Easy Pressure Cooker Green Chile with Chicken

Easy Pressure Cooker Green Chile with Chicken


  • 3 pounds bone-in skin-on chicken thighs and drumsticks
  • 3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
  • ½ jar (8oz) of 505 Southwestern® Flame Roasted Green Chile
  • 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
  • Fresh corn tortillas and lime wedges, for serving

Order Ingredients

505 Southwestern Flame Roasted Green Chile
505 Southwestern®
Flame Roasted Green Chile
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Combine chicken, tomatillos, 505SW Flame Roasted Green Chile, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.