Which ingredients give this AIP Instant Pot Verde Chicken Chili its heat and flavor? Read on to find out!
Fun fact about me: I’m a born-and-raised southern girl… with a California heart. I’ve called Dallas home my entire life, but my soul is somewhere on the beach in SoCal. And naturally, those two things play right into my great love for Mexican food!
And to that point, there seems to be something of debate around “Tex-Mex” vs. “Cal-Mex”. Frankly, I don’t care…just give me the ‘Mex, please!
If you’re reading this then chances are very high you already know we autoimmune warriors are on the lookout for things like nightshades, which tend to be a staple of most Mexican dishes in the form of peppers. So, it was IMPERATIVE that I figure out how to navigate nightshade-free waters when transitioning to AIP. My secret? Two words:
- Onion
- Garlic
Simple…lots and lots of onion and garlic! The onion provides the heat, and the garlic provides the flavor. Of course, you may want to experiment with the levels of each in this recipe to satisfy your own craving!
Happy cooking, friends! – This recipe was created by Amanda Runnels (from Unrefined Junkie) for A Squirrel in the Kitchen.
Instant-Pot Verde Chicken Chili
Equipment
- Instant pot
- Food processor or blender
Ingredients
- 3 cups chicken bone broth
- 4 bone-in chicken thighs (skin on or off, at your preference)
- 2 teaspoons sea salt, divided
- 2 teaspoons onion powder
- 3 teaspoons garlic powder, divided
- 1 white onion, roughly chopped
- 1 small bunch of cilantro leaves and stems, roughly chopped
- 2 garlic cloves, minced
- 1 medium avocado, pitted and halved
- 3½ tablespoons fresh lime juice
Garnishes:
- Diced green onions, chopped cilantro, fresh lime, avocado, and optional AIP sour cream* (see below).
Optional ingredients:
- 1 tablespoon coconut yogurt per serving
- ½ teaspoon apple cider vinegar
Instructions
- In an instant pot, add the bone broth, 1 teaspoon sea salt, 1 teaspoon garlic powder, onion powder and chicken thighs.
- Close the lid and set to manual for 20 minutes, then quick release the pressure at the end of the cycle. While the chicken and broth are cooking, make the verde sauce.
- Prepare the verde sauce by combining the onion, cilantro, minced garlic, avocado, lime juice and remaining seasonings in a food processor or blender. Process on high until smooth.
- When the Instant Pot has completed its cycle and you’ve released the pressure, remove the chicken thighs from the stock. Allow the instant pot to stay on the “keep warm” setting to be sure the broth does not cool.
- Allow chicken to cool to touch (approximately 15 minutes). Use a fork to carefully remove the skin (if needed) from the chicken and shred the meat from the bones. It will still be quite warm, so use caution.
- Pour the verde sauce into the stock and stir to combine.
- Add the chicken back to the instant pot.
- Serve garnished with cilantro, green onions, lime and optional AIP-sour cream.
- *To make the optional sour cream, combine the coconut yogurt and apple cider vinegar in a bowl and stir to combine.
Hi! I don’t have an Instant Pot. How long should I cook on the stove? Thank you!
I’m going to use my crock-pot 🙂
Sounds delish!
What veggies would be good in this?
My family all liked this soup; my five year old said it’s his new second favorite soup. :