This simple chile verde chicken calls for very little prep time, and is made with fresh ingredients that give you a vibrant color and a bold flavor, all while made in your pressure cooker!
Are you a pressure cooker fan? If yes, then this recipe is calling your name! If not, then I highly suggest you get yourself a pressure cooker because I promise… it is life changing and this is the perfect recipe to get you hooked!
The sweet folks over at Mealthy contacted me regarding trying their multipot (it is a pressure cooker, slow cooker, steamer, rice cooker, yogurt maker and sauté pan all in one small appliance). Since I love cooking and creating new recipes, I couldn’t pass up the opportunity to try their appliance.
Once I received it, I was a little intimidated and skeptical of everything it says it does, but I gave it a try. You guy! This multipot has been a game-changer for me! I can’t even tell you how fast, yet delicious things turn out in it (not to mention the easy clean up!).
I’ve made quite a few meals in it, but knew I had to share my favorite with you for the first one… so let me introduce you to this flavorful, melts in your mouth chile verde chicken!
Erik and I play a game at dinner… called “weekly, monthly or yearly”…where I ask him “how often could you eat this meal?”, and he responds with either “weekly, monthly, or yearly”. This is how I gauge my meals and Erik is always honest about it. When he tried this chile verde chicken his response was “not weekly…daily!” haha.
I roasted my tomatillos, peppers, onion and garlic until charred in my cast iron skillet. But, if you’re in a rush you can skip this step.
I can’t even begin to explain how quick and simple a pressure cooker is to use… I can’t believe I was intimidated by them all these years!
Just set it to the correct setting and let it do it’s thing! Warning: Your kitchen will smell so incredible while making this! 🙂
Pressure Cooker Chile Verde Chicken
This simple recipe calls for very little prep time, and is made with fresh ingredients that give you a vibrant color and a bold flavor!
Ingredients
- 2-3 pounds boneless skinless chicken thighs, trimmed
- 5 tomatillos, husks removed and cut into quarters
- 2 poblano peppers, remove stem and de-seed
- 3 Anaheim peppers, remove stem and de-seed
- 2 jalapeños, remove stem and de-seed
- 1 medium onion, cut into quarters
- 4 garlic cloves
- 1 Tbsp cumin
- salt, to taste
- ¾ cup fresh cilantro, plus more for garnish
- avocado, for garnish
- limes, for garnish
Instructions
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Heat cast iron skillet over high heat until hot.
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Add tomatillos to the skillet and roast until black charred spots appear. Use tongs to turn over.
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Lower heat to medium and add peppers, onion and garlic. Roast for about 5 minutes or until charred spots appear.
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Add chicken, charred tomatillos, peppers, onion, garlic, cumin and salt to pressure cooker.
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Lock pressure cooker lid in place and set steam vent to Sealing.
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Select Pressure Cook (Manual) and cook for 12 minutes on High pressure.
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Once the cooking cycle has completed allow pressure to release naturally, then set steam vent to Venting to quick-release remaining pressure.
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Transfer chicken to a plate, and set aside.
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Add cilantro to pressure cooker and using a hand blender, blend everything together in the pressure cooker.
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Press Sauté and bring the sauce in the pot to a simmer; cook until thickened, 3 to 5 minutes.
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Cut chicken into bite-size pieces and return chicken to the sauce.
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Serve chicken over cauliflower rice, rice of your choice or in a tortilla, and top with cilantro, avocado and a lime wedge.
Recipe Notes
If you prefer, you can skip the roasting step.
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Enjoy!