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Creamy Instant Pot Chicken Chili Verde

A flavor packed, cheesy and creamy Instant Pot chicken chili verde with chunks of flavorful chicken, fresh jalapenos, pasilla peppers, garlic, and onion cooked in salsa verde, roasted diced tomatoes, and Mexican seasoning.
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Course: Main Course
Cuisine: Mexican
Keyword: Chicken, chili, Instant Pot
Prep Time: 12 minutes
Cook Time: 15 minutes
Bring to boil to melt cheese and thicken: 10 minutes
Total Time: 37 minutes
Calories: 446kcal
Author: David Wayne
Cost: $25


Chicken Thighs

  • 2 ½ lbs Chicken Thighs Boneless and Skinless
  • 1 tsp Granulated Onion or onion powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper I use Rainbow Pepper (Red, Green, White, and Black Pepper Corns)
  • 3 Tbsp Olive Oil or peanut oil

Veggies and Beans

  • 6 Large Garlic Cloves diced
  • 1 Yellow Onion chopped
  • 2 Optional Heat Jalapenos chopped, seeds in for Heat or deseeded for no Heat
  • 1 Optional Heat Passilla or Anaheim Pepper deseeded and chopped (Leave out for no heat)
  • 15 oz Can Pinto Beans Rinsed Well
  • 15 oz Can Black Beans Rinsed Well
  • 15 oz Can White or Yellow Corn drained and rinsed or use 2-3 ears of fresh corn cut off the cob
  • 15 oz Can Diced Tomatoes Fire Roasted


  • 28-32 oz Salsa Verde Use salsa verde with all natural ingredients
  • 2 cups Water
  • 1 cup Cream
  • 1-2 Tbsp Lime Juice 1 Lime Juiced

Cornstarch Slurry

  • 3 Tbsp Cornstarch
  • 4 Tbsp Water


  • 4 oz Cream Cheese
  • 1 ½ cups Medium Cheddar Cheese Shredded


  • 2 Tbsp Chili Powder
  • 1 Tbsp Oregano
  • 1 Tbsp Cumin
  • 2 ½ tsp Chicken Bouillon
  • 2 tsp Salt
  • 1 tsp Cayenne Pepper Optional
  • 1/2 tsp black Pepper


  • Tortilla Chips crumbled
  • Avocado chopped
  • White Onion diced
  • Cilantro chopped
  • Cheese its
  • Shredded Pepper Jack or Cheddar Cheese


Brown the Chicken Thighs

  • Press Sauté on the Instant Pot
  • Season both sides of the chicken thighs with salt, pepper, and granulated or powdered onion or garlic
  • Add 2-3 Tbsp of olive oil to the HOT Instant Pot and use long kitchen tongs to place the seasoned chicken thighs into the instant pot
  • Brown for three minutes, use a flat wooden spatula to help release the chicken thighs from the pot and flip the chicken thighs over to brown for another three minutes
  • Use a flat wooden spatula to release the chicken thighs from the instant pot and then use long kitchen tongs to move the browned chicken thighs to a plate
  • Do in batches if you cannot fit all the chicken thighs in the pot without over crowding
  • Cancel Sauté

Make the Chili Broth

  • Add 1/4 cup of the 2 cups of water to the instant pot and use a flat wooden spatula so scrape the browning stuck to the pot bottom and stir into the water
  • Add all of the seasoning: chili powder, chicken bouillon, oregano, cumin, salt, cayenne pepper, and black pepper
  • Add the rest of the 2 cups of water and stir the ingredients together to make the chili broth

Build Your Chicken Chili Verde Layers

  • Dice 6 large cloves of garlic, chop 1 onion, chop 2 jalapenos (deseed for no heat and leave seeds in for HOT), deseed and chop 1 pasilla pepper, and cut the leafy part of one bunch of cilantro off the stems and chop into small pieces
  • Add the garlic, onion, jalapenos, pasilla pepper, and cilantro to the instant pot and stir into the chili broth (Burn Proof Layer)
  • Chop the browned chicken thighs into bite size pieces with a sharp knife and add to the instant pot pushing the chicken around with a flat wooden spatula to make an even layer of chicken
  • Empty pinto beans, black beans, and corn into a strainer and rinse very well with cool water
  • Add the beans and corn to the instant pot and arrange into an even layer with a flat wooden spatula
  • Add 28-32 oz of salsa verde in a layer on top of the beans and corn
  • Add 15 oz of diced tomatoes in an even layer over the salsa verde

Pressure Cook

  • Put the Instant Pot lid on, seal the pressure release valve, press the pressure cook button, and adjust the pressure cook time to 15 minutes
  • Make sure the pressure cook is set to high pressure
  • The Instant Pot will take about 15 minutes to come to pressure before beginning the 15 minutes of pressure cooking

Prepare the Creamy Ingredients

  • Shred 1 and 1/2 cups of medium cheddar cheese and cut 4 oz of cream cheese into chunks
  • Leave cheese on the counter to warm
  • Fill a measuring cup with 1 cup of cream

Make the Chicken Chili Verde Creamy

  • Once the 15 minutes of pressure cooking are finished, the Instant Pot will beep 10 times, open the pressure release valve to release the steam
  • When the pin drops, remove the instant pot lid
  • Press cancel on the Instant Pot to cancel the keep warm function and then press Sauté
  • Add the shredded cheddar cheese, chopped cream cheese, and cream to the Instant Pot and stir well
  • Squeeze 1 Lime into the Instant Pot
  • Mix 3 Tbsp of cornstarch with 4 Tbsp of water
  • Once the chicken chili verde begins to boil, use a flat wooden spatula to scrape the bottom clean and stir in the cornstarch slurry
  • Stir often while scraping the bottom clean often for 5 minutes
  • Cancel Sauté and ladle creamy Instant Pot chicken chili verde into a bowl
  • Top with your favorite chili toppings: chopped onion, chopped avocado, crushed tortilla chips, shredded cheese, etc...
  • Enjoy your delicious creamy Instant Pot chicken chili verde!



If you do not want spicy Chicken Chili Verde, leave out the pasilla pepper and remove the seeds from the jalapenos. Enjoy!


Serving: 2cups | Calories: 446kcal