Forget everything you know about traditional red chili! We’re diving into the vibrant, tangy, and spicy world of Chili Verde. This Instant Pot Hot Chicken Chili is a game-changer for busy weeknights, delivering fall-off-the-bone tender chicken swimming in a rich, smoky sauce made from roasted tomatillos and a powerhouse trio of peppers. The pressure cooker does all the heavy lifting, melding the complex flavors in a fraction of the time. Get ready for a bowl of pure comfort that’s bursting with bright, zesty flavor and just the right amount of heat.
Ingredients
• 2 tbsp / 30 ml olive oil
• 3 lbs / 1.36 kg bone-in, skin-on chicken thighs and drumsticks
• ¾ lb / 340 g tomatillos, husks removed and quartered
• 2 Anaheim peppers, seeded and roughly chopped
• 2 poblano peppers, seeded and roughly chopped
• 2 Serrano peppers, seeded and roughly chopped
• 1 medium yellow onion, roughly chopped
• 6 garlic cloves, peeled
• 1½ tbsp / 9 g ground cumin
• 1 tbsp / 2 g dried thyme
• Salt, to taste
• ½ cup / 20 g fresh cilantro, chopped
• ½ cup / 120 ml homemade chicken broth
• 1 tbsp / 15 ml fish sauce
• 2 tbsp / 30 ml fresh lime juice
• ⅓ cup / 80 g plain Greek yogurt, for topping
Instructions
1. Directions
2. Set your Instant Pot to “Sauté” mode and add the olive oil. Once shimmering, add the chicken pieces and sear for 3-4 minutes per side until lightly browned. Work in batches if necessary to avoid overcrowding the pot.
3. Add the quartered tomatillos, all three types of chopped peppers, onion, garlic, ground cumin, dried thyme, and a generous pinch of salt. Sauté for another 2 minutes, stirring frequently, until the vegetables begin to soften and become fragrant.
4. Press “Cancel” to stop the sauté function. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot.
5. Secure the lid, set the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 15 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully remove the lid.
7. Using tongs, transfer the cooked chicken to a separate bowl to cool slightly.
8. Add the fresh cilantro, fish sauce, and lime juice directly to the pot. Using an immersion blender, blend the sauce until smooth and vibrant.
9. Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat using two forks and return it to the pot with the blended chili sauce.
10. Stir everything to combine and let it warm through for a minute. Serve immediately, ladled into bowls with a generous dollop of Greek yogurt.
Nutritional Information
• Serving Size: 1 (approx. 1.5 cups)
• Calories: 403
• Protein: 53.8g
• Total Fat: 17g
• Net Carbs: 0.91g
• Fiber: 1.6g
Pro Tips
• Adjust the heat by controlling the Serrano peppers. For a milder chili, use only one Serrano or omit them entirely. For extra fire, leave some of the seeds in.
• Don’t skip the fish sauce! It adds a deep, savory umami flavor that you won’t be able to place but will definitely miss if it’s gone. It’s the secret weapon for a complex sauce.
• For a thicker chili, select the “Sauté” function after blending the sauce and let it simmer for 5-10 minutes to reduce before adding the shredded chicken back in.
• This chili is fantastic with crumbled cotija cheese, diced avocado, extra cilantro, or a handful of crispy tortilla strips for topping.
