Easy Pressure Cooker Green Chili With Chicken Recipe

It’s a tough call, but I’m almost inclined to say that I like green chili made with tomatillos and a mix of fresh green peppers even more than I like a bowl of Texas red. This version is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker.

Why It Works

  • Adding all the ingredients to the pressure cooker with no added liquid makes for an intensely flavored stew that cooks in its own juices.
  • Fish sauce adds umami depth to the fish once it’s cooked.
  • YIELD:Serves 4 to 6
  • ACTIVE TIME:10 minutes
  • TOTAL TIME:30 minutes


  • 3 pounds bone-in skin-on chicken thighs and drumsticks
  • 3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
  • 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
  • 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
  • 2 Serrano or jalapeño chilies, roughly chopped, stems discarded
  • 10 ounces white onion, roughly chopped (about 1 medium)
  • 6 medium cloves garlic, peeled
  • 1 tablespoon whole cumin seed, toasted and ground
  • Kosher salt
  • 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
  • 1 tablespoon Asian fish sauce, such as Red Boat
  • Fresh corn tortillas and lime wedges, for serving