Instant Pot Chicken Chile Verde
Quick and easy Instant Pot Chicken Chile Verde that has tons of flavor - perfect for rice, in tacos, burritos and much more!
Servings 6 people
Calories 254kcal
Equipment
- Instant Pot
Ingredients
- 1 Tbsp olive oil
- 2 lbs boneless skinless chicken breasts or 3 lbs bone-in chicken
- 3 poblano peppers roughly chopped, seeds tossed
- 2 Anaheim peppers roughly chopped, seeds & stems discarded
- 2 jalapeno peppers roughly chopped, seeds and stems discarded
- 1 onion quartered
- 6 cloves garlic peeled
- 1 Tbsp cumin seed toasted & ground
- 1 lb tomatillos husks removed, rinsed and halved
- 1/2 C chicken broth
- 1 tsp salt
- 1/2 tsp ground pepper
Optional
- 1/2 C cilantro chopped
- 1 Tbsp fish sauce
Instructions
- In the Instant Pot, add the Coconut Oil & turn push Saute.
- Add the chicken (bone-in has much more flavor than boneless)
- Top the chicken with the poblano peppers, anaheim peppers, jalapeno, onion, garlic, tomatillos, cumin, and salt.
- Add chicken broth.
- Lock the lid on the Instant Pot and set for manual (High) for 15 minutes.
- When the pot beeps (is done), remove chicken and shred - set aside.
- If you are using cilantro & fish sauce, add at this time, then use your immersion blender to blend, then season with salt & pepper.
- Remove the bones from the chicken, and add the shredded chicken to the sauce - mix well.
- Serve with warm tortillas, chopped cilantro, and wedges or lemon or lime.
Notes
Nutrition
Calories: 254kcal | Carbohydrates: 12g | Protein: 34g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 939mg | Potassium: 966mg | Fiber: 4g | Sugar: 6g | Vitamin A: 505IU | Vitamin C: 70mg | Calcium: 38mg | Iron: 2mg