Best Instant Pot Green Chili Chicken Tacos Recipes

INSTANT POT GREEN CHILI CHICKEN TACOS

Instant Pot Green Chili Chicken Tacos image

Provided by Megan Mitchell

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

2 tablespoons avocado oil
4 scallions, thinly sliced
3 cloves garlic, gently smashed
1 jalapeno, minced (leave the seeds in)
1/2 cup chicken stock
Three 4-ounce cans diced mild green chiles
2 limes, zest removed, limes halved
1 tablespoon ground cumin
1 tablespoon dried oregano
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
2 pounds boneless skinless chicken thighs
Butter lettuce cups, for servings
Sliced avocado, for serving
Cilantro leaves, for garnish
Thinly sliced radish rounds, for garnish

Steps:

Set a 6-quart Instant Pot® to high saute (see Cook's Note). When hot, add in the oil, scallions, garlic and jalapeno. Cook, stirring, until softened and fragrant, 2 to 3 minutes. Hit cancel.
Add the stock, chiles, lime zest, cumin, oregano, salt and pepper. Mix together. Add in the chicken and stir so everything is coated and covered. Follow the manufacturer's guide for locking the lid and preparing to cook. Set pressure to normal (or "poultry" setting) for 20 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Set the pot to high saute and cook 12 to 15 minutes, stirring frequently. As you stir the chicken will begin to break apart and shred. You want most of the liquid to absorb, leaving a thick sauce. Squeeze in the juice of the halved limes. Taste the chili and add more salt or pepper if needed.
To serve, ﬁll the lettuce cups with the shredded chicken followed by a few slices of avocado, cilantro leaves and radish rounds.

INSTANT POT® GREEN CHILE CHICKEN CHILI

Instant Pot® Green Chile Chicken Chili image

Say that three times fast! Easy to make from easy-to-keep-on-hand ingredients. Makes a large batch, and can also be made on the stovetop.

Provided by Jen Neumann

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 1h30m

Yield 10

Number Of Ingredients 11

Ingredients

2 pounds skinless, boneless chicken breasts
1 (16 ounce) jar green salsa (such as Herdez®), divided
2 (32 ounce) containers chicken broth, divided
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (4 ounce) cans chopped green chilies
1 teaspoon ground cumin, or to taste
¼ teaspoon cayenne pepper, or to taste
1 (14.5 ounce) package tortilla chips, crumbled
1 cup sour cream, or as needed
1 cup shredded Cheddar cheese, or as needed
1 bunch chopped fresh cilantro

Steps:

Place chicken in a multi-functional pressure cooker (such as Instant Pot®) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.

Nutrition Facts : Calories 494.2 calories, Carbohydrate 44.9 g, Cholesterol 78.1 mg, Fat 21.1 g, Fiber 5.9 g, Protein 30.1 g, SaturatedFat 7.2 g, Sodium 1745.1 mg, Sugar 3.7 g

INSTANT POT® GREEN CHILI CHICKEN AND RICE

Instant Pot® Green Chili Chicken and Rice image

This is a great one-pot dish of green chili chicken and rice with 3 different types of chile peppers - Anaheim, jalapenos and fire roasted green chile peppers, for those of you who like it spicy!

Provided by Huserdaddy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 (7 ounce) can fire-roasted diced green chile peppers
1 (4 ounce) can diced jalapeno peppers
1 cup uncooked white rice
⅔ cup diced tomato
½ cup diced onion
½ cup diced Anaheim chile peppers
½ cup shredded Cheddar cheese
2 teaspoons salt, or more to taste
1 teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon freshly ground black pepper, or more to taste
2 cups chicken stock

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.

Nutrition Facts : Calories 370 calories, Carbohydrate 48.3 g, Cholesterol 47.1 mg, Fat 10.3 g, Fiber 3.1 g, Protein 20.2 g, SaturatedFat 3.9 g, Sodium 3134.8 mg, Sugar 5.5 g

INSTANT POT GREEN CHILE PORK TACOS RECIPE

Instant Pot Green Chile Pork Tacos Recipe image

These green chili shredded pork Instant Pot tacos are bursting with flavor and so simple to make, perfect for a Instant Pot newbie!

Provided by Kendra Murdock

Categories Main Course

Time 1h40m

Number Of Ingredients 6

Ingredients

3 pounds boneless pork sirloin roast
5 cans diced green chilies ((4 ounces each))
1 packet taco seasoning
3 teaspoons ground cumin
12 flour tortillas (or corn tortillas)
favorite taco toppings

Steps:

Place roast in Instant Pot.
In a mixing bowl, mix together chilies, taco seasoning, and cumin. Spoon green chile mixture over pork.
Put your lid on the pot and put the VALVE on sealing (not venting). Press the MANUAL (or PRESSURE COOK) button and set timer for 60 minutes (or 20-25 minutes per pound of your roast).
When timer is finished, let pressure do a NATURAL RELEASE (it will take at least 20 minutes - I prefer to let it sit in my Instant Pot on the "keep warm" setting for a couple of hours and it will literally fall apart).
Shred or slice roast (it should fall apart pretty easily) and serve on top of tortillas with your favorite toppings.

Nutrition Facts : Calories 128 kcal, Carbohydrate 24 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Sodium 474 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving

GREEN CHILE CHICKEN TACOS

Green Chile Chicken Tacos image

Provided by Wanna Make This?

Categories main-dish

Time 1h

Yield 16 tacos (4 to 6 servings)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound tomatillos, papery skins removed, quartered
3 cloves garlic, roughly chopped
1 jalapeno, seeds and membrane removed if desired, diced
1 medium white onion, chopped
Kosher salt and freshly ground black pepper
One 7-ounce can roasted green chiles
1 teaspoon ground cumin
4 cups shredded chicken, skin removed
2 cups frozen corn, thawed
One 14-ounce can black beans, drained and rinsed
Sixteen 6-inch corn tortillas
Mexican crema or sour cream, for serving
Crumbled queso fresco, for serving
Sliced radishes, for serving

Steps:

For the chicken filling: Heat the oil in a large saucepan over medium-high heat. Add the tomatillos, garlic, jalapeno, onions and 1 teaspoon salt. Cook, stirring occasionally, until soft, about 15 minutes. Add the canned chiles, cumin and 3/4 cup water and bring to a boil. Season with salt and pepper. Reduce the heat, cover and simmer for 10 minutes.
Transfer the sauce to a blender (or use an immersion blender) and puree until smooth. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.)
Pour the sauce back into the saucepan (if using a blender) and add the chicken, corn and beans and warm through. Taste and season with additional salt and pepper if needed.
To serve, toast the tortillas over an open flame until just slightly charred (alternatively, wrap in a damp paper towel and microwave for 1 minute to heat through and make pliable). Add about 3 tablespoons of the chicken filling to each tortilla, top with a drizzle of crema, sprinkle with queso fresco and some sliced radishes.