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Instant Pot Chicken Chile Verde

| Updated Sep 7, 2018

No need to heat up your kitchen or RV with this quick, easy Instant Pot recipe… and this is so good. Serve the chile verde over rice or on its own with some baked zucchini chips.  If you have extra sauce, grab a small bag of baked tortilla chips or some raw vegetables and enjoy!

This recipe happens to be an exception to the IP 1 cup minimum liquid guideline as the tomatillos provide some of the liquid.

Instant Pot 6 quart  Can be prepared in 3 quart or 8 quart IP also, just scale the recipe to stay below the maximum fill line.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:

Serves: 6

Package leftover portions in freezer zip top bags.  Refrigerate up to 3 days or freeze up to 3 months


4- 6                  boneless skinless chicken thighs

2 tbsp.             cooking oil

1/2 tsp             garlic powder

1  tsp                 cumin

1                        onion, peeled and cut in quarters

1                        jalapeno pepper

2                        Anaheim pepper or mild Hatch chile

2                        poblano pepper

8                        medium tomatillos, cut in half

1/2 bunch        fresh cilantro leaves

salt and pepper to taste


1/2 cup         baked tortilla chips or homemade baked zucchini chips

1 cup             sour cream

1 cup             grated cheese

1/2                 bunch cilantro

2 limes          cut in wedges


  1. Insert the stainless steel IP insert into the Instant Pot.
  2. Rinse and dry chicken, peppers and onion, set aside.
  3. Cut the onion and peppers into quarters, set aside.
  4. Peel the wrappers off the tomatillos.  Wash the tomatillos well under running water.
  5. Cut the tomatillos in half, set aside.
  6. Season chicken with spices, salt and pepper.
  7. Place stainless steel liner in the IP.  Turn IP to SAUTE.
  8. Add chicken to the Instant Pot, top with tomatillos, onions and peppers.
  9. Saute' and stir ingredients for 5 minutes.
  10. Close IP and the steam vent.
  11. Select the MANUAL mode, high pressure for 25 minutes.
  12. When pressure cooker time is complete, release steam with the quick release method.
  13. Remove chicken from the IP and set aside on a plate.
  14. Using an immersion blender, puree the vegetables and natural juices in the IP, then return the chicken to the pot.
  15. Turn off heat.  Serve chile verde in soup bowls.  Top with sour cream, grated cheese and chopped cilantro.


My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/

Mike Wendland

Published on 2018-09-07

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

3 Responses to “Instant Pot Chicken Chile Verde”

September 24, 2018at2:26 pm, Laurel said:

When do you add the tomatillos?

September 25, 2018at6:53 am, Mary Jane Curry said:

Hi Laurel – Put the tomatillos in the pot with the peppers and onions and chicken. The order of placing the ingredients into the IP doe not matter at all for this recipe. Thanks for checking! Mary Jane

September 10, 2018at10:29 pm, Suzanne Steffy said:

Hatch chilies are similar to Anaheim. They are grown in Hatch, New Mexico. Your recipe states they are more mild than the Anaheim. I believe the oppisite. The Hatch are the most picante and the Anaheim are much more mild than the Hatch.

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