If your weeknights crave bold flavor, soul-warming comfort, and minimal fuss, this Chicken Chile Verde Pressure Cooker Recipe absolutely delivers! Tender chicken swimming in a tangy, vibrant green chile sauce comes together in just one pot and under an hour—no roasting, no endless chopping, just pure zesty goodness with every bite.
Why You’ll Love This Recipe
- Big, Layered Flavor Fast: The pressure cooker coaxes out every smoky, tangy, and fresh note in a fraction of the usual simmering time.
- Meal-Prep Friendly: This dish is just as irresistible after a few days in the fridge, making it perfect for leftovers or make-ahead dinners.
- Naturally Gluten & Dairy Free: The Chicken Chile Verde Pressure Cooker Recipe checks all the boxes for crowd-pleasing dietary flexibility—no swaps needed.
- Customize Every Bowl: Shred it, serve it whole, fill tacos or bowls—the possibilities for serving and topping are virtually endless and always delicious!
Ingredients You’ll Need
Every ingredient in this Chicken Chile Verde Pressure Cooker Recipe plays a role—either building backbone, fragrance, gentle heat, or a spark of bright color. Best of all, the lineup is truly straightforward, yet creates such immense depth you’ll think you toiled for hours.
- 3 pounds bone-in, skin-on chicken thighs and drumsticks: Using bone-in, skin-on pieces adds unbeatable richness and keeps the meat wonderfully juicy under pressure.
- 1 pound poblano peppers: They bring a deep green, earthy flavor and a touch of mild heat that forms the soul of this chile verde.
- 12 ounces tomatillos: Tomatillos lend the sauce its signature tang and vivid green hue—don’t skip them!
- 10 ounces white onion: Onion caramelizes ever so slightly under pressure, creating sweetness and body in the sauce.
- 6 ounces Anaheim or Cubanelle peppers: These sweet, tender chiles add volume and a nuanced pepper flavor without overpowering heat.
- 2 Serrano or jalapeño peppers: For that irresistible zippy bite; you can dial the heat up or down by varying the type or amount.
- 6 medium cloves garlic: A true savory backbone—garlic mellows and weaves into every spoonful.
- 1 tablespoon whole cumin seeds, toasted and ground: Freshly toasted cumin is deeper and more aromatic than pre-ground; don’t skip this step if you can help it.
- Kosher salt: Essential for balancing flavors—taste as you go!
- 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish: Cilantro introduces grassy brightness and a burst of color right at the finish.
- 1 tablespoon Asian fish sauce, such as Red Boat: Just a dash brings umami and complexity, making the flavors truly sing (don’t worry, it won’t taste fishy!).
- Fresh corn tortillas and lime wedges, for serving: Warm, pillowy tortillas and a squeeze of lime transform every bite into a handheld fiesta.
Variations
Once you fall in love with this Chicken Chile Verde Pressure Cooker Recipe (and trust me, you will!), you’ll want to riff on it all year long. Swapping chiles, changing up the meat, or adding pantry staples, it’s a breeze to adapt for your cravings or dietary needs.
- Make it Vegetarian: Substitute the chicken for jackfruit, hearty mushrooms, or extra beans—just adjust the pressure time to suit your alternative.
- Pork Chile Verde: Use pork shoulder cubes in place of chicken for a richer, classic twist—just increase the cook time to 35 minutes under pressure.
- Extra Creamy: Stir in a swirl of sour cream or Greek yogurt after cooking for a mellow, luscious finish.
- Roasted Pepper Boost: Char the peppers and tomatillos under a broiler before adding to the pot to build even more smoky depth.
How to Make Chicken Chile Verde Pressure Cooker Recipe
Step 1: Build the Flavor Base
Add the chicken, poblano peppers, tomatillos, onion, Anaheim or Cubanelle peppers, Serrano or jalapeños, garlic, toasted ground cumin, and a generous pinch of salt right into your pressure cooker. This all-in-one layering not only saves on dishes, but allows all the flavors to gently meld before sealing. Start heating over high heat and let everything get just a touch sizzly—the aroma is your sign you’re on the right path!
Step 2: Pressure Cook to Tender Perfection
Seal the lid securely, set your pressure cooker to high, and let everything cook for 15 minutes (no fussing needed). When time is up, carefully release the pressure. The chicken will be falling-off-the-bone tender, loaded with flavor, and surrounded by a sea of vibrant, peppery goodness.
Step 3: Add Freshness and Blend
Gently remove the chicken to a plate with tongs (it’ll want to fall apart!). To the pot, toss in cilantro and that splash of fish sauce. Blend everything right in the pot using an immersion blender, or carefully transfer the sauce to a countertop blender (in batches if necessary). Blend until your sauce is silky and vibrantly green. Season to taste—more salt or an extra squirt of lime do wonders here.
