"Little effort, big flavor. Made in the instapot, and finished with an immersion blender - honestly I feel like I didn’t do any work"
Chicken Chili Verde in the Insta Pot!
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Prep time 15mins
Cook time 30mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 8 each quartered tomatillos
- 1 large poblano pepper
- 1 seeded and chopped jalapeno
- 1 small yellow onion, quartered
- 1/4 cups chicken stock
- 6 peeled garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1/2 bunch chopped cilantro
- 2 tablespoons fresh lime juice
- sour cream
- red onion
- jalapeno
- tortilla strips or chips
Method
Step 1
Mostly everyone in the instapot: tomatillos, poblano, jalapeno, onion, stock, garlic, cumin, salt, and chicken. Pressure cook for 15 minutes and let naturally release for about 10 minutes - then release.
Step 2
Remove chicken, shred and set aside for a moment while you blend the goodies in the instapot. Don’t have an immersion blender? Using a regular blender is totally fine!
Step 3
Once you’ve achieved the texture you’re after, return the chicken to the pot and add cilantro and lime juice.
Step 4
Turn on saute function of instapot and let simmer for about 5 minutes.
Step 5
Serve while hot, add toppings, devour!