Turkey chile verde with pinto beans from The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker (page 58) by Coco Morante

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic rice; Cornbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Anaheim chiles for poblano chiles. Can use the book's "Chicken broth". See recipe for a variation.

  • anya_sf on July 12, 2020

    This was easy, but I got the "burn" error, so not an Instant Pot success for me. After that, I dumped everything into a pot and simmered the chili. In my IP, I believe more broth might have been needed to avoid "burn". I seem to have bad luck with recipes containing beans. I used 1/2 jalapeno and no serrano, but added a green bell pepper; the chili wasn't spicy at all (used Herdez mild salsa verde). Those of us wanting spice added hot sauce. The chili was good with jack cheese and better with sour cream. We enjoyed it over rice and finished it all.

  • mamacrumbcake on June 08, 2020

    A good solid chili, if you like tomatillos. It’s very easy to put together. I might increase the poblanos because I really like the flavor of them. The quality of the salsa matters in this dish. If I had a jar of homemade tomatillo salsa, full of roasted flavor, I think this would be especially good.

  • ddenker on January 18, 2018

    This was a really yummy chili (husband loved also). Subbed green peppers for the spicier chiles called for, used kidney and white beans instead of pinto beans and used Frontera medium chile salsa verde. Too spicy for almost one year old, but three year old approved. I would make this again, but would double or triple to freeze leftovers (1x recipe was enough for two meals with two adults and one small child).

  • Wende on December 13, 2017

    One of the most delicious chiles I've ever made. This is addictive, and about as easy as it gets. I've used different brands of salsa verde in the recipe and found that the thicker ones work best if you prefer a thicker chile. Thin salsas will result in a looser, more "watery" chile. My favorite brand so far has been Guy Fieri's. His salsa verde is quite thick and not fiery hot.

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