Instant Pot Chicken Chile Verde Recipe

2020-09-16
  • Yield: 6
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

Blogger and food creator. My dream..

More From This Chef ยป
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Air fryer chicken taquitos recipe. Yummy Mexican taquitos cooked in an air fryer. #airfryer #taquitos #dinner #mexican #chicken

    Air Fryer Chicken Taquitos Recipe

  • Air fryer golden chicken strips recipe. Cook crispy and yummy chicken strips in an air fryer. #airfryer #dinner #chicken #appetizers #party #easy #crispy

    Air Fryer Golden Chicken Strips Recipe

  • Instant pot Cuban mojo pork recipe. Learn how to cook delicious and juicy pork in an instant pot. #pressurecooker #instantpot #pot #pork #dinner

    Instant Pot Cuban Mojo Pork Recipe

  • Air fryer Japanese chicken skewers recipe. Learn how to cook yummy Asian chicken in an air fryer. #airfryer #chicken #skewers #japnese #dinner #easy

    Air Fryer Japanese Chicken Skewers Recipe

  • Air fryer orange chicken recipe. Chicken breasts fried in an air fryer and served with homemade orange sauce. Yummy! #airfryer #chicken #dinner #yummy #delicious #lunch #chinese

    Air Fryer Orange Chicken Recipe

Nutritional Info

This information is per serving.

  • Calories

    242.2
  • Carbohydrates

    18.2 g
  • Cholesterol

    56.0 mg
  • Fat

    8.4 g
  • Fiber

    5.3 g
  • Protein

    23.8 g
  • Saturated Fat

    4.9 g
  • Serving Size

    1
  • Sodium

    894.4 mg
  • Sugar

    0.0 g
  • Trans Fat

    0.5 g
  • Unsaturated Fat

    0.5 g
  • Potassium

    469.3 mg

Instant pot chicken chile Verde recipe. Bone-n thighs with vegetables and spices cooked in an electric pressure cooker. Ready in 15 minutes! Serve this yummy meal with some warm corn tortillas, limes, and whole cilantro sprigs.


This easy and super delicious recipe edited and adapted from https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html

You can prepare chicken chile Verde in a slow cooker.

How to Prepare Chicken Chile Verde in Slow Cooker

Use boneless chicken thighs for this recipe. Serve it over Cauliflower Rice.

Makes 6-8 servings

Ingredients: 1 pound (480 g) boneless and skinless chicken thighs, 1 pound (480 g) boneless and skinless chicken breasts, 12 oz (360 ml) jar Salsa Verde, 14 oz (420 ml) can roasted green chiles, 1/2 teaspoon (3 ml) ground cumin, 1/2 teaspoon (3 ml) dried oregano leaves, salt and freshly ground black pepper, to taste, fresh cilantro, lime wedges, and sliced fresh avocado, for serving

Instructions: Lightly grease 6-quart (6L) slow cooker with nonstick cooking spray. Place boneless and skinless chicken thighs and breasts in the greased pot. In a small mixing bowl, combine salsa, green chiles, ground cumin, and oregano. Mix well and pour chile mixture over chicken in the slow cooker.

Cover the cooker and cook on low-heat setting for 4-6 hours, or until chicken is cooked through.

Turn off the slow cooker and open the lid. Allow cooked chicken to cool slightly, then, using two forks, shred the meat. Season to taste with salt and black pepper. Stir well.

Transfer chicken chile Verde to serving plates. Top with chopped fresh cilantro. Serve over Cauliflower rice with lime wedges and sliced avocado.

Instant Pot Chicken Chile Verde Recipe

Ingredients

  • 3 pounds (1.44 kg) bone-in chicken thighs
  • 3/4 pound (360 g) quartered tomatilos, husks discarded
  • 1 pound (480 g) roughly poblano peppers, seeded and stemmed
  • 6 oz (180 g) roughly chopped Cubanelle peppers, seeded and stemmed
  • 2 roughly chopped Serrano chilies, stemmed
  • 1 medium white onion, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 1 tablespoon ground toasted cumin seeds
  • kosher salt to taste
  • 1/2cup fresh cilantro leaves
  • 1 tablespoon fish sauce
  • corn tortillas and lime wedges, for serving

Method

Step 1

In 6-quart (6 l) instant pot turned to the browning mode, combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, and cumin. Season with kosher salt and stir well.

Step 2

Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 3

Turn off the instant pot and open the lid. Using tongs, transfer cooked chicken thighs to a bowl and set aside.

Step 4

Add fresh cilantro and fish sauce to remaining mixture in instant pot. Using a hand blender, blend until smooth, then season to taste with salt.

Step 5

Debone and shred cooked chicken thighs, the return to sauce in the instant pot. Give a final stir and transfer chicken mixture to serving plates.

Step 6

Serve with warm tortillas and lime wedges.

instant pot chicken chile verde recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

46 Shares
332 views
Share via
Copy link
Powered by Social Snap