoulder, not chicken. Substitute cubed pork, trimmed of some fat, for the chicken and follow the rest. Much more succulent and delicious to me. Oh, and if its not Hatch season? Buy frozen ones and defrost. Theyre not available fresh in the winter.

• Some reviewers need to take a chill pill. I actually made this chili and it is quite tasty. I served it over black beans and rice; probably another faux pas that I dont care about. Maybe the poster should change the name to just Chili Verde to eliminate the controversy. Anyway, I added an extra can of beans and some more chicken to increase the number of servings. (In addition to serving over rice.) Also, I used Poblanos since they were what was available to me. (Gasp) The family loved it

• I made it with our superior, local Pueblo chilis and it turned out great. Try it on mashed potatoes, it great, or on an open faced burger, both are Pueblo, Colorado traditions

• This was absolutely delicious. Im from Colorado, but a transplant to California, and this recipe reminds me of home :). The best smothered burritos on the planet come from Colorado. The only change I made was adding a package of bacon that I cut into chunks. Because bacon.

• Very good flavors and my whole family loved it. I added an orange pepper and did not have white beans, so I used kidney beans. Also did not have corn on the cob but used a can of hominy instead. I served it over rice and we used tortilla chips on the side. Would make again

• Very good. Will make again

• Easy to make- great flavor. Couldnt find the hatch green chilis in the recipe, so I used Anaheim chilis and roasted them in the oven. Didnt use potato starch and it was plenty thick. Served Chili over diced avocado and topped with tortilla chips.