Chicken Chile Verde Pressure Cooker Recipe

Name: Chicken Chile Verde Pressure Cooker Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 3 pounds bone-in, skin-on chicken thighs and drumsticks; 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers); 12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos); 10 ounces white onion, roughly chopped (about 1 medium); 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers); 2 Serrano or jalapeño peppers, roughly chopped, stems discarded; 6 medium cloves garlic, peeled; 1 tablespoon whole cumin seeds, toasted and ground; Kosher salt; 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish; 1 tablespoon Asian fish sauce, such as Red Boat; Fresh corn tortillas and lime wedges, for serving

Prep 15m

Cook 25m

Total 40m

This Chicken Chile Verde Pressure Cooker Recipe features tender bone-in, skin-on chicken thighs and drumsticks cooked with a blend of poblano peppers, tomatillos, onions, and garlic. Seasoned with cumin, cilantro, and fish sauce, this dish is perfect for serving with warm corn tortillas and a squeeze of fresh lime.