clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
2 bowls filled with tortilla chicken verde chili made in an Instant Pot

Instant Pot Chicken Chili Verde (Slow Cooker + Stove Top Options)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Lindsay
  • Total Time: 33 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Made in the Instant Pot, slow cooker, or on the stove top, this Instant Pot Chicken Chili Verde is a wholesome, bean-less meal that is super kid-friendly and perfect for meal prep!


Units Scale
  • 1 Tablespoon olive oil or avocado oil
  • 16 ounces chicken (boneless, skinless) thighs or breast*
  • Pinch of salt
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon minced garlic (2 cloves)
  • 1 cup onion, chopped
  • 1 1/4 cups bell pepper, chopped
  • 1 1/4 cups salsa verde (for thicker chili use 1 cup)
  • 4 ounces canned green chiles
  • 1 1/2 cups chicken broth
  • 3 medium gluten free tortillas (or corn tortillas), diced into small pieces
  • Optional – 1 cup cooked corn

Optional Toppings:

  • Cilantro, torn
  • Jalapeño
  • Non-GMO corn tortilla chips or corn chips


Instant Pot Directions (Stove Top & Slow Directions to Follow)

  1. Season both sides of the chicken with salt and 1/2 teaspoon cumin. Add oil to the instant pot, and press the sauté button. Place the chicken in the pot, and sauté for 6 minutes, flipping the chicken halfway through to evenly cook.

  2. When the chicken is lightly browned/seared, remove it from the pot, and place it on a plate to rest while the other ingredients sauté.  (See notes) 

  3. Add the onion, garlic, bell pepper, and 1/2 teaspoon more cumin to the pot. Mix the ingredients together, and sauté for 2-3 minutes, or until they are fragrant. Turn off sauté mode, and shred the chicken with a fork.

  4. Place the shredded chicken in the instant pot with the sautéed vegetables and remaining ingredients; salsa verde, green chiles, broth, diced gluten free tortillas (or corn tortillas). Stir to combine.

  5. Close the lid, and make sure the vent is sealed. Manual pressure cook for 8-10 minutes. Then, slow-release for 10 minutes. (See notes)

  6. Mix the ingredients, and keep warm. Spoon the chicken chili verde into bowls, and top them with crushed tortilla or corn chips, jalapeño, cilantro, and optional cheese. 

Stove Top: 

  1. Season both sides of the chicken with salt and cumin. Heat a large pot over medium-high heat with a small amount of oil. Add the chicken to the pot, and let the meat sear/brown for several minutes on one side before flipping.

  2. Once the chicken is almost cooked through and tender enough to shred, remove and place it in a bowl to rest.

  3. Scrape the brown bits from the bottom of the pot/pan (from browning the meat). In the same pot, add the onion, garlic, peppers, and additional olive oil if needed.  Sauté for 3-4 more minutes or until the onions are lightly browned and fragrant. 

  4. Remove the veggies from the heat, and shred the chicken using hands or 2 forks.  

  5. Place the shredded chicken in the pot with the sautéed vegetables.  

  6. Add the remaining ingredients; salsa verde, green chilies, diced tortilla, and broth. Stir to combine.  Bring the ingredients to a light boil. Then, reduce the heat to low, and simmer for 20 minutes.

  7. Add salt, pepper, and any other additional seasoning desired, adjust to taste.

  8. Spoon the chicken chili into bowls, and top them with crushed tortilla chips or corn chips, jalapeño, cilantro, and optional cheese.  

Slow Cooker – 4 hours low.  

  1. Optional Prep: For extra flavor, lightly sauté the onion/garlic before adding it to the pot.
  2. Sear the chicken in a skillet, but don’t shred it.
  3. Add all of the ingredients to the slow cooker, and cook on low for 4 hours.
  4. With 30 minutes of cook time remaining, remove the chicken from the pot, and shred it using hands or 2 forks.
  5. Return the shredded chicken to the pot, stir the ingredients, and let them cook in the slow cooker for the remaining time.
  6. After 4 hours, spoon the chicken chili verde into bowls, and top them with crushed tortilla chips or corn chips, jalapeño, cilantro, and optional cheese.


Skinless, pre-cooked rotisserie chicken may be substituted. Just be sure to skip the browning/searing step.

*Adjust the searing/browning time 1-2 minutes if using larger chicken breasts.

  • Prep Time: 5 minutes
  • Cook Time: 28 minutes
  • Category: Dinner
  • Method: Pressure Cooker
  • Cuisine: Mexican-American


  • Serving Size: 1 bowl
  • Calories: 349
  • Sugar: 7.7 g
  • Sodium: 1228.6 mg
  • Fat: 8.2 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 36.8 g
  • Fiber: 5 g
  • Protein: 31 g
  • Cholesterol: 84.6 mg