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!
- 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
Heat cast iron skillet over high heat until hot.
Add tomatillos to the skillet and roast until black charred spots appear. Use tongs to turn over.
Lower heat to medium and add peppers, onion and garlic. Roast for about 5 minutes or until charred spots appear.
Add chicken, charred tomatillos, peppers, onion, garlic, cumin and salt to pressure cooker.
Lock pressure cooker lid in place and set steam vent to Sealing.
Select Pressure Cook (Manual) and cook for 12 minutes on High pressure.
Once the cooking cycle has completed allow pressure to release naturally, then set steam vent to Venting to quick-release remaining pressure.
Transfer chicken to a plate, and set aside.
Add cilantro to pressure cooker and using a hand blender, blend everything together in the pressure cooker.
Press Sauté and bring the sauce in the pot to a simmer; cook until thickened, 3 to 5 minutes.
Cut chicken into bite-size pieces and return chicken to the sauce.
Serve chicken over cauliflower rice, rice of your choice or in a tortilla, and top with cilantro, avocado and a lime wedge.
If you prefer, you can skip the roasting step.
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