This Chicken Chile Verde Pressure Cooker Recipe is my go-to when I want something bold, zesty, and comforting—all with minimal fuss. You’ll fall in love with how juicy chicken swims in a vibrant green sauce, loaded with peppers, tomatillos, and a punchy hit of cilantro. The best part? The pressure cooker works its magic in under an hour!
Why You’ll Love This Recipe
- Authentic Flavor: Roasted poblanos, tomatillos, and fresh cilantro create the real-deal chile verde taste without hours of simmering.
- Minimal Prep, Major Payoff: No need to brown or fuss—just chop, pile everything in, and let the pressure cooker do the work.
- Super Tender Chicken: The pressure cooker ensures every bite of chicken is juicy, shreddable, and infused with green chile goodness.
- Perfect for a Crowd: This big-batch Chicken Chile Verde Pressure Cooker Recipe easily feeds a hungry family (and makes delicious leftovers, too!)
Ingredients You’ll Need
You won’t believe how just a handful of fresh, pantry-friendly ingredients come together to create the magic in this Chicken Chile Verde Pressure Cooker Recipe. Each is essential—the variety of peppers adds complex heat, the tomatillos bring tang, the chicken provides richness, and a bit of fish sauce and cumin make everything pop.
- Bone-in, skin-on chicken thighs and drumsticks: This combo delivers juicy meat and deep flavor; removing the skin after cooking keeps things luscious, not greasy.
- Poblano peppers: Mildly spicy and smoky, these peppers are the backbone of the green sauce.
- Tomatillos: Their bright tang balances the richness of the chicken and melds beautifully with the peppers.
- White onion: Adds natural sweetness and body to the sauce—don’t skip it!
- Anaheim or Cubanelle peppers: These peppers add gentle heat and color for a balanced verde flavor.
- Serrano or jalapeño peppers: Go with serrano for a fiery kick or jalapeño for milder, familiar heat.
- Garlic: Classic aromatic goodness, the foundation of virtually every great stew.
- Whole cumin seeds, toasted and ground: Freshly toasted cumin adds warm, earthy depth you’ll notice instantly.
- Kosher salt: For seasoning at every layer—taste as you go!
- Fresh cilantro (leaves and fine stems): Tossed in at the end for bold, herby brightness that says “verde.”
- Asian fish sauce: Just a splash enhances the savory umami, but doesn’t overwhelm—trust me, it’s a game changer.
- Fresh corn tortillas and lime wedges: For scooping and serving, because chile verde begs to be eaten with your hands.
Variations
What’s so fantastic about the Chicken Chile Verde Pressure Cooker Recipe is how easily you can play with it! Whether you’re working around preferences, dietary needs, or just want to riff with what you have, let your kitchen instincts lead the way.
- Boneless Chicken Swap: Feel free to use boneless, skinless chicken thighs for less fuss—reduce cook time by a few minutes, and you’ll still get juicy results.
- Make It Vegetarian: Omit the chicken and double the peppers; toss in white beans or jackfruit for a delicious meatless chile verde.
- No Fish Sauce: Sub in soy sauce or a splash of chicken stock if you can’t do fish or want a different umami pop.
- Salsa Shortcut: If you’re in a real hurry, replace the fresh tomatillos and peppers with your favorite jarred salsa verde—dinner will still wow.
How to Make Chicken Chile Verde Pressure Cooker Recipe
Step 1: Layer and Sauté the Flavor Base
Start by combining your chicken, poblano peppers, tomatillos, onion, Anaheim peppers, serrano or jalapeño, garlic, ground cumin, and a liberal pinch of kosher salt directly in the pressure cooker insert. Turn the heat to high and let things sizzle for just a couple of minutes—the goal is to wake up the aromatics, not brown the chicken. The scent at this stage is pure anticipation!
Step 2: Pressure Cook to Perfection
Seal the pressure cooker, bring it to high pressure, and let it work for 15 minutes. This is where the Chicken Chile Verde Pressure Cooker Recipe really shines—the chicken becomes impossibly tender and soaks up every ounce of flavor from the veggies and spices.
Step 3: Blend and Brighten the Sauce
After releasing pressure, use tongs to remove the chicken pieces to a bowl. Now add cilantro and the all-important fish sauce to the veggies left in the pot. Blend everything—either with an immersion blender or carefully in batches in a countertop blender—until silky smooth. Taste and adjust salt to your liking.
