Skip to main content

Instant Pot® Colorado Chile Verde

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breasts, cubed, or more to taste
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/2 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
  • 1/4 cup minced cilantro
  • 1/4 cup all-purpose flour
  • 1 tablespoon potato starch (optional)
  • 2 tablespoons cold water (optional)
  • 1 lime, cut into wedges

Directions


  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)), 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 manufacturer's 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 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.

Comments

Popular posts from this blog

Halloween Popcorn Pumpkins

  Ingredients 5 cups popped popcorn 1 cup candy corn 1 cup chopped salted peanuts 1/2 cup butter or margarine 3 cups miniature marshmallows 4 drops red food coloring 3 drops yellow food coloring 4 sticks red or black licorice, cut into thirds Directions Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Copycat Franks Red Hot Sauce

"Recreate the flavor of Americas favorite red hot cayenne pepper sauce in your very own kitchen!" Ingredients 18 fresh cayenne peppers ( ends & stems removed) 1 1/2 cups white vinegar ...

Chop Suey Retro 60's Style

Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...