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Nutrition balance score
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Ingredients
6 servings
3 poundschicken breast
bone-in
1 poundpoblano peppers
roughly chopped, seeds and stems discarded
12 ouncestomatillos
husks discarded, quartered
10 ounceswhite onion
roughly chopped
6 ouncesanaheim peppers
or cubanelle, roughly chopped, seeds and stems discarded
2Serrano peppers
or jalapeño, roughly chopped, stems discarded
6 clovesgarlic
medium, peeled
1 tablespoonground cumin
pink himalayan salt
½ cupfresh cilantro leaves
loosely packed, and fine stems, plus more for garnish
1 tablespoonsugar free fish sauce
Asian, such as
Cauliflower rice
lime wedges
for serving
Instructions
Step 1
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.
Instant PotManualStep 2
Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired.
Step 3
Transfer to a serving platter, garnish with chopped cilantro, and serve immediately cauliflower rice and lime wedges.
