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Instant Pot Chile Verde

Yields8 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 2 lbs chicken breast
 2 cans Stokes Green Chile Sauce Vegetarian
 1 cup salsa verde
 10 oz can diced tomatoes and green chilies
 4 oz can diced green chiles
 ½ cup chicken broth
 2 tbsp vegetable oil
 1 tsp hot sauce
 3 cloves garlicminced
 1 oniondiced
 1 tsp cumin
 2 ½ tbsp cornstarch
 2 ½ tbsp water
 salt and pepperto taste
 optional ingredientssour cream, jalapenos, cheese, avocado, etc.

Cut chicken breasts in half and season with cumin, salt. and pepper.


Heat vegetable oil in the Instant Pot on sauté (more/high settings).


When the oil is hot, sear half the chicken for 2 mins per side. Remove from instant pot and plate. Repeat step for remaining half of chicken.


Add diced onions and occasionally stir for 2 mins. Then add garlic and stir constantly for 30 secs.


Turn off the Instant Pot. Pout in the chicken broth and using a wooden spoon scrape browned bits from the bottom.


Add the chicken, Stokes Green Chile Sauce Vegetarian, salsa verde, diced tomatoes and green chilies, green chiles, and the hot sauce.


Place lid on the Instant Pot and seal the valve. Cook on pressure cook (more/high settings) for 45 mins.


After 45 mins, all the pot to pressure naturally for 15 mins and then do a quick release.


Remove chicken from Instant Pot and shred.


Turn Instant Pot to sauté.


Mix together cornstarch and water. Pour into Instant Pot once the liquid is boiling and allow to thicken for 1-2 mins.


Add shredded chicken back to Instant Pot. Stir and serve, Top with any ingredients you want!

Nutrition Facts

Servings 0