Instant Pot Chicken Chile Verde

 Instant Pot Chicken Chile Verde

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: https://smallkitchenbigflavors.blog/

Serves: 6

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

Ingredients

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

Garnish

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

Directions

  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:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

3 Comments

  • 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.

  • When do you add the tomatillos?

    • 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

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