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Pressure Cooker Chicken Chile Verde

Pressure Cooker Chicken Chile Verde
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A vibrant and tangy Pressure Cooker Chicken Chile Verde recipe that combines tender chicken thighs with fresh tomatillos, green chilies, and aromatic spices. Ready in under 30 minutes, this dish offers a deliciously bold flavor profile and a healthy comfort food option for quick weeknight dinners.

Ingredients

Scale

Chicken

  • 1.5 to 2 pounds chicken thighs, skinless and boneless
  • Salt and pepper, to taste
  • 1 tablespoon oil (for sautéing)

Sauce

  • 8–10 tomatillos, husked and rinsed
  • 2–3 green chilies (fresh or canned)
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1 cup fresh cilantro leaves
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh lime juice

Instructions

  1. Prepare Your Ingredients: Peel and rinse the tomatillos to remove their sticky husks. Roughly chop the tomatillos, green chilies, onion, and garlic. Pat the chicken thighs dry with paper towels for better browning.
  2. Sauté Aromatics: Using the sauté setting on your pressure cooker, heat oil and brown the chicken thighs briefly on both sides to develop flavor, then remove and set aside. Next, sauté the onions and garlic in the same pot until fragrant and softened.
  3. Blend the Sauce: In a blender, combine the chopped tomatillos, green chilies, fresh cilantro, chicken broth, cumin, and oregano. Blend until smooth to create the vibrant chile verde sauce.
  4. Pressure Cook: Return the browned chicken thighs to the pressure cooker pot. Pour the blended chile verde sauce over the chicken. Seal the lid and pressure cook on high for 10-12 minutes, allowing the flavors to meld and the chicken to become tender.
  5. Finish and Serve: Once cooking is complete, perform a quick release of the pressure. Stir in fresh lime juice to brighten the flavors. Adjust salt and pepper to taste before serving.

Notes

  • Pat chicken dry before browning to achieve better sear and flavor.
  • Do not skip sautéing onions and garlic to build a deeper, richer sauce.
  • Use fresh tomatillos for best tartness and color.
  • Adjust pressure cooking time if using chicken breasts to avoid drying out (reduce by about 2-3 minutes).
  • For more tender chicken, allow a natural pressure release for 5 minutes before performing a quick release.

Nutrition

Keywords: chicken chile verde, pressure cooker chicken, mexican chicken recipe, quick chicken dinner, tomatillo chicken, healthy chicken recipe

Find it online: https://mydishez.com/pressure-cooker-chicken-chile-verde/