Chicken Chili Verde in the Insta Pot!

"Little effort, big flavor. Made in the instapot, and finished with an immersion blender - honestly I feel like I didn’t do any work"
-- @TheExtraApron
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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 8

Recipe Card


  • 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


  • 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!

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