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Instant Pot Green Chile Chicken

Active Time: 10 minutes
Total Time: 60 minutes
  • Dairy Free
  • Gluten Free
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Why we love it:

If you don’t have an Instant Pot (or pressure cooker) I’ve included instructions for a slow cooker and a Dutch oven, too! This dish is so fast to pull together and is sure to be a favorite. It freezes beautifully too, so I’d consider a double batch.


  • 112 pounds Chicken Thighs, Boneless/Skinless
  • 1 teaspoon Kosher Salt
  • 14 teaspoon Black Pepper (freshly cracked)
  • 1 Tablespoon Ground Cumin
  • 14 teaspoon Cinnamon
  • 1 teaspoon Dried Oregano
  • 1 Tablespoon Chili Powder
  • 12 teaspoon Cornstarch
  • 1 Yellow Onion
  • 3 cloves Garlic
  • 1 Poblano Pepper
  • 1 Green Bell Pepper
  • 1 Jalapeño (optional)
  • 1 pound Tomatillos (or 1 28-ounce can, if you can’t find them fresh)
  • 14 cup Water
  • 8 Corn Tortillas (or more)
  • 13 bunch Cilantro

Cooking Instructions

  • 1. CHICKEN

    Dice the chicken thighs into 2 inch pieces and add to the bowl of the Instant Pot (or slow cooker.) Stir together all of the spices and cornstarch: kosher salt, freshly cracked black pepper, ground cumin, cinnamon, dried oregano, chili powder and cornstarch. Toss this mixture with the chicken.


    Slice the onion in ½, then in thin strips - julienned. Mince the garlic. Add both to the pot.

  • 3. PEPPERS

    Dice the poblano and green bell pepper in a small dice. If you like a little heat, dice and add the jalapeño, omit if you prefer it mild.


    If you found them fresh, peel off the paper husks. They’ll be sticky underneath, rinse that off in a colander. Dice in ½ and add to the pot.

    If using a can, just open it and add them in.

  • 5. COOK

    Add the water and give everything a stir. Add the lid and turn it on.

    Instant Pot - sealed, high pressure, for 25 minutes

    Slow Cooker - on high, cook for 6 hours

    Traditional Dutch Oven Method - Sear the chicken with a little oil in a large Dutch oven. When browned, remove from the pot and add the onions and garlic. Then the peppers. When they’re seared, add the tomatillos. Add either 4 times as much water, or even better, use chicken stock. Bring to a simmer and add the chicken back in. Cover and simmer for about 45 minutes, stirring occasionally, or until the stew has thickened and the chicken is completely tender.

  • 6. FINISH

    Regardless of which method you’ve used, you have some choices. You can remove the chicken and puree the chile with a handheld blender for a smoother consistency. Or remove the chicken pieces and mash with a potato masher for a little bit of a puree, but a much chunkier stew (for what it’s worth, I don’t puree mine. I love the texture and color of the soup without the puree).


    Gently warm tortillas over a gas flame on the stove top, in the toaster oven or regular oven, or between damp paper towels for 20 seconds in the microwave.

  • 8. SERVING

    Serve in large bowls with tortillas for scooping and dipping. Garnish generously with cilantro.

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    tomatillos are seasonal to the summer and may not be available everywhere. A Latin market will have them. If you can’t find them, they’re widely available in a can
    I also love adding a whole chicken to the Instant Pot with these ingredients. When it’s done, it will shred really beautifully into the delicious sauce. If you use chicken thighs on the bone, you’ll get a similar effect and it’s worth it for the flavor it adds. If you want to use chicken breast you can, it will just be a little bit less tender
    diced pork shoulder is amazing. Cook for longer though (60 minutes in the Instant Pot or 3 - 4 hours for the stovetop method)
    if you can’t find one, it’s ok to use 2 bell peppers
    green onion or basil
    serve this over steamed white rice

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • If spice is a concern, omit the jalapeño and you should be ok. Poblanos can sometimes be a tad spicy, so perhaps just use bell peppers
  • If they like things separate, it’s all in the plating with this dish, remove some beans and serve with the sauce on the side for tasting
  • Add a little pile of cheese and serve with white rice

Prep Ahead & Use It Up

Make entirely – it reheats perfectly

Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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