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Instant Pot Green Chile Chicken Stew

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
10 servings
Dinner
Instant Pot Green Chile Chicken Stew
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
  • 1/4 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
Instructions
1
Place the chicken in a versatile pressure cooking device such as an Instant Pot and pour half of the salsa over it. Add one cup of liquid to the pot. Secure the lid tightly and select the manual pressure cooking function. Set the timer for 12 minutes, allowing 10-15 minutes for the pressure to build up.
2
Once the pressure has built, carefully release it using the quick-release method as instructed by the manufacturer, taking around 5 minutes. Remove the lid and transfer the chicken to a bowl where you can shred it using a fork.
3
Return the shredded chicken to the pot and add the remaining salsa, additional broth, cannellini beans, green chilies, cumin, and a pinch of heat from the cayenne pepper. Close the lid again and set the timer for another 30 minutes, allowing 10-15 minutes for the pressure to build up.
4
After the second pressure cycle, carefully release it using the quick-release method as instructed by the manufacturer, taking around 5 minutes. Remove the lid and prepare to serve.
5
Serve the chili hot, topped with crushed tortilla chips, a dollop of sour cream, shredded Cheddar cheese, and a sprinkle of fresh cilantro.