Instant pot Chicken Chili Verde

Raise your hand if you thought instant pot was a glorified pressure cooker. Lol, yeah me too. Being in the culinary field I didn’t like the fact that you don’t give each ingredient enough love cooking them together in a single dish. Now that I have a 3 month old, I have to sneak in time in and out of the kitchen and yet try to eat healthy to lose the pregnancy pounds. The instant pot is coming super handy for this purpose.

I am trying to eat more green vegetables for the next 90 days, Im also trying to incorporate vegetables that are not generally part of our Indian diet into our meals. Now that mom is here to help me with the baby , I have company to share the meat based dishes that I cook. So Im taking more interest in cooking a wide variety of cuisines. My husband, being a vegetarian, I often end up eating the little chicken or fish I cook for myself an entire week till I’m sick of eating the same thing over and over again.

This dish is an instant pot version of a famous mexican dish Chili Verde normally cooked with pork. Salsa verde is a sauce made out of tomatillos which is the base of this recipe as well. The tanginess from the tomato, the gentle heat from the jalapeno and the freshness from the cilantro make this an excellent dish as a stew or as an addition to your meals with tortillas or spanish rice and beans.

Preparation time 30 minutes
Serves 6 servings
Serving Size 4 oz chicken(1/6th of the dish)
Calories Per Serving Approximately 202 per serving
Difficulty Easy

Ingredients:

3 large chicken breast pieces- cut in half( 24 oz)

1 cup chicken stock or 1 teaspoon chicken bouillon base

2 poblano peppers de seeded and diced

2 jalapeno peppers deseeded and diced

1/2 cup onion sliced

3 cloves garlic

1 tablespoon ghee

salt and pepper to taste

1 teaspoon chipotle powder

1 green bell pepper (I used red bell pepper)

1 bunch cilantro

1 teaspoon cumin powder

juice of 1 lime(optional)

8 tomatillos diced(1.5 inch-2 inch diameter size)

Procedure:

1.Put the instapot on saute mode for 10 minutes and add ghee to it .

2. Saute the onion and garlic for 2 minutes, then add the poblano, bell pepper and jalapeno peppers and saute for 3 minutes.

3.Add the tomatillos and saute for the remaining time.

4.Put the instapot in manual mode high pressure , sprinkle the chicken with salt and chipotle powder and place them on top and cook for 15 minutes. Let the pressure release on its own.

5.Remove the chicken pieces and shred them with a fork.Put the instapot on saute mode normal heat and add the cilantro.

6.With a hand blender , blend to a sauce and let simmer for 10 minutes,add the chicken halfway through at the 5 minute mark.Serve with Tortillas or quinoa or cilantro rice or spanish rice.

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