By Jarod Evans
Insta pot chili Verde
4 steps
Prep:15minCook:25min
Updated at: Thu, 17 Aug 2023 00:19:03 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
4
Low
Nutrition per serving
Calories337.8 kcal (17%)
Total Fat10.6 g (15%)
Carbs13 g (5%)
Sugars6.6 g (7%)
Protein46.7 g (93%)
Sodium1094.7 mg (55%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Ingredients
2 poundsboneless skinless chicken thighs
eight
12 ouncestomatillo
husked and quartered
4 ouncesonions
about half an onion, chopped
8 ouncespoblano peppers
about chopped
4 ouncesjalapeño peppers
about chopped
¼ cupwater
5cloves garlic
2 teaspoonsground cumin
1 ½ teaspoonssalt
Finishing
Instructions
Step 1
Add tomatillos, poblano‘s jalapeños, onions, and water to the pressure cooker. Distribute garlic, cumin and salt on top. Lastly add chicken thighs. Secure and seal the lid. Cook it high pressure for 15 minutes followed by a manual pressure release
Step 2
Uncover and transfer only the chicken to a cutting board. Cut into bite-size pieces. Set aside.
Step 3
Add cilantro and lime juice to the pressure cooker. Use an immersion blender or countertop blender to purée the mixture.
Step 4
Select the sauté mode on the pressure cooker for medium heat. Return the chicken to the mixture. Boil for about 10 minutes to thicken a sauce, stirring occasionally. Serve and garnish with additional cilantro.
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