Name: Chili Verde in the Pressure Cooker
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs bone-in chicken thighs; 4-5 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

Ingredients

Scale

3 lbs bone-in chicken thighs
4-5 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

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Instructions

Turn the Saute function on and saute all ingredients for about 3 minutes or until chicken is slightly seared.
Turn on high pressure for 15 minutes.
Quick release pressure and remove just the chicken.
Use a hand blender to blend and season with salt.
Add chicken back to pot and shred.
Enjoy with corn tortillas or eat as is.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Chicken, One Pot Meals
Method: Pressure Cooker
Cuisine: American