Instant Pot Salsa Verde White Chicken Chili
Quick, easy, and delicious salsa verde white chicken chili made fresh in the Instant Pot. Fresh, simple ingredients add flavor you won't forget!
Ingredients
- 5 tomatillos
- 1 white onion
- 1 head garlic
- 1 jalapeno
- 1/2 cup cilantro/culantro
- 1 can corn
- 2 cans Great Northern beans
- 1 lb chicken breast
- 3 cups chicken broth
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp red pepper flakes
- 1 tsp salt
Instructions
- Preheat oven to 450 degrees.
- Peel off husks of tomatillos, and slice in half. Slice the onion into quarters. Chop the top (1/2 inch) off the garlic head. Slice the jalapeno in half. Place the tomatillos, onion, garlic, and jalapeno on a sheet pan and place in the oven. cook until the edges of everything are blackened a little (roughly 20 minutes).
- Remove the sheet pan from the oven once the edges of everything are blackened. Remove the garlic cloves from the head and place into a blender. Add the tomatillos, onion, jalapeno, and 1/2 cup of cilantro to the blender, and blend until smooth.
- Once the salsa verde has been blended together, place the mixture into the instant pot. Add the chicken (it can be completely frozen!), chicken both, beans, corn, and seasonings. Mix to combine.
- Once the white chicken chili has been mixed, place the instant pot lid on, and secure it properly. Adjust the Intant pot to normal pressure for thirty minutes, and begin cooking. Once the timer has gone off, quick release the Instant Pot.
- Remove lid once all the pressure has been released, and serve! Enjoy!
Notes
Amazing toppings to consider: lime wedges, sour cream, shredded cheese, cilantro, pinch of chili powder, tortilla chips, crusty bread, avocado, or hot sauce.
Nutrition values are estimates, for exact values consult a nutritionist.
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