Name: Chicken Chile Verde Pressure Cooker Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 pounds bone-in, skin-on chicken thighs and drumsticks; 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers); 12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos); 10 ounces white onion, roughly chopped (about 1 medium); 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers); 2 Serrano or jalapeño peppers, roughly chopped, stems discarded; 6 medium cloves garlic, peeled; 1 tablespoon whole cumin seeds, toasted and ground; Kosher salt; 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish; 1 tablespoon Asian fish sauce, such as Red Boat; Fresh corn tortillas and lime wedges, for serving

Chicken Chile Verde Pressure Cooker Recipe

This pressure cooker green chili chicken (chile verde) recipe is a fast, easy weeknight meal, loaded with peppers, onions, and tender chicken.

40 min total 15 min prep 25 min cook 6 345 cal

Instructions

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1 Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
2 Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired.
3 Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.