Instant Pot Chili Verde
A flavorful and hearty Mexican-inspired chili verde made easily in the Instant Pot, featuring tender chicken and roasted green chilies in a vibrant green sauce.
Ingredients
Protein
- 2.5 - 3.5 pounds bone-in chicken thighs
- 1 tablespoon olive oil
Vegetables & Peppers
- ~10 halves tomatillos (halved)
- 2 114g Jalapeño (chopped)
- 2 280g Poblano peppers
- 1 6.5g Serrano pepper (optional, chopped)
- 2 121g Anaheim peppers or green bell pepper (optional)
Aromatics & Seasonings
- 6 26g garlic cloves (minced)
- 1 288g onion (sliced)
- 2 1.2g dried oregano
- 2 6g cumin seeds (ground)
- 2 cloves cloves
- 1 15ml fish sauce
- 1 15ml regular soy sauce
- 0.5 125ml unsalted chicken stock
- 28 grams cilantro leaves (roughly chopped)
Instructions
- Roast tomatillos & peppers under broil, then peel, seed, and chop as desired.
- Set Instant Pot to sauté mode, heat for 8 minutes, then add olive oil and brown chicken thighs for about 3.5 minutes per side. Remove and set aside.
- Add sliced onion to Instant Pot, sauté 3 minutes, then add garlic, oregano, cumin, and cloves; cook 30 seconds. Deglaze with chicken stock.
- Add chopped peppers, tomatillos, soy sauce, fish sauce, and chicken. Close lid, pressure cook at high for 7 minutes, then natural release for 10 minutes.
- Shred chicken, discard bones and skins, then blend in cilantro to make green sauce. Mix shredded chicken into sauce, taste, and adjust salt. Garnish with cilantro and serve.
Notes
For a spicier chili verde, keep the seeds in the peppers; for milder, remove them.