Instant Pot® Colorado Chile Verde

Cooked in the Instant Pot®, this Colorado chile verde recipe is flavored with Hatch chiles and can be served with bread, tortillas, rice, or even over a breakfast burrito!

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 337 Calories

Ingredients

• 2 tablespoons cold water
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon ground cumin
• 1 lime, cut into wedges
• 1 (15.5 ounce) can white beans, drained and rinsed
• 2 ears corn, kernels cut from cob
• 1 tablespoon potato starch
• 1 pound chicken breasts, cubed, or more to taste
• 2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste
• 1 (16 ounce) jar salsa verde (green salsa)
• 0.25 cup all-purpose flour
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon salt
• 0.5 large onion, diced
• 0.25 cup minced cilantro

Recipe Instructions

Step 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.

Step 2

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

Step 3

Release pressure using the natural-release method according to manufacturer's 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.