Craving a chili that’s a little different? Ditch the red and embrace the green with this incredible Hot Chicken Chili Verde! This isn’t your average chili; it’s a vibrant, tangy, and spicy stew that comes together effortlessly in the Instant Pot. We build layers of flavor by searing bone-in chicken until golden, then pressure-cooking it with a trifecta of green peppers, tart tomatillos, and aromatic spices. The result is fall-off-the-bone tender chicken swimming in a rich, pureed green sauce that’s both comforting and exciting. Get ready for your new favorite weeknight meal!
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 (22.5 g) ground cumin
• 1 tbsp (15 g) dried thyme
• Salt, to taste
• ½ cup (20 g) fresh cilantro, chopped
• ½ cup (120 ml) chicken broth
• 1 tbsp (15 ml) fish sauce
• 2 tbsp (30 ml) fresh lime juice
• ⅓ cup (75 g) plain Greek yogurt, for topping
Instructions
1. Directions
2. Set your Instant Pot to “Sauté” on high. Once hot, add the olive oil. Season the chicken pieces generously with salt and sear in batches for 3-4 minutes per side until golden brown. Transfer the seared chicken to a plate.
3. Add the quartered tomatillos, all three types of peppers, onion, and garlic to the pot. Sauté for 2-3 minutes until slightly softened. Stir in the cumin and thyme and cook for another minute until fragrant.
4. Press “Cancel.” Pour in the chicken broth to deglaze the pot, scraping any browned bits from the bottom with a spoon. Return the seared chicken to the pot.
5. Secure the lid and set the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and 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.
7. Carefully remove the lid. Using tongs, transfer the cooked chicken to a large bowl to cool slightly. Once cool enough to handle, discard the skin and bones, and shred the meat using two forks.
8. While the chicken cools, add the fresh cilantro, fish sauce, and lime juice to the sauce remaining in the pot. Use an immersion blender to puree the mixture until smooth.
9. Return the shredded chicken to the pot and stir to combine with the chili verde sauce. Season with additional salt to taste and serve immediately, garnished with a dollop of Greek yogurt.
Nutritional Information
• Nutrition
• Per Serving: Calories 403 | Total Fat 17g | Net Carbs 0.91g | Protein 53.8g | Fiber 1.6g
Pro Tips
• For a deeper, roasted flavor, broil the tomatillos, peppers, onion, and garlic on a baking sheet until lightly charred before adding them to the Instant Pot.
• Control the heat by adjusting the number of Serrano peppers. For a milder chili, remove the seeds and white veins from all peppers before chopping.
• Elevate your bowls with extra toppings like diced avocado, crumbled cotija cheese, crispy tortilla strips, or a dollop of sour cream instead of yogurt.
FAQ
Q: How can I make this chili verde less spicy
A: To control the heat, you can reduce the number of Serrano peppers used. For an even milder chili, make sure to remove all seeds and the white veins from the Anaheim, poblano, and Serrano peppers before chopping.
Q: Can I use boneless chicken for this recipe
A: This recipe is optimized for bone-in, skin-on chicken which adds significant flavor and results in tender, fall-off-the-bone meat. While you could substitute boneless chicken, you may need to reduce the pressure cooking time to prevent it from becoming dry.
Q: How can I get a richer roasted flavor in the sauce
A: For a deeper, smokier flavor, broil the tomatillos, all the peppers, onion, and garlic on a baking sheet until they are lightly charred. Then, proceed with adding them to the Instant Pot as directed in the recipe.
Q: What are the best toppings for chicken chili verde
A: This chili is excellent served with a dollop of Greek yogurt or sour cream. Other delicious toppings include diced avocado, crumbled cotija cheese, or crispy tortilla strips for added texture.
