Instant Pot Chicken Posole Verde
This hearty stew is a flavorful masterpiece and will have everyone coming back for more.
Servings: 4 people
Calories: 385kcal
Ingredients
- 1 tablespoon olive oil
- 3 boneless and skinless chicken breasts 6 to 8 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 jalapeno pepper seeds removed and minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 1/2 cups corn kernels fresh or frozen
- 4 cups chicken broth low-sodium
- 6 tomatillos husks removed, rinsed and roughly chopped
- 1 tablespoon lime juice
- 1/4 cups cilantro fresh, chopped
- 1/2 cup avocado diced
Instructions
- Heat the olive oil in an Instant Pot in saute mode. Rinse the chicken and pat dry. Season with salt and pepper. Sear the chicken breasts in the hot olive oil on each side until golden brown, about 4 minutes per side.
- Remove the chicken,add the onion to the pot, and cook, stirring occasionally, just until the onions begin to turn translucent. Add the garlic, jalapeno, oregano, and cumin, and cook for about 1 minute. Stir in the corn, chicken broth, and tomatillos, and return the chicken to the pot.
- Change the Instant Pot mode to manual with high pressure. Place the lid on the pot and seal. Set the timer for 20 minutes. When time is up, manually vent the Instant Pot and carefully remove the lid. Remove the chicken from the Instant Pot and shred. Place the shredded chicken back in the Instant Pot, add the lime juice, and stir.
- Ladle into serving bowls and top with cilantro and avocado. Enjoy!
Nutrition
Serving: 1.5cups | Calories: 385kcal | Carbohydrates: 26g | Protein: 42g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 617mg | Fiber: 5g | Sugar: 6g |
| SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3