Instant Pot Chili Verde

Ace: "Great!! i used chicken breast, but beside that fo…" Read More


  • 2 pounds boneless skinless chicken thighs (about 8)
  • 12 ounces tomatillos (about 7 husked and quartered)
  • 8 ounces poblano peppers (about 3 stemmed, seeded, and chopped)
  • 4 ounces jalapeño peppers (about 2 stemmed, seeded, and chopped)
  • 4 ounces onions (about 1/2 chopped)
  • 1/4 cup water
  • 5 cloves garlic
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1/4 ounce cilantro leaves (chopped, about 1/3 cup packed, plus more for garnish)
  • 1 tablespoon fresh lime juice (about 1 lime)
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    Made it

    NutritionView More

    Sodium48% DV1160mg
    Fat12% DV8g
    Protein100% DV51g
    Carbs6% DV17g
    Fiber16% DV4g
    Calories340Calories from Fat70
    Total Fat8g12%
    Saturated Fat2.5g13%
    Trans Fat
    Calories from Fat70
    Total Carbohydrate17g6%
    Dietary Fiber4g16%
    Vitamin A25%
    Vitamin C280%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Ace 5 days ago
    Great!! i used chicken breast, but beside that followed to a tea. Served with a side of low carb tortilla (just 1) and it was amazing!
    Monique Doyle 5 days ago
    Excellent! and would even be better made with shredded pork!
    I love this dish!! 🖤 Numnum soooo good!
    Shannon Stones 25 days ago
    flavorful the sauce would make really good enchiladas
    Carey Berke 3 months ago
    I made this recipe as is! Amazing! I never need to spend money at a restaurant again. Flavor was delicious, chicken was tender. This is going to be my new favorite recipe.
    Jobe Kaufman 3 months ago
    First time trying it was a success, everyone talked raved about it for days. It’ll definitely make a reappearance soon!
    Caroline Kovacs 3 months ago
    Made it exactly as written and then paired it with rice. One of the better instant pot meals I've made. Would go extremely well in a burrito/ enchilada
    Kerry Vincent 3 months ago
    Great for sure . Easy as can be and just a lovely consistency to it can be used for multiple uses
    Tori Richeson 4 months ago
    Great dish! I did add a little bit extra lime juice and extra jalapeños because my husband likes it spicy, but even without the extra kick, the flavor was great!!! Someone in the comments suggested tossing the chicken in a pan with some simple seasonings before returning to the instant pot, and that was brilliant! I also used my immersion blender to shred some (like 1/3) of the cooked chicken just to make the chili feel a little thicker. Love this recipe, will totally make again.
    Salem Kolin 5 months ago
    This recipe is great as is, but also works fine if you skip the chicken and have as a dip hot or cold.
    Nichole 5 months ago
    Wonderful easy recipe it’s more like a soup but was a wonderfully easy dish that’s not too spicy and packs a lot of flavor
    Tina Killin 7 months ago
    Loved this soup! Easy to make and tasted amazing.
    Kara Thies 7 months ago
    This is AMAZING. It single-handedly made the Instant Pot worth it. Definitely one of the best meals in our dinner rotation.
    Alisa 7 months ago
    Delicious with lots of flavor. We like it spicy, so next time I’ll use jalapeño seeds
    Anne C. 7 months ago
    This was awesome! So flavorful! Definitely making again!
    Jenn Carr 7 months ago
    Used this recipe with chicken and pork... both turned out amazing!
    Chad 7 months ago
    So good! Will make again!
    Hello 7 months ago
    I don’t have a blender, so I diced all the ingredients and did my best to mash it up with a wooden spoon, and it turned out great. I added another teaspoon of salt and sprinkled a small amount of Mexican blend cheese to make it a little creamier
    Nathan McBride 8 months ago
    very flavorful! my kids didn't care for it but my wife and it loved it
    Kathy 8 months ago
    Easy and delicious!!
    Duong V. 9 months ago
    The whole family loved. Turned out excellent. Needed a little more salt. Will make again.
    Laura 9 months ago
    Wonderful! Full of flavor!
    chrissy 9 months ago
    awesome!!! will definitely be making again! I added a couple extra hatch chilis because I had them. this is definitely a recipe to double or triple as i didn't think it made quite enough. Also, i used chicken broth instead of water.
    Emily McBride 9 months ago
    It was easy to make, however, there was a bizarre underlying smell to it that also appeared in the taste. Salt neutralized this unappetizing flavor and the dish was a success. We put it over rice. It was delicious. We also used chicken breast, which turned out well.
    Godwin 9 months ago
    It uses dark meat. Change the meat to chicken breasts and you will lower the calorie count and fat content.