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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, instant pot: creamy green chicken chilli. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Instant Pot: Creamy Green Chicken Chilli is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Instant Pot: Creamy Green Chicken Chilli is something which I’ve loved my whole life.

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

The ingredients needed to make Instant Pot: Creamy Green Chicken Chilli:
  1. Take 4 boneless chicken breasts
  2. Get 3 poblano peppers
  3. Make ready 3 jalapeños
  4. Prepare 5 cloves fresh garlic
  5. Prepare 6 tomatillos
  6. Prepare 1 small white onion
  7. Prepare 1/2 cup loosely packed cilantro leaves
  8. Take 1 small can chopped green chiles
  9. Prepare 1 can gold & white corn
  10. Prepare 42 oz chicken broth
  11. Make ready 8 oz cream cheese
  12. Take 8 oz Ortega green taco sauce
  13. Take McCormick's Premium Taco Seasoning
  14. Get 1 tbsp fish sauce
  15. Take 2 tsp. salt
Steps 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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