Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil or avocado oil
  • 16 ounces chicken (boneless, skinless) thighs or breast*
  • Pinch of salt
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon minced garlic (2 cloves)
  • 1 cup onion, chopped
  • 1 1/4 cups bell pepper, chopped
  • 1 1/4 cups salsa verde (for thicker chili use 1 cup)
  • 4 ounces canned green chiles
  • 1 1/2 cups chicken broth
  • 3 medium gluten free tortillas (or corn tortillas), diced into small pieces
  • Optional – 1 cup cooked corn
  • Cilantro, torn
  • Jalapeño
  • Non-GMO corn tortilla chips or corn chips

Instruction

  • Season both sides of the chicken with salt and 1/2 teaspoon cumin. Add oil to the instant pot, and press the sauté button. Place the chicken in the pot, and sauté for 6 minutes, flipping the chicken halfway through to evenly cook.
  • When the chicken is lightly browned/seared, remove it from the pot, and place it on a plate to rest while the other ingredients sauté.  (See notes) 
  • Add the onion, garlic, bell pepper, and 1/2 teaspoon more cumin to the pot. Mix the ingredients together, and sauté for 2-3 minutes, or until they are fragrant. Turn off sauté mode, and shred the chicken with a fork.
  • Place the shredded chicken in the instant pot with the sautéed vegetables and remaining ingredients; salsa verde, green chiles, broth, diced gluten free tortillas (or corn tortillas). Stir to combine.
  • Close the lid, and make sure the vent is sealed. Manual pressure cook for 8-10 minutes. Then, slow-release for 10 minutes. (See notes)
  • Mix the ingredients, and keep warm. Spoon the chicken chili verde into bowls, and top them with crushed tortilla or corn chips, jalapeño, cilantro, and optional cheese.