Optional Flavor Boosting - Roast Tomatillos & Peppers: Set oven to "Broil" function, preheat for 5 minutes. Place the baking sheet with tomatillos & peppers on the top rack, broil for 5 - 8 minutes. Allow peppers to cool down, then peel away Poblano and Anaheim peppers' outer brown skins. Cut peppers in half lengthwise, remove stems & membranes, then roughly chop them up. *Pro Tip: Keep the seeds if you like a more spicy chili verde, or discard the seeds if you prefer a more mild chili verde. Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). *Pro Tip: Make sure Instant Pot is as hot as it can be to induce a Maillard reaction. Add 1 tbsp olive oil (15ml) in Instant Pot's inner pot. Ensure the whole bottom is coated with olive oil. Pat dry chicken thighs with a paper towel, then lightly season one side with kosher salt. Place 6 chicken thighs in Instant Pot. Brown the first side of chicken for 3 minutes and 30 seconds, brown the other side for 3 minutes, then set aside. *Pro Tip: Normally, we don’t recommend overcrowding when browning chicken in Instant Pot, but it will work fine for this recipe. To save time, you don't have to brown all the chicken.
Saute Onion and Garlic: Add in sliced onions, then saute for 3 minutes. Add in 2 tsp (1.2g) dried oregano, 2 tsp (6g) ground cumin seeds, 2 cloves, minced garlic, then saute for 30 seconds until fragrant.
Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Chili Verde: Add in 1 tbsp (15ml) regular soy sauce and 1 tbsp (15ml) fish sauce. Add in chopped peppers and halved tomatillos, then give it a quick mix. Add in all the chicken. *Pro Tip: Make sure the chicken thighs are partially submerged in the cooking liquid. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 7 minutes + 10 minutes Natural Release. Open the lid carefully. Shred Chicken & Make Green Sauce: Set aside the chicken in a large mixing bowl, shred chicken with two forks, and discard the skins & bones. Find and discard the cloves in Instant Pot. Add in 28g roughly chopped cilantro leaves, then blend the green sauce with an immersion blender. Taste and adjust seasoning with salt. *Pro Tip: For reference, we added 4 - 5 large pinches of salt to further enhance & balance the flavors.
Serve: Mix the shredded chicken thighs into the green sauce in Instant Pot. Taste the chile verde, then add more salt if necessary. Garnish with chopped cilantro. Serve & enjoy~
*Roast Tomatillos & Peppers (Step 1): Roasting the tomatillos and peppers will bring out their full flavors & aroma, thus increasing the flavor complexity of the overall chile verde.
*Fish Sauce & Regular Soy Sauce: These are not traditional ingredients in a Mexican Chili Verde. However, we love adding them because they boost the flavor complexity by adding another layer of umami flavor to the final dish. If you don't have fish sauce, you can substitute it with another tbsp of regular soy sauce.
*Unsalted Chicken Stock – Different brands or even different boxes of the same brand of salted chicken stock can differ in levels of sodium, so we prefer to develop recipes using unsalted chicken stock for more control & consistency on the dish’s flavor profile.
*Up To Pressure Time: It will take roughly 16 minutes for the Instant Pot to get up to pressure to begin the pressure cooking cycle.
*Blending Green Sauce: If you don’t have an immersion blender, you can blend everything with a stand blender.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 440kcal | Carbohydrates: 16g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 157mg | Sodium: 608mg | Potassium: 814mg | Fiber: 5g | Sugar: 8g | Vitamin A: 934IU | Vitamin C: 77mg | Calcium: 59mg | Iron: 3mg