Quick Notes: This is neither a salsa verde nor a chile verde, which is why I have not labeled it as such. There are no tomatillos or complex flavors here. Authentic Chile Verde is amazing – but this is a fast, easy, affordable, beginner level recipe that kinda scratches that itch without spending all day on an authentic Mexican dish. I owe this Instant Pot Chicken Verde to my mama, although she always made it with pork. You could definitely sub that here, I just use chicken because it is predictable, affordable, and easy to use. It packs a little punch, and I highly suggest serving In the mood for a tasty smothered burrito but don’t have all day to hang out next to the stove? This Instant Pot Chicken Verde makes a perfect weeknight sub over a burrito or nachos. It is pictured here over the top of bean and cheese burritos.
Ingredients
- 3 large chicken breasts
- 4 cups chicken stock (or water is totally fine too)
- 2 large cans diced green chiles
- 1 can diced jalapenos
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1/2 cup flour (mixed with water)
- salt and pepper to taste
Instructions
- Cut chicken breasts into bite-sized pieces. We're tossing these babies in the Instant Pot, so it's cool if they're not fully thawed.
- Add chicken, your selected fluid (be it water or stock), green chiles, half the can of jalapenos (unless you're determined to be a badass over here, then just toss those bitches in there with reckless abandon), onion powder, garlic powder, and a little salt and pepper to the pot.
- Seal the Instant Pot, set to manual cook for 6 minutes. Once completed, instant release.
- Turn the Instant Pot to saute mode, on high.
- In a jar, add about a half cup of hot water, and your flour. Screw the lid on and just shake the fuck out of it like you're Tom Cruise in "Cocktail."
- Pour your flour mixture into the pot and stir. Add a little more salt and pepper. It's worth noting that if you've used stock you probably won't need as much salt. If you've used water you're going to need to salt the hell out of this thing.
- Continue stirring almost constantly, and the sauce should begin to thicken. If it doesn't remind you of a bubbling cauldron then it's probably a little on the thin side (or maybe you're really just not an evil witch at heart). If that's the case, add a little more flour/water mixture to it and allow it to cook a little longer.
- After your sauce has visibly thickened, taste and salt and repeat until you're pleased with the flavor. I am almost always using this recipe in a dish where it is meant to be complementary to other flavors as well, but if this is going to be the star of the show, you may want to season it a little more aggressively.
- Turn off instant pot and allow the sauce to cool for a good ten minutes. It will thicken more as it cools.
Hungry for the real thing? Here's an authentic recipe for Pork Chile Verde.
2 comments
Such an easy funny recipe to follow. Enjoyed making it and it tastes amazing! Can’t wait to try more of your recipes ash. They are awesome!
Glad you liked it!
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