Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Instant Pot Green Chile Chicken Chili Recipe
Instant Pot Green Chile Chicken Chili challenges you to say the name three times fast while creating easy preparations from convenient ingredients for large batches. This efficient recipe combines tongue-twister naming with practical cooking solutions that produce substantial quantities. The easy ingredients ensure accessibility without sacrificing authentic flavors.
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.
Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
10 mins
Total Time:
1 hr 30 mins
Servings:
10
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Ingredients
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
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
Directions
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.
Tips
You can use skinless, boneless thighs in place of chicken breast if you prefer.
To cook on the stovetop, place chicken in a pot and cover with broth and salsa. Simmer until cooked through, then shred and put back in pot.
You can dice the raw chicken and throw it in with all the ingredients instead of cooking and shredding, with either the pressure cooker or stovetop method.
Nutrition Facts (per serving)
| 494 | Calories |
| 21g | Fat |
| 45g | Carbs |
| 30g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 494 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 7g | 36% |
| Cholesterol 78mg | 26% |
| Sodium 1745mg | 76% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 6g | 21% |
| Total Sugars 4g | |
| Protein 30g | 60% |
| Vitamin C 17mg | 19% |
| Calcium 221mg | 17% |
| Iron 3mg | 18% |
| Potassium 363mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
