Instant Pot Chicken Chile Verde

Where my Instant Pot lovers at?! I had heard that using a pressure cooker would change your life, but this recipe was a big one for me! I’m so used to cooking and adding in extra liquid to make sure it doesn’t dry out, but this recipe calls for NONE and turns out juicy and delicious as ever! And (once again) it’s a super simple recipe with a few quick steps that make it delicious.

The thing we love about an Instant Pot is that it has so many functions in one. You can sear, pressure cook, and steam using the same machine! THIS is our favorite Instant Pot (and the one we used for this recipe).

We love this immersion blender, but for this recipe, I ended up using my Blendtec and it worked like a charm.

Serves: 6-8

Instant Pot Chicken Chile Verde

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 1 1/2 - 2 lbs boneless, skinless chicken thighs
  • 4 tomatillos, quartered
  • 3 poblano peppers, diced
  • 1 (4 ounce) can green chile peppers
  • 1 medium onion, diced
  • 3 teaspoons minced garlic
  • 1 Tablespoon cumin
  • salt, to taste
  • dash of Worcestershire sauce
  • 1/2 cup cilantro, roughly chopped
  • 2-3 limes, for serving
  • soft taco size tortillas, for serving (12-16 tortillas)


  1. Place chicken thighs, tomatillos, peppers, onion, garlic, cumin, and salt in an Instant Pot. Saute on high for 5-8 minutes, until chicken is lightly seared. Place lid on Instant Pot, seal, and cook manually on high pressure for 15 minutes. When finished, allow pressure to release naturally.
  2. Remove chicken from pot and shred, then set aside.
  3. Add cilantro and Worcestershire sauce to the remaining ingredients in the Instant Pot. Using an immersion blender (or transferring everything in the Instant Pot to a high-power blender), blend until sauce is smooth. Pour sauce over shredded chicken (as much or as little as you want).
  4. Serve warm topped with cilantro, fresh squeezed lime juice, and tortillas.

Recipe slightly adapted from: Serious Eats

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