Instant Pot Chicken Verde Chili

Never, ever, will I complain about the cold.  I absolutely love living in New England. Love all four seasons, how they’re so different, how each is wonderful in their own way.

But.

This arctic freeze/snow bomb cyclone thing…needs to stop. I’m not complaining about it, just sending  friendly request to Mother Nature.

I guess one of the positive points of being snowed in for the past couple of days was being able to write down all kinds of recipe ideas that have been in my head for weeks now. Usually, if I don’t get them on paper, I forget about them…luckily, I got them written down and was able to get a lot of cooking done today!

3 new recipes and two new “how-tos” were developed, tested and shot in a few hours. While staying warm in my kitchen. Looking outside at all of the beautiful snow.

See? I love winter. Not complaining!

This new chili recipe was my favorite of the day. Not that it was any better than the others, it just was the most perfect this chilly Sunday. Get it? {Note: sometimes I think I’m funny. Most of the time, I’m not.

What else I love about this recipe is that while it tastes amazing in a big bowl, covered with my favorite garnishes, it tastes equally as awesome stopped over some Cilantro Lime Cauliflower Rice! {Recipe is linked below!}

A great, easy recipe perfect for meal prepping for the week or entertaining your family and friends. No matter who is enjoying it, it’ll definitely keep you all warm and keep you loving New England.

XO

{Are you on social media? Tag pictures of your favorite ESJ recipes using #EverydaySarahJane  I’d love to see and share what you’re making!! XO}

Yields about 8 servings

Ingredients

1 Tablespoon ghee

1/2 Yellow onion, chopped

1 Jalapeno, halved, seeded and chopped

1/2 Bell pepper, chopped

2 Garlic cloves, thinly sliced

1 3/4 – 2 Lbs boneless, skinless chicken breast

4.5 Oz can green chiles

16 Oz jar salsa verde

13.5 Oz can coconut milk

2 Cups chicken broth

1/4 Teaspoon garlic powder

1 Tablespoon cumin

1/4 Teaspoon dried oregano

1/8 Teaspoon ground coriander

Salt & pepper

Optional additions:

Pinch of cayenne {add with other seasonings}

Sliced avocado {garnish}

Fresh lime, sliced {garnish}

Pickled jalapeños {garnish}

Fresh jalapeño, sliced {garnish}

Fresh cilantro, chopped {garnish}

Red onion, chopped {garnish}

Cilantro Lime Cauliflower Rice {to serve over}

Cilantro Lime Rice {to serve over}

Directions

Set the Instant Pot to sauté. Add ghee. Once melted, add onion, jalapeño and bell pepper. Cook for about 5 minutes, until onion becomes translucent, stirring occasionally. Add garlic and a pinch of salt and pepper. Cook for an additional minute until garlic become fragrant. Press cancel to turn the sauté feature off.

Add chicken, green chilis, salsa verde, coconut milk, broth, garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, cumin, oregano and coriander. Stir to combine ingredients.

Lock cover onto Instant Pot and select the chili setting. {Should set to 30 minutes.} Once finished, allow the pressure to naturally release, about 10 minutes. Remove cover and, using two forks, shred the chicken in the pot.

Serve hot in bowl and garnish however desired. {See above}

OR serve hot over cilantro and lime cauliflower rice/white rice. {See above}

OR add prepared cauliflower rice/white rice to chili to thicken.

Tools & ingredients to help with this recipe:

Instant Pot

Ghee

Coconut milk