Here's a delicious and quick and easy Pressure Cooker Frito Verde Chicken Chili that's perfect and filling for the winter time. You could leave out the meat, change the stock and add red beans and turn this into a vegetarian dish.
Total Time
1hr
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
1
Large
Onion
•
1
Bell Pepper
•
4 1/2
cups
Water
•
2
Boneless, Skinless Chicken Breasts
•
2
Chicken Bouillon Cubes
•
1/2
tsp
Liquid Smoke
•
1
Tbsp
Garlic
, minced
•
2
tsp
Kosher Salt
•
1
tsp
Simply Organic Garlic Powder
•
2
tsp
Simply Organic Onion Powder
•
1
Tbsp
Chili Powder
•
1/2
tsp
Paprika
•
1/4
tsp
Ground Coriander
•
2
tsp
Ground Black Pepper
•
1
tsp
Ground Cumin
•
to taste
Fresh Cilantro Leaves
•
1
can
(15 oz)
Black Beans
•
1
can
(6 oz)
Diced Tomatoes
•
1
can
(11 oz)
Corn
•
1
jar
(12 oz)
Salsa Verde
•
to taste
Corn Chips
Cooking Instructions
1.
Roughly chop the Onion (1).
2.
Deseed and roughly chop the Bell Pepper (1).
3.
In the pressure cooker pot add the chopped onion and bell pepper. Add Water (4 1/2 cups) and Boneless, Skinless Chicken Breasts (2). Add the Chicken Bouillon Cubes (2), Liquid Smoke (1/2 tsp), Garlic (1 Tbsp), Kosher Salt (2 tsp), Simply Organic Garlic Powder (1 tsp), Simply Organic Onion Powder (2 tsp), Chili Powder (1 Tbsp), Paprika (1/2 tsp), Ground Coriander (1/4 tsp), Ground Black Pepper (2 tsp), and Ground Cumin (1 tsp). Stir everything together.
4.
Set your pressure cooker to the poultry function and set to cook for 25 minutes.
5.
Open up the pressure cooker and remove the chicken breast. To the pot add drained Black Beans (1 can), Diced Tomatoes (1 can), Corn (1 can), Fresh Cilantro Leaves (to taste), Salsa Verde (1 jar) and stir. Set your cooker to sauté and set the time to 20 minutes. Meanwhile, using 2 forks shred your chicken and add it back to the pressure cooker.
6.
Adjust seasonings as needed. Serve and crush some Corn Chips (to taste) on top.
Nutrition Per Serving
CALORIES
370
FAT
2.2 g
PROTEIN
31.4 g
CARBS
60.2 g
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