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Let’s spice up dinner tonight with an easy-to-prepare, irresistibly creamy Instant Pot Green Chili Chicken. Layering rich textures and robust flavors, this dish features juicy chicken thighs enveloped in a spicy, creamy sauce that’s perfect for scooping up with tortillas or drizzling over rice.
![a serving of green chili chicken with rice and avocado in a white bowl.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chile-chicken-1-17.jpg)
Easy Instant Pot Green Chili Chicken
I’ve got a real treat for you with my Instant Pot Green Chili Chicken—it’s a true lifesaver on busy weeknights. Juicy chicken thighs are perfectly paired with the zing of salsa verde and mild green chilies, then finished with a creamy touch of cheese. Quick to prepare, delightful to eat, and sure to comfort everyone at the dinner table.
Pro Tip
Brown the chicken pieces well before adding the other ingredients. This will help seal in those juicy flavors, making each bite wonderfully succulent.
Ingredients You’ll Need
![ingredients needed to make instant pot green chili chicken.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chile-chicken-ingredients.jpg)
- Chicken thighs: I chose boneless, skinless thighs for their juiciness and flavor. If you prefer, you can substitute with chicken breasts for a leaner option.
- Salt and pepper: Feel free to adjust according to your taste.
- Olive oil: For sautéing. Avocado oil is a great substitute if you’re looking for a higher smoke point.
- Onion: Adds sweetness and depth to the dish; yellow or white both work well.
- Garlic: Fresh is always best but if you only have garlic powder, you can use that.
- Ground cumin: Brings a warm, earthy tone to the dish.
- Dried oregano: You could swap in dried marjoram if you don’t have any oregano.
- Chicken broth: Opt for a low sodium or no sodium added to control the sodium in your dish. Vegetable broth can also be used.
- Salsa verde: Homemade or store-bought both do the trick, and you can adjust the heat level based on your preference.
- Diced green chilies: Canned or fresh, depending on what’s available or how spicy you like your food.
- Cream cheese: Melts into the sauce, giving it a creamy texture.
Sear the Chicken
![process shots showing how to make instant pot green chili chicken.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chili-chicken-process-shots-1.jpg)
Start by generously seasoning the chicken thighs with salt and pepper. Heat the olive oil in your Instant Pot on sauté mode. Once hot, add the chicken pieces and sear them until they are nicely browned on all sides. Remove the chicken and set it aside.
Cook the Aromatics
![process shots showing how to make instant pot green chili chicken.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chili-chicken-process-shots-2.jpg)
In the same pot, toss in the chopped onions. Sauté them until they’re translucent and soft, about 2-3 minutes, then add the minced garlic, cumin, and oregano. Stir well and cook for another minute until the mixture is fragrant.
Combine and Cook
![process shots showing how to make instant pot green chili chicken.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chili-chicken-process-shots-3.jpg)
Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Return the chicken to the pot. Add the salsa verde and diced green chilies and give everything a good stir to combine. Top this with cubes of cream cheese, but don’t stir them in—just let them sit on top. Close the lid, seal the vent, and set your Instant Pot to cook on high pressure for 15 minutes.
Release and Stir
![process shots showing how to make instant pot green chili chicken.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chili-chicken-process-shots-4.jpg)
After the cooking time is up, allow the pressure to release naturally for 20 minutes, then do a quick release for any remaining pressure. Open the lid and stir the cream cheese into the sauce until everything is beautifully combined.
Spoon the chicken onto plates or over a bed of rice, garnish with freshly chopped cilantro, and squeeze a lime wedge over each serving.
![a serving of green chili chicken with rice and avocado in a white bowl.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chile-chicken-1-19.jpg)
How To Serve
Serving the right sides with this Instant Pot Green Chili Chicken can transform it into a full-blown feast. Here are some ideas:
Common Questions
Frequently Asked Questions
How can I make this dish without an Instant Pot?
You can easily make this recipe in a regular pot on the stove. Start by browning the chicken in a large pot over medium-high heat. Then, sauté the onions and garlic as directed. Add the spices, chicken, chicken broth, salsa verde, and green chilies. Bring everything to a simmer, cover, and let it cook for about 25-30 minutes until the chicken is tender. Stir in the cream cheese at the end until it’s fully melted and incorporated.
Can I use a different type of meat?
Absolutely! This recipe is versatile. You can substitute the chicken thighs with chicken breasts for a leaner option, or try it with pork or beef. Just adjust the cooking time accordingly to ensure the meat is tender and cooked through.
![green chili chicken in an instant pot.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chile-chicken-1-15.jpg)
Expert Tips
- Brown the Chicken Well: Don’t rush the browning step. Getting a good sear on the chicken adds a rich flavor to the entire dish.
- Use Quality Salsa Verde: Opt for a high-quality or homemade salsa verde. The better the salsa, the more flavorful your dish will be.
- Natural Pressure Release: Allow the Instant Pot to release pressure naturally. This helps the chicken stay tender and juicy.
- Adjust Spices to Taste: Tailor the amount of cumin and oregano to your liking. Start with a bit less than the recipe calls for and add more as needed after tasting.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze this dish for longer storage; it keeps well for up to 3 months when frozen. Simply thaw in the refrigerator overnight and reheat gently to preserve the texture and flavors.
![a serving of green chili chicken with rice and avocado in a white bowl.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chile-chicken-1-21.jpg)
More Instant Pot Recipes
- Instant Pot Creamy Potato Sausage Soup
- Instant Pot Chicken Thighs
- Instant Pot Beef Stew
- Instant Pot Meatloaf
- Instant Pot Zuppa Toscana
![a serving of green chili chicken with rice and avocado in a white bowl.](https://cravinghomecooked.com/wp-content/uploads/2024/04/instant-pot-green-chile-chicken-1-17-650x650.jpg)
Instant Pot Green Chili Chicken
Equipment
Ingredients
- 2 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ cup chicken broth low sodium
- 1 cup salsa verde store-bought or homemade
- 4 ounces diced green chillies 1 can
- 8 ounces cream cheese softened, cut into cubes
- fresh cilantro chopped for garnish
- lime wedges for serving
Instructions
- Season the chicken pieces with salt and pepper.
- Add the olive oil to the Instant Pot and set it to the sauté mode. Once hot, add the seasoned chicken and sear until browned on all sides. Remove the chicken and set aside.
- In the same pot, sauté the onions until translucent, about 2-3 minutes. Add the garlic, cumin, and oregano, and cook for another minute until fragrant.
- Deglaze the pot with the chicken broth, scraping up any browned bits from the bottom.
- Return the chicken to the pot. Pour in the salsa verde and add the diced green chilies. Stir to combine. Place the softened cream cheese cubes on top of the chicken. Do not stir.
- Seal the Instant Pot and cook on high pressure for 15 minutes. Allow for a natural pressure release for 10 minutes, followed by a quick release.
- Open the lid and stir to blend the cream cheese into the sauce.
- Serve with fresh cilantro and lime wedges, adding optional toppings like avocado, sour cream, and shredded cheese if desired. Serve over rice or with tortillas.
Tips & Notes:
- Control the Heat: Adjust the amount of green chilies based on your preferred spice level. Add more for heat or less for a milder dish.
- Cream Cheese Substitute: If you prefer a lighter version, substitute cream cheese with Neufchatel cheese or Greek yogurt.
- Serving Suggestion: Garnish with fresh cilantro and a squeeze of lime right before serving.
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