Instant Pot Green Chile Chicken Verde

6 servings
45 min

Instant Pot Green Chile Chicken Verde is so easy to make and tastes just like it came from a Mexican restaurant. You can make this recipe in just over an hour and have a delicious and warming meal any night of the week. This recipe includes homemade fried tortilla strips that add an additional authentic touch to the meal. If you don't want to fry anything, you can always use store-bought tortilla chips. Make this easy Instant Pot Chicken Chile Verde for a quick and warming meal that everyone in your family will love and is just as good the next day!

Bowl of Green Chile Chicken Verde with melted cheese on top

Homemade Fried Tortilla Strips

Green Chicken Verde in the Instant Pot

Instant Pot Green Chile Chicken Verde
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info
Cook the Chicken
  • 4 chicken thighs or legs
  • salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup water
Green Chile
  • 1½ cups jarred green salsa verde
  • 1 4 oz can chopped green chiles
  • 8 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 3 stalks green onions, chopped (green and white parts)
  • 1 handful fresh cilantro, finely chopped
  • ½ lime, juiced
Corn Tortilla Strips
  • 6 corn tortillas, cut into strips
  • ½ cup canola or vegetable oil
  • salt
Garnish Ideas
  • queso fresco
  • sour cream
  • sliced avocado
  • lime wedge (use the other half from earlier)
Season the chicken pieces with salt and pepper. Turn the Instant Pot on SAUTE and allow it to heat up for 2 minutes. Add the olive oil, butter, and garlic and allow the butter to melt while stirring. Add the chicken pieces to the bottom of the pot and cook for 3 minutes on each side. This will add flavor to the chicken and start the cooking process. Press CANCEL/DONE and remove the chicken and place it on a cutting board.
Pour the water into the Instant Pot and stir it with the wooden spoon. Get any pieces that cooked onto the bottom of the metal insert with the spoon (this will get even more flavor into the broth and you will thank me during cleaning time!). Put the trivet in the Instant Pot.
Place the chicken pieces on the trivet, secure the lid, and make sure your valve is on SEAL. Manual PRESSURE COOK on HIGH for 12 minutes. Allow the steam to release naturally, this should take about 15 minutes. Once the pin has dropped, carefully open the lid and remove the chicken and the trivet.
Place the chicken on a cutting board and use a fork and a knife to remove the meat from the bones. Cut the chicken into pieces and place it back into the Instant Pot.
Green Chili
Add the salsa verde, green chiles, garlic, jalapeño, garlic powder, onion powder, and cumin to the Instant Pot with the Chicken and leftover water. Stir everything to mix it together. Place the Instant Pot lid on again, secure and seal, and manual PRESSURE COOK on HIGH again for 20 minutes. Once done, allow the steam to naturally release for 10 minutes and then carefully quick-release the rest. Add the chopped green onion, cilantro, and lime juice and stir them in. Serve with tortilla strips, cheese, avocado, a lime wedge, and sour cream.
Corn Tortilla Strips
Heat the oil over med-high heat for 2-3 minutes. Add half of the tortilla strips to the pan and allow to fry on one side. Use your metal tongs to flip and move the strips around for a few minutes. Once the tortillas start to brown, remove them from the oil and place them on a plate with a paper towel to catch the excess oil.
Sprinkle the hot strips with salt right away so that it sticks. Fry the other half. Allow the strips to cool before serving.
  • Always read the instruction manual that came with your Instant Pot or electric pressure cooker and follow all safety guidelines.
Emily |
Want more details about this and other recipes? Check out more here!