Chicken Chile Verde Pressure Cooker Recipe

Step 1 of 3

Step 1

Recipe page

Before cooking

Active path

Default

Default source method

Steps as written in the recipe card.

3 steps15 min

Ingredient prep checklist

Garlic: 6 medium cloves garlic, peeled
Cumin Seeds: 1 tablespoon whole cumin seeds, toasted and ground

15 min

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.

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

Step timer

15:00

Target: 15 min

Watch for

Timing15 minute

for 15 minutes

Source

Chicken Chile Verde Pressure Cooker Recipe

This step 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

Cook, Primary

Full ingredient reference

3 pounds bone-in, skin-on chicken thighs and drumsticks
skin-on chicken thighs and drumsticks
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
roughly chopped, seeds and stems discarded (about 3 peppers)
12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)
husks discarded, quartered (about 4 tomatillos)
10 ounces white onion, roughly chopped (about 1 medium)
roughly chopped (about 1 medium)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño peppers, roughly chopped, stems discarded
roughly chopped, stems discarded
6 medium cloves garlic, peeled
peeled
1 tablespoon whole cumin seeds, toasted and ground
toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
plus more for garnish
1 tablespoon Asian fish sauce, such as Red Boat
such as Red Boat
Fresh corn tortillas and lime wedges, for serving
for serving

Step help

Step timer

15:00

Target: 15 min

Watch for

Timing15 minute

for 15 minutes

Source

Chicken Chile Verde Pressure Cooker Recipe

References

This step 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

Cook, Primary

Full ingredient reference

3 pounds bone-in, skin-on chicken thighs and drumsticks
skin-on chicken thighs and drumsticks
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
roughly chopped, seeds and stems discarded (about 3 peppers)
12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)
husks discarded, quartered (about 4 tomatillos)
10 ounces white onion, roughly chopped (about 1 medium)
roughly chopped (about 1 medium)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño peppers, roughly chopped, stems discarded
roughly chopped, stems discarded
6 medium cloves garlic, peeled
peeled
1 tablespoon whole cumin seeds, toasted and ground
toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
plus more for garnish
1 tablespoon Asian fish sauce, such as Red Boat
such as Red Boat
Fresh corn tortillas and lime wedges, for serving
for serving

Chicken Chile Verde Pressure Cooker Recipe

Step 1 of 3

Step 1

Recipe page

Before cooking

Active path

Default

Default source method

Steps as written in the recipe card.

3 steps15 min

Ingredient prep checklist

Garlic: 6 medium cloves garlic, peeled
Cumin Seeds: 1 tablespoon whole cumin seeds, toasted and ground

15 min

Step timer

15:00

Target: 15 min

Watch for

Timing15 minute

for 15 minutes

Source

Chicken Chile Verde Pressure Cooker Recipe

This step 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

Cook, Primary

Full ingredient reference

3 pounds bone-in, skin-on chicken thighs and drumsticks
skin-on chicken thighs and drumsticks
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
roughly chopped, seeds and stems discarded (about 3 peppers)
12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)
husks discarded, quartered (about 4 tomatillos)
10 ounces white onion, roughly chopped (about 1 medium)
roughly chopped (about 1 medium)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño peppers, roughly chopped, stems discarded
roughly chopped, stems discarded
6 medium cloves garlic, peeled
peeled
1 tablespoon whole cumin seeds, toasted and ground
toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
plus more for garnish
1 tablespoon Asian fish sauce, such as Red Boat
such as Red Boat
Fresh corn tortillas and lime wedges, for serving
for serving

Step help

Step timer

15:00

Target: 15 min

Watch for

Timing15 minute

for 15 minutes

Source

Chicken Chile Verde Pressure Cooker Recipe

References

This step 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

Cook, Primary

Full ingredient reference

3 pounds bone-in, skin-on chicken thighs and drumsticks
skin-on chicken thighs and drumsticks
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
roughly chopped, seeds and stems discarded (about 3 peppers)
12 ounces tomatillos, husks discarded, quartered (about 4 tomatillos)
husks discarded, quartered (about 4 tomatillos)
10 ounces white onion, roughly chopped (about 1 medium)
roughly chopped (about 1 medium)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño peppers, roughly chopped, stems discarded
roughly chopped, stems discarded
6 medium cloves garlic, peeled
peeled
1 tablespoon whole cumin seeds, toasted and ground
toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
plus more for garnish
1 tablespoon Asian fish sauce, such as Red Boat
such as Red Boat
Fresh corn tortillas and lime wedges, for serving
for serving