Chicken Chile Verde Pressure Cooker Recipe
This pressure cooker green chili chicken (chile verde) recipe is a fast, easy weeknight meal, loaded with peppers, onions, and tender chicken.
Dish: Chile Verde
Variant: Pressure-Cooker Chicken Chile Verde
- Total time
- 40 min
- Active time
- 15 min
- Yield
- Serves 4 to 6
- Difficulty
- Medium
- Equipment
- 4 required
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Ingredients and Constraints
Ingredients
- Preparation: Roughly Chopped
- Preparation: Quartered
- Preparation: Roughly Chopped
- Preparation: Roughly Chopped
- Preparation: Roughly Chopped
- Preparation: Peeled
Ingredient watchpoints4 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Anaheim Pepper
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Cubanelle peppers; roughly chopped; seeds and stems discarded
Serrano Pepper
2 Serrano or jalapeño peppers, roughly chopped, stems discarded
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: jalapeño peppers; roughly chopped; stems discarded
Garlic
6 medium cloves garlic, peeled
The source row includes a form, size, temperature, or preparation detail.
Details and source
Cumin Seeds
1 tablespoon whole cumin seeds, toasted and ground
The source row includes a form, size, temperature, or preparation detail.
Details and source
Additional ingredient notes
Required setup
Equipment
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
25 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Combine chicken, poblano peppers, tomatillos, onion, Anaheim peppers, Serrano peppers, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
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Image detailsPressure cooker insert with raw peppers, tomatillos, and onions for chicken chile verde.Serious Eats / J. Kenji López-Alt · Chicken Chile Verde Pressure Cooker RecipeDev reference Checks1
TimingInfoTimingfor 15 minutes
Target: 15 minute
Expected state: Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes.
Inputs and tools10
Uses
- 1 tablespoon whole cumin seeds, toasted and ground
- 2 Serrano or jalapeño peppers, roughly chopped, stems discarded
- 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
- 10 ounces white onion, roughly chopped (about 1 medium)
- Kosher salt
- 6 medium cloves garlic, peeled
- 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired.
SeasonImmersion BlenderCountertop Blender%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__04__20150420-chicken-chile-verde-pressure-cooker-easy-07-37bc41227788423a887a08c4248786dc.jpg&w=3840&q=75)
Image detailsAdding shredded chicken to a pot of pureed green chile sauce.Serious Eats / J. Kenji López-Alt · Chicken Chile Verde Pressure Cooker RecipeDev reference %3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__04__20150420-chicken-chile-verde-pressure-cooker-easy-06-d949361aeb11470f943ba147653082c6.jpg&w=3840&q=75)
Image detailsPureeing chicken chile verde sauce in a pot using an immersion blender.Serious Eats / J. Kenji López-Alt · Chicken Chile Verde Pressure Cooker RecipeDev reference Inputs and tools7
Uses
- 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
- 3 pounds bone-in, skin-on chicken thighs and drumsticks
- 1 tablespoon Asian fish sauce, such as Red Boat
- Kosher salt
Equipment
Techniques
Step 3
Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.
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Image detailsA bowl of chicken chile verde, garnished with cilantro, with tortillas and limes in the background.Serious Eats / J. Kenji López-Alt · Chicken Chile Verde Pressure Cooker RecipeDev reference Checks1
ServiceMain recipeSource service instruction
Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.
Inputs and tools3
Uses
- Fresh corn tortillas and lime wedges, for serving
- 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
Techniques
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 4 to 6
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Chicken Chile Verde Pressure Cooker Recipe
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