Quick Colorado Chile Verde using the Instant Pot®

Ingredients 0/17

Step 1

Turn on your Instant Pot and setting it to the Sauté mode. Pour in some olive oil, then add the chicken breast, chopped onion, chile peppers, garlic, cumin, salt, and pepper. Cook everything together, stirring occasionally, until the chicken is nicely browned and the onions have softened, which should take about 5 minutes.

Step 2

Stir in the chicken broth, salsa verde, white beans, corn, and cilantro. Give it all a good mix, then switch off the Sauté function. Secure the lid on the pot and set it to cook on high pressure for 30 minutes. It will take around 10 to 15 minutes for the pressure to build up before the timer starts.

Step 3

Once the cooking time is up, let the pressure release naturally for about 15 minutes—that means you just wait and don’t touch the valve. When it’s safe, open the lid and turn the pot back to Sauté. Sprinkle in the flour and stir well, cooking for a minute or two until the chile thickens up. If you want it even thicker, mix a little potato starch with water and add that in along with the flour.

Step 4

Serve the chile hot with lime wedges on the side for squeezing over. Enjoy!