Instant Pot Chicken Chile Verde Recipe2022-09-16
- Yield: 6
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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This information is per serving.
Saturated Fat4.9 g
Trans Fat0.5 g
Unsaturated Fat0.5 g
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
- 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
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.
Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Turn off the instant pot and open the lid. Using tongs, transfer cooked chicken thighs to a bowl and set aside.
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.
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.
Serve with warm tortillas and lime wedges.