Step-by-Step Guide to Make Quick Instant Pot: Creamy Green Chicken Chilli

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, instant pot: creamy green chicken chilli. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Instant Pot: Creamy Green Chicken Chilli is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Instant Pot: Creamy Green Chicken Chilli is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook instant pot: creamy green chicken chilli using 15 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Instant Pot: Creamy Green Chicken Chilli:

1. Prepare boneless chicken breasts
2. Get poblano peppers
3. Take jalapeños
4. Prepare fresh garlic
5. Prepare tomatillos
6. Take small white onion
7. Take loosely packed cilantro leaves
8. Make ready small can chopped green chiles
9. Get gold & white corn
10. Get chicken broth
11. Get cream cheese
12. Make ready Ortega green taco sauce
13. Take McCormick's Premium Taco Seasoning
14. Prepare fish sauce
15. Prepare salt

Instructions to make Instant Pot: Creamy Green Chicken Chilli:

1. Coat chicken breasts in taco seasoning.
2. Dice tomatillos (husks removed), jalapeños (seeds included), poblanos (seeds discarded), and onion.
3. Add green sauce to instant pot. Lay chicken in even layer on top.
4. Sprinkle 2 tbsp McCormick's taco seasoning.
5. Mince 5 cloves garlic over chicken.
6. Add tomatillos, onion, and peppers to pot.
7. Add 10 oz. chicken broth and 2 tsp. salt to pot.
8. Cook on high pressure for 15 minutes and release pressure manually.
9. Remove chicken and set aside.
10. Add fish sauce, cilantro and softened cream cheese to pot. Blend with hand mixer until smooth.
11. Add corn and chicken broth to pot, stir, and cook on high pressure for 5 minutes and release pressure manually.
12. Shred chicken and add to pot.
13. Stir and serve (garnish of cilantro, jalapeño, and/or sour cream if preferred)!

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