Keto Dinner | Instant Pot Chili Verde

This easy Instant Pot chili verde is a keto and paleo friendly recipe using chicken thighs, tomatillos, and chile peppers.

Chili verde is a saucy green stew made with fresh tomatillos, hot peppers, onions, and garlic. It has that unique tomatillo taste, a bit tart and fruity in flavor. Peppers and onions add bulk and help thicken the stew, and also give a refreshing aroma to the whole dish. The cumin, cilantro, and lime juice give the stew a decidedly Mexican flavor.

Chile Verde usually requires many steps to get it from prep to hot-on-the-table. But with an Instant Pot or other pressure cooker, all the flavors that usually take hours to come together are perfection in less than an hour.

This version took me by surprise because I’ve always roasted the peppers first to blacken and soften them. And I’ve always seared the pork. But today, you get to make the easiest Chile Verde by rough chopping fresh ingredients, and dumping them in the cooker. About 30 minutes later it’s ready to go; a truly rich, hearty, and complex Mexican stew. If you’re a purest or skeptic, go ahead and roast your veggies first. I was skeptical the first time so I’ve tried it and the main difference will be that your verde (which literally means green) will be more brown than bright green, so skip it unless you’re excited about adding an hour to the prep work. 

Instant Pot Chili Verde

Prep Time 15 minutes

Cook Time 25 minutes

Pressurizing 15 minutes

Servings 4 servings

Calories 310 kcal

Ingredients

• 4 ounces onions (about 1/2) chopped
• 1/4 cup water
• 5 cloves garlic
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 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

For finishing:

• 1 tablespoon fresh lime juice (about 1 lime)
• 1/4 ounce chopped cilantro leaves (about 1/3 cup packed), plus more for garnish

Instructions

1. First, Add tomatillos, poblanos, jalapeños, onions, and water to the pressure cooker. Distribute garlic, cumin, and salt on top. Lastly, add chicken thighs. Secure and seal the lid. Cook at high pressure for 15 minutes, followed by a manual pressure release.
2. Second, Uncover and transfer only the chicken to a cutting board. Cut into bite-sized pieces. Set aside.
3. Next, Add cilantro and lime juice to the pressure cooker. Use an immersion blender or countertop blender to puree the mixture.
4. Select the saute mode on the pressure cooker for medium heat. Return the chicken to the mixture. Boil for about 10 minutes to thicken the sauce, stirring occasionally. Serve and garnish with additional cilantro.

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