Instant Pot Chicken Chile Verde

Step 1

In the Instant Pot, add the Coconut Oil & turn push Saute.

Step 2

Add the chicken (bone-in has much more flavor than boneless)

Step 3

Top the chicken with the poblano peppers, anaheim peppers, jalapeno, onion, garlic, tomatillos, cumin, and salt.

Step 4

Add chicken broth.

Step 5

Lock the lid on the Instant Pot and set for manual (High) for 15 minutes.

Step 6

When the pot beeps (is done), remove chicken and shred - set aside.

Step 7

If you are using cilantro & fish sauce, add at this time, then use your immersion blender to blend, then season with salt & pepper.

Step 8

Remove the bones from the chicken, and add the shredded chicken to the sauce - mix well.

Step 9

Serve with warm tortillas, chopped cilantro, and wedges or lemon or lime.