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Instant Pot Green Chile with Garbanzos

Active Time: 10 minutes
Total Time: 60 minutes
  • Dairy Free
  • Gluten Free
  • Vegetarian
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Why we love it:

If you don’t have an Instant Pot (or pressure cooker) I’ve included instructions for a slow cooker and a Dutch oven, too! This dish is so fast to pull together and is sure to be a favorite. It freezes beautifully too, so I’d consider a double batch.
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Ingredients

  • 1 teaspoon Kosher Salt
  • 1⁄4 teaspoon Black Pepper (freshly cracked)
  • 1 Tablespoon Ground Cumin
  • 1⁄4 teaspoon Cinnamon
  • 1 teaspoon Dried Oregano
  • 1 Tablespoon Chili Powder
  • 1⁄2 teaspoon Cornstarch
  • 1 Yellow Onion
  • 3 cloves Garlic
  • 1 Poblano Pepper
  • 1 Green Bell Pepper
  • 1 Jalapeño (optional)
  • 1 pound Tomatillos (or 1 28-ounce can, if you can’t find them fresh)
  • 2 cups Garbanzo Beans (dried, see subs for canned option)
  • 1 cup Water
  • 8 Corn Tortillas (or more)
  • 1⁄3 bunch Cilantro

Cooking Instructions

  • 1. SPICES

    Stir together all of the spices and cornstarch: kosher salt, freshly cracked black pepper, ground cumin, cinnamon, dried oregano, chili powder and cornstarch. Set aside.

  • 2. ONIONS + GARLIC

    Slice the onion in ½, then in thin strips - julienned. Mince the garlic. Add both to the bowl of the Instant Pot.

  • 3. PEPPERS

    Dice the poblano and green bell pepper in a small dice. If you like a little heat, dice and add the jalapeño, omit if you prefer it mild. Add to the pot.

  • 4. TOMATILLOS

    If you found them fresh, peel off the paper husks. They’ll be sticky underneath, rinse that off in a colander. Dice in half and add to the pot.

    If using a can, just open it and add them in.

  • 5. BEANS

    Rinse the dried beans and check them over to make sure there aren’t any stones hiding out.

    Add the spice blend to the pot, along with the dried beans. Stir it well.

  • 6. COOK

    Add the water and give everything a stir. Add the lid and turn it on.

    Instant Pot - sealed, high pressure, for 35 minutes

    Slow Cooker - on high, cook for 6 hours

    Traditional Dutch Oven Method
    *I’d only do this method with a can of garbanzo beans or follow the vegetable instructions. Or if you use dried, you’ll cook the beans separately first*

    Heat a Dutch oven over medium heat and add a drizzle of oil. Add the onions and garlic. Then the peppers. When they’re seared, add the tomatillos. Add water. Cover and simmer for about 25 minutes, stirring occasionally, or until the stew has thickened. If you’d like to puree it do that now, then add the beans.

  • 7. FINISH

    Regardless of which method you’ve used, you have some choices. You can carefully puree the chile a little bit with a handheld blender for a smoother consistency, but try not to get all of the beans, you want some texture. Or, mash with a potato masher (for what it’s worth, I don’t puree mine. I love the texture and color of the soup without the puree). If you’re using canned beans, it’s easier to puree completely then stir in the beans and return to a simmer.

  • 8. TORTILLAS

    Gently warm tortillas over a gas flame on the stove top, in the toaster oven or regular oven, or between damp paper towels for 20 seconds in the microwave.

  • 9. SERVING

    Serve in large bowls with tortillas for scooping and dipping. Garnish generously with cilantro.

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Substitutions

  • PESCATARIAN:
    this is incredible with spiced, grilled (or sautéed) shrimp skewers. Or with a filet of salmon or halibut. Cook the fish separately though, not in the Instant Pot)
  • FRESH TOMATILLOS:
    tomatillos are seasonal to the summer and may not be available everywhere. A Latin market will have them. If you can’t find them, they’re widely available in a can
  • DRIED BEANS:
    if you prefer to use a can of beans, you can add the beans and the liquid (reduce water by half) and cook as listed but they’ll be quite soft. You could also cook it without the beans, then puree the sauce and add the (drained) beans in at the end just to warm through.
  • GARBANZOS:
    I love white beans or pinto beans here as well
  • ADD VEGGIES:
    cauliflower florets, yams, zucchini and fresh roasted corn are nice to stir in and make a more colorful and varied stew
  • ADD CHEESE:
    cubes of queso fresco stirred in at the end is a great touch
  • POBLANO:
    if you can’t find one, it’s ok to use 2 bell peppers
  • CILANTRO:
    green onion or basil
  • OVER RICE:
    serve this over steamed white rice

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • If spice is a concern, omit the jalapeño and you should be ok. Poblanos can sometimes be a tad spicy, so perhaps just use bell peppers. If they like things separate, it’s all in the plating with this dish, remove some beans and serve with the sauce on the side for tasting. I’d definitely add a little pile of cheese and serve with white rice!

Prep Ahead & Use It Up

  1. Make entirely – it reheats perfectly
  2. You can cook the mushrooms ahead (don’t add cheese yet) and cool. Reheat and melt cheese to serve
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