Instant Pot Chicken Chili Verde: A Warm, Flavorful Dinner Made Easy

If you’re craving a comforting dish that’s rich in flavor, easy to assemble, and perfect for weekly meal prep, this Instant Pot Chicken Chili Verde is exactly what you need. Made without beans and using simple, wholesome ingredients, this recipe delivers a hearty, high-protein meal that suits busy families, casual weeknight dinners, and anyone looking for a gluten-free option. With Instant Pot, stovetop, and slow cooker directions, you can choose whichever cooking method fits your schedule.

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Salsa Verde vs. Chicken Chili Verde

Before diving into the cooking process, it’s helpful to understand the distinction between salsa verde and Chicken Chili Verde.

Salsa Verde

Salsa verde is a bright, tangy green sauce created from tomatillos, green chiles, and aromatics. Often linked to pre-colonial origins, it remains a staple in Mexican cuisine. It’s typically used as a topping, a dip, or a finishing sauce for tacos and grilled meats.

Chicken Chili Verde

Chicken Chili Verde uses salsa verde as its flavor base but becomes a full meal thanks to shredded chicken, spices, broth, vegetables, and optional tortilla pieces for extra texture. While the flavors lean toward Mexican cooking traditions, the dish itself is more of a Mexican-American fusion stew—comforting, mild, and adaptable for all ages.

How to Make Chicken Chili Verde

This recipe is designed to be flexible and customizable. Whether you want a fast weeknight dinner or a slow-simmered weekend meal, there’s a cooking method that works for you.

Instant Pot Method

Using the Instant Pot is the quickest way to build deep flavor in minimal time. It’s perfect when you need dinner ready fast without sacrificing taste.

1. Season the Chicken

Start by seasoning both sides of your chicken with a simple blend of salt and ground cumin. This gives the meat a warm, earthy base that pairs perfectly with salsa verde.

2. Sauté the Chicken

Add a little oil to the Instant Pot and hit the sauté button. Lightly brown the chicken for about 6 minutes, flipping halfway through. This step adds depth and helps lock in moisture.

3. Add the Vegetables

Remove the chicken and set it aside. Add onions, garlic, and chopped bell pepper to the pot. Sprinkle in more cumin and sauté for a few minutes until the vegetables become fragrant and lightly softened.

4. Shred and Return the Chicken

Using two forks, shred the cooked chicken. Add it back into the pot along with the vegetables.

5. Add the Remaining Ingredients

Pour in the salsa verde, chopped green chiles, chicken broth, and diced tortillas (or corn tortillas). Stir well to combine.

6. Pressure Cook

Seal the lid and pressure cook for 8 minutes. Let it naturally release for 10 minutes before opening. The tortillas will soften into the broth, thickening the chili naturally.

Slow Cooker Method

The slow cooker version requires more time but yields incredibly tender, fall-apart chicken. This is ideal for hands-off cooking days or meal prepping several servings ahead.

Optional Flavor Prep

For the richest flavor, lightly sauté the onions and garlic first. Give the chicken a quick sear in a skillet without shredding it yet—this step enhances the meatiness of the chili.

Slow Cook

Add all ingredients to the slow cooker and cook on low for about 4 hours. During the last 30 minutes, remove the chicken, shred it with forks or your hands, and return it to the pot to finish cooking. The broth will thicken, the flavors will concentrate, and the tortillas will soften beautifully.

Stovetop Method

If you don’t have an Instant Pot or slow cooker, the stovetop method is a reliable middle ground. It takes roughly 30 minutes and uses one pot.

Steps:

1. Sear the chicken in a large pot to build flavor.
2. Remove it and sauté the onions, garlic, and peppers.
3. Shred the chicken, return it to the pot, and add the remaining ingredients.
4. Bring to a gentle boil, then lower the heat.
5. Simmer for 20 minutes to thicken and blend flavors.

This method creates a slightly lighter chili compared to the slow cooker version but is just as satisfying.

Tortilla Chicken Chili Option

If you prefer a heartier chili with a flavor reminiscent of chicken enchiladas, you can add tortilla strips or chips right into the pot. As they simmer, they soften and add a subtle corn flavor that thickens the chili naturally.

Want crunch instead? Serve tortilla chips on the side or sprinkle them on top before serving.

Tips & Tricks for the Best Chili Verde

To get the consistency and flavor just right, here are a few helpful adjustments:

• For thicker chili: Reduce salsa verde to 1 cup.
• For thinner chili: Add extra broth until you reach your preferred texture.
• Use rotisserie chicken: A great shortcut—skip searing and simply add the cooked chicken after sautéing the vegetables.
• Larger chicken pieces: Add 1–2 more minutes to the pressure cook time.

Serving Suggestions

This Chicken Chili Verde stands on its own as a warming stew, but it’s also delicious served over rice, quinoa, or even roasted potatoes. It pairs beautifully with cornbread or warm tortillas.

Favorite Toppings:

• Fresh cilantro
• Sliced jalapeños
• Shredded cheese
• Tortilla chips or corn chips
• Sour cream
• Hot sauce

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