I have been pulling out all my classic Fall recipes, even though it is still in the 80’s as we celebrate Halloween. As it goes for most stay at home moms, once you get your child from school, your day is basically shot. Both the babies have runny noses, and require much of my
patience time. Days like these, I can be found eating my feelings in my kitchen, hoping to remain hidden from the minions. This recipe is very simple, using few ingredients, fresh produce, and is very quick! The Instant Pot is an awesome addition to my kitchen that I have been experimenting with for years. I have cooked everything from a Pho broth, to a pot roast in it. It’s pretty spectacular. I took out two frozen chicken breasts from the freezer, and start to finish, this meal was served in less than an hour, with little work. This is simply a must try.
How to make white chicken chili?
This recipe is a two step recipe and calls for the use of a Instant pot. Don’t have an Instant Pot? No problem! This recipe can easily translate to the use of a slow cooker, or a stove top.
Step 1: First, you’re going to roast the produce for the salsa verde at 450 degrees for 15-20 minutes. We want the outer edges of all the ingredients to have blackened edges to really give the salsa verde a deep flavor. This step CAN be skipped, but I highly recommend taking the extra step.
Step 2: Cooking time! This is a easy, one pot meal can be thrown all together and left to simmer for as long or little as you want. Simple, right?
How to serve white chicken chili?
- I have to make a public service announcement: I’m addicted to home made sour dough bread! Any kind of crusty bread will pair
- perfectly with this hearty meal.
- Rice is so versatile, you can never go wrong! You can really stretch this meal out with some rice at the bottom of your bowl.
- Top the salsa verde white chicken chili with your favorite toppings like sour cream, cheese, cilantro, hot sauce, tortilla chips, and lime!
How to thicken white chicken chili?
- Adding a tablespoon of cornmeal can help thicken the chili and give it a bit of texture. This totally adds a nice southwest flare!
- Whip up a bit of some cornstarch slurry to thicken the chili base.
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!Prep Time 15 minutesCook Time 30 minutesTotal Time 45 minutesServings 8
- 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
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!
Amazing toppings to consider: lime wedges, sour cream, shredded cheese, cilantro, pinch of chili powder, tortilla chips, crusty bread, avocado, or hot sauce.