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Pressure Cooker Chicken Chile Verde

Pressure Cooker Chicken Chile Verde
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A quick and flavorful Pressure Cooker Chicken Chile Verde recipe featuring tender chicken thighs simmered in a tangy green chile sauce made from fresh tomatillos, green chilies, and aromatic spices. Perfect for a healthy, comforting weeknight meal with bold southwestern flavors and versatile serving options.

Ingredients

Scale

Main Ingredients

  • 6 boneless, skinless chicken thighs
  • 10 tomatillos, husked and rinsed
  • 2 green chile peppers (poblano and jalapeño recommended), diced
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 cups chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Prepare the fresh ingredients: Husk and rinse the tomatillos thoroughly to remove their sticky coating. Roughly chop the tomatillos, green chiles, onion, and garlic to have everything ready for blending and sautéing.
  2. Sauté aromatics: Turn on your pressure cooker’s sauté function and heat olive oil. Cook the onions, garlic, and diced green chiles until softened and fragrant, about 3–4 minutes. This builds a flavorful base.
  3. Blend the chile verde sauce: In a blender, combine chopped tomatillos, sautéed onion mixture, cumin, oregano, and a splash of chicken broth. Blend until smooth but still slightly textured for the perfect sauce consistency.
  4. Brown the chicken: Remove the sautéed veggies from the cooker and set aside. Add a little more olive oil and brown the chicken thighs on both sides until golden, sealing in juices and adding flavor.
  5. Pressure cook: Return the onions and sauce to the cooker with the browned chicken. Pour in the remaining chicken broth, seasoning with salt and pepper. Seal the lid and cook on high pressure for 15 minutes.
  6. Release and finish: Allow the pressure to release naturally for 10 minutes then quick-release any remaining steam. Stir in fresh lime juice and chopped cilantro for a bright finish.
  7. Serve and enjoy: Serve your Pressure Cooker Chicken Chile Verde hot over rice, with tortillas, or as a filling for tacos or burritos. Garnish with fresh cilantro leaves, diced onion, lime, or your favorite toppings.

Notes

  • Fresh is best: Use fresh tomatillos and chiles for vibrant flavor—frozen won’t deliver the same zing.
  • Don’t skip browning: Searing the chicken adds layers of richness that deepen the final dish’s taste.
  • Pressure time matters: Stick to recommended cooking times; overcooking chicken can dry it out even under pressure.
  • Adjust heat thoughtfully: Add chiles gradually to match your spice tolerance without overwhelming the flavors.
  • Rest before serving: Letting the dish sit for a few minutes after cooking allows flavors to meld beautifully.

Nutrition

Keywords: pressure cooker chicken chile verde, green chile chicken, tomatillo chicken, quick chicken recipe, southwestern chicken, easy weeknight dinner

Find it online: https://eazyummy.com/pressure-cooker-chicken-chile-verde/