Easy pressure cooker green chile with chicken from Serious Eats

  • chicken thighs
  • cilantro
  • Show all ingredients...

  • EYB Comments

    Can substitute cubanelle peppers for Anaheim chiles, and jalapeño chiles for serrano chiles.

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Notes about this recipe

  • Eat Your Books

    Can substitute cubanelle peppers for Anaheim chiles, and jalapeño chiles for serrano chiles.

  • dosojosazules on September 13, 2025

    Quite nice! Did not need to reduce the mixture at all, so this was a very quick weeknight meal. Could add a second serrano next time but overall it was very well balanced.

  • lorloff on June 20, 2023

    Great recipe does not need any added liquid. I could not find fresh poblanos so I substituted roasted hatch chiles and it came out perfectly. I doubled the cilantro because I have just done a harvest and had extra. I was concerned it would be too hot for my husband so I only added one Serrano chili next time I will add two. It came out beautifully flavored and not too hot.

  • PinchOfSalt on May 22, 2023

    Delicious. My Instant Pot did give me an overheating error at first, but the addition of a small amount of water fixed that. The consistency of the sauce turned out perfect, no need to cook it down to make up for the extra water.

  • rhb on January 10, 2023

    Really good and could not have been much easier. Used untoasted ground cumin and chopped garlic. Makes a lot of sauce so I added some canned black beans. Also, boneless & skinless thighs work just as well as bone-in/skin-on. Will add some chipotle powder next time for variety.

  • dc151 on July 02, 2021

    Cut back on the heat for the pickier eaters. Used canned tomatillos. Easy and tasty!

  • Rinshin on May 31, 2021

    For the leftovers, made into great tasting enchiladas for lunch. Added Jack cheese with chicken for stuffing.photo added.

  • Rinshin on May 31, 2021

    Used both boneless skinless chicken breast and thigh since I did not have enough thighs for this. Big difference in texture and taste with breast being mostly tasteless and tougher and thigh with silkiness of texture and rich tasting. Did not measure any ingredients and used all Hatch mild green chilies from last season’s crop. 2nd time making this in few months. Leftovers make great enchiladas too. Simple and very tasty. Photo added.

  • hirsheys on April 05, 2021

    Delicious, even though I used boneless skinless breasts (all I had). Somehow made the chicken moist and tender - sauce tasty. Next time will use Serrano for heat (instead of jalapeño) and would toast and grind cumin (was too lazy today). Served with rice, avocado, and sour cream. Yum! (Also loved pork version, even though forgot the cilantro in it!)

  • chawkins on September 09, 2018

    This was delicious and quite simple if you don’t mind the amount of fat in the chicken thighs, I spent a bit of time removing all traces of fat and skin from the thighs; next time I’ll use drumsticks which are less fatty. I also did not toast and grind whole cumin seed, I just sautéed a tablespoon of ground cumin in olive oil before adding the other ingredients with a quarter cup of water which was not called for in the recipe but I felt compelled to do so for the pressure cooker, just spent some time on sauté mode later to reduce the sauce.

  • rionafaith on January 10, 2018

    Delicious and fresh-tasting with almost no work. I did all the chopping and other prep the night before, dumped all the ingredients in the instant pot liner and stored covered in the fridge overnight so when I got home from work literally all I had to do was press a few buttons. (I chopped the cilantro and sauteed some cauliflower rice to go with while it was cooking.) I was worried this would be very spicy due to the large amount of peppers but it wasn't at all -- I couldn't find Anaheim or Cubanelle peppers so I substituted "long hot peppers" at my grocery store and went easy on them not knowing the heat level. Next time I'll use boneless thighs to make the shredding even easier.

  • bitsyfaure on July 02, 2016

    This is incredible! I, too, used Jalapenos for serrano, and then a mix of pasilla, poblano, and/or anaheims. I have also done this with pork shoulder--just chop into big enough chunks to easily fish out. I will do a a batch of pressure cooker black beans, and serve both on rice with avocado, cheese, green onion, sour cream condiments. Left overs are great for breakfast with a fried egg.

  • twoyolks on September 24, 2015

    This was very good and very easy. Instead of serving it with tortillas, we had it over rice which worked very well. The counts of the vegetables didn't match the weights for me, but that may depend on the size of the vegetables.

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