Step 4: Finish and Serve
Remove and discard the chicken skin and bones (unless you prefer to serve whole). Shred chicken with forks or leave in large chunks, then nestle back in the zesty sauce. Serve immediately, topped with extra cilantro and plenty of warm tortillas and lime wedges. Prepare for your kitchen to be very, very popular!
Pro Tips for Making Chicken Chile Verde Pressure Cooker Recipe
- Perfect Pepper Roast: For extra smokiness, broil your peppers and tomatillos for a few minutes before adding to the pot—it adds a beautiful depth to your verde!
- Fresh Toasted Cumin: Toast whole cumin seeds until just fragrant, then grind for the richest, most aromatic boost—so much better than jarred!
- Blending Safety: If using a countertop blender, allow the sauce to cool slightly and blend in batches to avoid hot splatters.
- Don’t Skimp on the Salt: Salt brings out all the nuanced flavors—taste your green sauce after blending and adjust until it practically sings.
How to Serve Chicken Chile Verde Pressure Cooker Recipe
Garnishes
Finish each bowl with a scatter of chopped cilantro, a squeeze of fresh lime, maybe a few thinly sliced radishes or diced avocado if you fancy. A drizzle of crema adds a cool touch, and crumbled queso fresco brings a subtle, salty creaminess—the more color, the better!
Side Dishes
This Chicken Chile Verde Pressure Cooker Recipe absolutely loves the company of steamy white or Spanish rice, pinto or black beans, and heaps of warm homemade corn tortillas. A fresh cabbage slaw, pickled onions, or even crispy tortilla chips give every plate extra crunch and texture.
Creative Ways to Present
Shred the chicken and fold it into tacos, pile it atop rice for a bright burrito bowl, or spoon it over cheesy nachos for a game-day crowd pleaser. For cozy winter nights, ladle the chile verde over baked potatoes or use it to fill enchiladas before baking—truly, let your appetite guide you!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Chile Verde Pressure Cooker Recipe keeps beautifully. Just let it cool, then store in an airtight container in the fridge for up to four days. The flavors deepen and meld—sometimes, it’s even more irresistible on day two!
Freezing
This recipe is a freezer dream. Portion cooled chile verde into freezer-safe bags or containers, squeezing out as much air as possible. It will keep its flavor and color for up to three months. Thaw overnight in the fridge or gently reheat from frozen for near-instant comfort food.
Reheating
Warm leftover chile verde gently on the stovetop or in the microwave, adding a splash of chicken broth or water if the sauce’s thickened. Stir well to recombine, and top with a fresh hit of cilantro and lime juice to awaken the flavors before serving.
FAQs
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Can I make Chicken Chile Verde Pressure Cooker Recipe with boneless, skinless chicken?
Absolutely! Boneless, skinless thighs will work well and reduce shredding time, though you’ll lose a little of the richness and body that skin-on adds. Reduce pressure cook time by 2–3 minutes to prevent overcooking.
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How spicy is this dish, and how can I adjust the heat?
The recipe is medium in heat, thanks to the Serrano or jalapeño peppers. For a milder version, use less of these or swap for milder chiles. Want it hotter? Leave in the seeds and ribs or add extra peppers to taste!
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Is there a substitute for the fish sauce?
If you don’t have fish sauce, try a splash of soy sauce, extra salt, or even a squeeze of anchovy paste for similar savory depth. While not traditional, it’s the little splash of umami that makes the recipe sing!
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Can I double Chicken Chile Verde Pressure Cooker Recipe for a crowd?
You sure can! Just don’t fill your pressure cooker past its max fill line. The cook time stays the same—pressure cookers work wonders with bigger batches, making this a terrific dish for gatherings and meal prep.
Final Thoughts
I hope you feel inspired to bring the bright, soulful flavors of this Chicken Chile Verde Pressure Cooker Recipe to your own table soon. With its vivid green sauce, juicy chicken, and make-ahead ease, it’s one of those recipes you’ll return to again and again—especially once you see the smiles it brings! Happy cooking, friends.
Print
Chicken Chile Verde Pressure Cooker Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Chicken Chile Verde Pressure Cooker recipe is a quick and flavorful dish that combines tender chicken with a vibrant green chili sauce. Perfect for a weeknight dinner or entertaining guests, this dish is sure to impress.
Ingredients
For the 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
- Pressure Cook the Ingredients: Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and salt in a pressure cooker. Cook under high pressure for 15 minutes.
- Blend the Sauce: Remove chicken, blend remaining contents with cilantro and fish sauce until smooth.
- Finish and Serve: Return chicken to the sauce, shred if desired, and garnish with cilantro. 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
