Instant Pot® Colorado Green Chili

This hearty and flavorful chili is perfect for warming up on chilly days. With tender pork and a blend of green chilies, it comes together quickly in the Instant Pot for an easy, satisfying meal.

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TIME1 hr 5 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 tablespoon olive oil 1 pound chicken breasts, cubed, or more to taste ½ large onion, diced 2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste 3 cloves garlic, minced 1 tablespoon ground cumin ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 cups chicken broth 1 (16 ounce) jar salsa verde (green salsa) 1 (15.5 ounce) can white beans, drained and rinsed 2 ears corn, kernels cut from cob ¼ cup minced cilantro ¼ cup all-purpose flour 1 tablespoon potato starch (Optional) 2 tablespoons cold water (Optional) 1 lime, cut into wedges

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by setting your Instant Pot to the sauté setting and heating a little olive oil. Toss in the chicken breasts, chopped onion, chile peppers, garlic, cumin, salt, and pepper. Cook everything together until the chicken is nicely browned and the onions have softened, which should take about 5 minutes. Then, pour in the chicken broth, salsa verde, white beans, corn, and cilantro—give it all a good stir to combine.

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Step 2

Switch off the sauté mode, seal the lid, and set the pot to high pressure for 30 minutes. It will take some time for the pressure to build, around 10 to 15 minutes. Once the cooking time is up, let the pressure release naturally, which usually takes about 15 minutes. When it’s safe, open the lid.

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Step 3

Turn the sauté mode back on and sprinkle in the flour, stirring it into the chili to help thicken the sauce; this should only take a minute or two. If you want it even thicker, mix a bit of potato starch with water and stir that in as well. Serve it up with lime wedges on the side for a fresh kick.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh green chilies for the best flavor and a mild kick.
- Brown the meat before pressure cooking to deepen the taste.
- Let the chili rest for a few minutes after cooking to allow flavors to meld.

Why you’ll love it

This dish is packed with bold flavors and a nice balance of heat and tanginess. It comes together quickly thanks to the Instant Pot, making it perfect for busy weeknights. Plus, it’s hearty and comforting, ideal for any time you want a satisfying meal.

Serving ideas

Serve this chili with warm tortillas or over a bed of rice. Top with shredded cheese, sour cream, and chopped cilantro for extra richness. A side of cornbread or a simple green salad pairs nicely to round out the meal.

Storage & leftovers

Cool leftovers completely before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it seems too thick.