Pressure Cooker Green Chile With Chicken Recipes

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INSTANT POT® GREEN CHILI CHICKEN AND RICE



Instant Pot® Green Chili Chicken and Rice image

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

1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 (7 ounce) can fire-roasted diced green chile peppers
1 (4 ounce) can diced jalapeno peppers
1 cup uncooked white rice
⅔ cup diced tomato
½ cup diced onion
½ cup diced Anaheim chile peppers
½ cup shredded Cheddar cheese
2 teaspoons salt, or more to taste
1 teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon freshly ground black pepper, or more to taste
2 cups chicken stock

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 CHILE CHICKEN CHILI



Instant Pot® Green Chile Chicken Chili image

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

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
¼ teaspoon cayenne pepper, or to taste
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

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

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