Instant Pot Chili Verde
Ingredients
For finishing:
Instructions
- 5 cloves garlic
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 2 pounds boneless skinless chicken thighs (about 8)
- 12 ounces tomatillos (about 7) husked and quartered
- 8 ounces poblano peppers (about 3) stemmed, seeded, and chopped
- 4 ounces jalapeño peppers (about 2) stemmed, seeded, and chopped
- 4 ounces onions (about 1/2) chopped
- 1/4 cup water
For finishing:
- 1/4 ounce chopped cilantro leaves (about 1/3 cup packed), plus more for garnish
- 1 tablespoon fresh lime juice (about 1 lime)
Instructions
- Add tomatillos, poblanos, jalapeños, onions, and water to the pressure cooker. Distribute garlic, cumin, and salt on top. Lastly, add chicken thighs. Secure and seal the lid. Cook at high pressure for 15 minutes, followed by a manual pressure release.
- Uncover and transfer only the chicken to a cutting board. Cut into bite-sized pieces. Set aside.
- Add cilantro and lime juice to the pressure cooker. Use an immersion blender or countertop blender to puree the mixture.
- Source Blog>>https://www.savorytooth.com/instant-pot-chili-verde/