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Instant Pot Chicken Chile Verde
Active: 35 minTotal: 1 hourServes: 4
Easy instant pot recipe with mild green chilies and chicken
Ingredients
- 500 g boneless skinless chicken thighs
- 4 poblano peppers, seeds and stems removed, roughly chopped
- 2 anaheim peppers, seeds and stems removed, roughly chopped
- 12 tomatillos (roughly 600 g), husks removed, halved
- 1 medium onion, roughly chopped
- 6 cloves garlic, peeled
- 1 tbsp ground cumin
- 1 tbsp Better Than Bullion chicken base (optional)
- Salt and pepper
- Fish sauce
- Neutral oil
Steps
- Add peppers, onions, tomatillos, and a drizzle of oil to the Instant Pot. Bring to high heat and sear, stirring 2-3 times, until some spots are browned and water is starting to release.
- Optional: for added smoky flavor, blast the top of the vegetables with a blow torch while searing until lightly charred.
- Add chicken thighs, garlic, cumin, Better Than Bullion, and a large pinch of salt. Stir, seal, and pressure cook on high for 15 minutes then quick release pressure.
- Remove chicken thighs to a bowl and shred with forks.
- Using an immersion blender, blend the vegetables and released cooking liquid until smooth.
- Add back the chicken, and season with fish sauce (a few dashes), salt, and pepper to taste.
- Serve over rice or in tortillas.
- Note: this is very saucy - if using tortillas, keep the chicken separate and spoon sauce over as desired.