Instant Pot chicken chile verde is a flavorful chicken dish! This easy dinner turns chicken breast into a tasty meal with almost no prep and is quick enough for busy weeknights.
This Instant Pot chicken chile verde recipe turns boneless, skinless chicken breasts into a flavorful dinner in no time. It’s perfect for busy weeknights because there’s almost no prep required!
And you get a super tasty dish with just a few simple ingredients! Give it a try, and it may become a weeknight staple at your house.
Ingredient notes and substitutions
- Chicken: I use boneless, skinless chicken breast, but you could also use boneless, skinless chicken thighs.
- Onion: A yellow onion would also work well in this recipe.
- Salsa verde: I usually use Herdez salsa verde. You can use mild or medium in the recipe depending on how mild you’d like the chile verde to be.
- Green chiles: You can use mild, medium, or hot.
- Cornmeal: The cornmeal helps to thicken up the sauce.
How to make Instant Pot chicken chile verde
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add the chicken chunks to the bottom of the Instant Pot inner pot.
Step 2: Sprinkle the chicken with cumin, oregano, and salt and pepper.
Step 3: Add in the onion, garlic, salsa verde, and green chiles.
Step 4: Close and lock the lid. Turn the pressure release valve to sealing.
Press manual high pressure and adjust the time to 8 minutes.
Step 5: Let the pressure release naturally for 10 minutes. Turn the pressure release valve to venting to release any remaining pressure. Remove the lid.
Step 6: Stir in cornmeal. Press cancel.
Step 7: Press sauté, and cook, stirring the entire time, until the sauce has thickened, about 3-4 minutes.
Step 8: Serve with tortillas and top with desired toppings like cilantro, sour cream, queso fresco, and pico de gallo.
Freezer meal directions
To freeze
Place the chicken in a freezer-safe resealable container. Add cumin, oregano, salt, pepper, onion, garlic, salsa verde, and green chiles.
Seal and freeze.
To use
Let the container thaw in the refrigerator. Use in the recipe as-directed.
Serving suggestions
I serve chicken chile verde with flour tortillas or tortilla chips, and I top it with queso fresco, sour cream, pico de gallo, fresh cilantro, and fresh sliced avocado or guacamole or fresh sliced radish.
You can serve Instant Pot Mexican pinto beans on the side for an even heartier meal.
Storage
Store any leftover chicken chile verde in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More Instant Pot recipes!
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Instant Pot Chicken Chile Verde
Equipment
Ingredients
- 3-3 ½ pounds boneless skinless chicken breast cut into 1” chunks
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and pepper
- 1 large white onion diced
- 4 cloves garlic minced
- 16 ounce jar salsa verde
- 4 ounce can chopped green chiles
- 2 tablespoons ground yellow cornmeal
- Cilantro sour cream queso fresco, pico de gallo
Instructions
- Add the chicken chunks to the bottom of the Instant Pot inner pot.
- Sprinkle the chicken with cumin, oregano, and salt and pepper.
- Add in the onion, garlic, salsa verde, and green chiles.
- Close and lock the lid.
- Turn the pressure release valve to sealing.
- Press manual high pressure and adjust the time to 8 minutes.
- When the cooking time has finished, let the pressure release naturally for 10 minutes.
- Turn the pressure release valve to venting to release any remaining pressure.
- Remove the lid.
- Stir in cornmeal.
- Press cancel.
- Press sauté, and cook, stirring the entire time, until the sauce has thickened, about 3-4 minutes.
- Serve with tortillas and top with desired toppings like cilantro, sour cream, queso fresco, and pico de gallo.
Notes
- Chicken: I use boneless, skinless chicken breast, but you could also use boneless, skinless chicken thighs.
- Onion: A yellow onion would also work well in this recipe.
- Salsa verde: I usually use Herdez salsa verde. You can use mild or medium in the recipe depending on how mild you’d like the chile verde to be.
- Green chiles: You can use mild, medium, or hot.
- Cornmeal: The cornmeal helps to thicken up the sauce.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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If the cornmeal is just to help thicken can you sub cornmeal instead?
Yes, the cornmeal thickens it. I’ve also used masa harina to thicken it.
Don’t you need to add some water to keep it from burning?
I haven’t had any issues with getting a burn message because the chicken puts off liquid as it heats up. Some models are more sensitive than others. If you have a model that tends to give burn messages, then you could add 1/4 cup of chicken broth. I wouldn’t recommend adding a lot of liquid, though, as it will end up too soupy if you do.