Instant Pot: Creamy Green Chicken Chilli
Instant Pot: Creamy Green Chicken Chilli

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, instant pot: creamy green chicken chilli. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Instant Pot: Creamy Green Chicken Chilli is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Instant Pot: Creamy Green Chicken Chilli is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook instant pot: creamy green chicken chilli using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Instant Pot: Creamy Green Chicken Chilli:
  1. Take 4 boneless chicken breasts
  2. Prepare 3 poblano peppers
  3. Take 3 jalapeños
  4. Take 5 cloves fresh garlic
  5. Get 6 tomatillos
  6. Prepare 1 small white onion
  7. Make ready 1/2 cup loosely packed cilantro leaves
  8. Prepare 1 small can chopped green chiles
  9. Take 1 can gold & white corn
  10. Get 42 oz chicken broth
  11. Make ready 8 oz cream cheese
  12. Get 8 oz Ortega green taco sauce
  13. Make ready McCormick's Premium Taco Seasoning
  14. Make ready 1 tbsp fish sauce
  15. Prepare 2 tsp. salt
Instructions to make Instant Pot: Creamy Green Chicken Chilli:
  1. Coat chicken breasts in taco seasoning.
  2. Dice tomatillos (husks removed), jalapeños (seeds included), poblanos (seeds discarded), and onion.
  3. Add green sauce to instant pot. Lay chicken in even layer on top.
  4. Sprinkle 2 tbsp McCormick's taco seasoning.
  5. Mince 5 cloves garlic over chicken.
  6. Add tomatillos, onion, and peppers to pot.
  7. Add 10 oz. chicken broth and 2 tsp. salt to pot.
  8. Cook on high pressure for 15 minutes and release pressure manually.
  9. Remove chicken and set aside.
  10. Add fish sauce, cilantro and softened cream cheese to pot. Blend with hand mixer until smooth.
  11. Add corn and chicken broth to pot, stir, and cook on high pressure for 5 minutes and release pressure manually.
  12. Shred chicken and add to pot.
  13. Stir and serve (garnish of cilantro, jalapeño, and/or sour cream if preferred)!

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