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Chili Verde in the Pressure Cooker

  • Author: Pressure Cooker
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 1x


  • 3 lbs bone-in chicken thighs
  • 45 tomatillos, quartered, husks discarded
  • 3 poblano peppers, roughly chopped, seeds and stems discarded
  • 2 Anaheim Peppers roughly chopped, seeds and stems discarded
  • 2 Serrano or jalapeño chilies roughly chopped, seeds and stems discarded (optional)
  • 1 medium onion
  • 6 garlic cloves, peeled
  • 1 tablespoon cumin
  • 1 bunch cilantro
  • 1 tablespoon fish sauce


  1. Turn the Saute function on and saute all ingredients for about 3 minutes or until chicken is slightly seared.
  2. Turn on high pressure for 15 minutes.
  3. Quick release pressure and remove just the chicken.
  4. Use a hand blender to blend and season with salt.
  5. Add chicken back to pot and shred.
  6. Enjoy with corn tortillas or eat as is.
  • Category: Chicken, One Pot Meals
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Chili Verde, pressure cooker, instant pot, chicken, one pot meal, meal