Pressure Cooker Chili Verde with Chicken

🥘 Ingredients

• Anaheim or Cubanelle peppers
  6 oz
• Serrano or jalapeño chilies
  2
• chicken thighs and drumsticks
  3 lb
• cilantro
• cilantro leaves and fine stems
  1/2 c
• corn tortillas
• cumin seed
  1 tbsp
• fish sauce
  1 tbsp
• garlic
  6 medium cloves
• lime wedges
• poblano peppers
  1 lb
• salt
  pinch
• tomatillos
  12 oz
• white onion
  10 oz

🍳 Cookware

• pressure cooker
• pressure cooker
• pressure cooker
• hand blender
• standing blender

1. 1

   Combine chicken thighs and drumsticks (bone-in, skin-on), tomatillos (quartered, husks discarded), poblano peppers (roughly chopped, seeds and stems discarded), Anaheim or Cubanelle peppers (roughly chopped, seeds and stems discarded), Serrano or jalapeño chilies (roughly chopped, stems discarded), white onion (roughly chopped), garlic (peeled), cumin seed (toasted and ground), and salt in a pressure cooker .

   chicken thighs and drumsticks: 3 lb, tomatillos: 12 oz, poblano peppers: 1 lb, Anaheim or Cubanelle peppers: 6 oz, Serrano or jalapeño chilies: 2, white onion: 10 oz, garlic: 6 medium cloves, cumin seed: 1 tbsp, salt: pinch
2. 2

   Heat over high heat until gently sizzling.
3. 3

   Then seal pressure cooker and bring to high pressure.
4. 4

   Cook for ⏱️ 15 minutes .
5. 5

   Release pressure.
6. 6

   Using tongs, transfer chicken pieces to a bowl and set aside.
7. 7

   Add cilantro leaves and fine stems (loosely packed) and fish sauce to remaining contents of pressure cooker .

   cilantro leaves and fine stems: 1/2 c, fish sauce: 1 tbsp
8. 8

   Blend with a hand blender or in a standing blender .
9. 9

   Season to taste with salt .

   salt
10. 10

    Return chicken to sauce, discarding skin and bones, and shredding if desired.
11. 11

    Transfer to a serving platter.
12. 12

    Garnish with cilantro (chopped).

    cilantro
13. 13

    Serve immediately with corn tortillas and lime wedges .

    corn tortillas, lime wedges