Step 4: Return Chicken and Serve
Peel off and discard the chicken skin and bones, then either shred or leave pieces chunky according to your style. Return the chicken to the velvety green sauce and stir to coat. Pile high on a platter, garnish with extra cilantro, and serve with warm corn tortillas and fresh lime wedges. You’ll want to dig in right away!
Pro Tips for Making Chicken Chile Verde Pressure Cooker Recipe
- Choose the Right Peppers: If you love extra heat, lean into serrano peppers; mild-seekers will find jalapeños much friendlier while still adding flavor.
- Don’t Skip Toasting Cumin: Toasting and freshly grinding cumin gives a nutty, warm depth—so much better than pre-ground!
- Finishing with Fish Sauce: That splash of fish sauce after cooking won’t taste “fishy”—it just magnifies savory flavor, so don’t be shy.
- Use the Broil Option for Roasty Notes: For deeper flavor, broil the tomatillos and poblanos until blistered before adding to the pot—it’s an extra step for extra wow.
How to Serve Chicken Chile Verde Pressure Cooker Recipe
Garnishes
A generous shower of fresh cilantro is classic, but I also love to add sliced radishes and extra lime wedges for brightness. Diced raw onion or a dollop of crema lends that little something special right before the first bite.
Side Dishes
Warm corn tortillas are a must, but don’t stop there—try fluffy Mexican rice, refried beans, or a simple avocado salad alongside. Each bitesized scoop of this Chicken Chile Verde Pressure Cooker Recipe is a party with all your favorite sides.
Creative Ways to Present
Stuff the garlicky chicken and verde sauce into crispy tostada shells, roll into burritos, or spoon over steaming white rice for a weeknight-friendly “bowl.” It’s even delicious as a topping for nachos or tucked into breakfast tacos—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Chicken Chile Verde Pressure Cooker Recipe keeps beautifully in the fridge, sealed in an airtight container for up to 4 days. The flavors deepen as it sits, making leftovers even more irresistible the next day.
Freezing
This dish is a freezer dream! Cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months—just thaw overnight in the fridge (or gently in the microwave) before reheating.
Reheating
Reheat gently in a saucepan over medium-low, adding a splash of water if the sauce has thickened. Microwave works too—cover lightly so nothing splatters. Finish with fresh cilantro and a squeeze of lime to brighten up the flavors again.
FAQs
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Can I make this Chicken Chile Verde Pressure Cooker Recipe with chicken breasts?
Absolutely! For juicier results, use bone-in breasts if possible. Reduce the cook time to 10 minutes at high pressure, and be sure not to overcook so the chicken stays tender, not dry.
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What can I substitute for tomatillos?
If you can’t find tomatillos, try using a store-bought salsa verde or substituting with a mix of green tomatoes and a splash of lime juice for tang.
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Is the dish very spicy?
The heat level is super flexible! Use fewer serrano or jalapeño peppers for a mild stew, or leave in some seeds if you love a bold kick. Tasting as you go is the best way to get it just right for your palate.
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Do I really need fish sauce?
Fish sauce adds wonderful depth but isn’t strictly necessary. You can substitute with soy sauce, a dash of Worcestershire, or just skip it—the Chicken Chile Verde Pressure Cooker Recipe will still be packed with flavor!
Final Thoughts
If you’re ready for a dish that brings big flavor, serious comfort, and a whole lot of fun to your table, you have to give this Chicken Chile Verde Pressure Cooker Recipe a try. I know it’ll become a regular request in your house—just like it is in mine. Enjoy every zesty spoonful!
Print
Chicken Chile Verde Pressure Cooker Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chicken Chile Verde recipe is a delicious and flavorful dish made with tender chicken and a vibrant green chili sauce. Perfect for a comforting meal any day of the week!
Ingredients
Chicken Chile Verde:
- 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
Instructions
- Combine Ingredients: Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and salt in a pressure cooker.
- Cook: Heat over high heat until sizzling, then pressure cook for 15 minutes. Release pressure.
- Blend Sauce: Transfer chicken, add cilantro and fish sauce to the cooker. Blend the mixture until smooth.
- Finish: Return chicken to the sauce, shred if desired. Garnish with cilantro and serve with tortillas and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 7g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 163mg
