Instant Pot Chili Verde

Step 1

Pressure Cook: Add tomatillos, poblanos, jalapeños, onions, and water to the pressure cooker. Distribute garlic, cumin, and salt on top. Lastly, add chicken thighs. Secure and seal the lid. Cook at high pressure for 15 minutes, followed by a quick pressure release. (Note 4)

Step 2

Cut Chicken: Uncover. Transfer only chicken to a cutting board, and cut it into bite-sized pieces or shred. Set aside.

Step 3

Thicken Stew: Add cilantro and lime juice to the pressure cooker. Use an immersion blender to puree the mixture in place, or transfer to a countertop blender. With the blended mixture in the pressure cooker, select the saute mode for medium heat. Return chicken to the mixture. Boil until stew is thickened, stirring occasionally, about 10 minutes.

Step 4

Serve: Divide into bowls, and garnish with additional cilantro. Let stand until cool enough to eat, about 10 minutes. Serve hot (Note 5).