Verde Chicken Stew for Pressure Cooker

1. Combine Ingredients in Pressure Cooker

Start by combining the chicken thighs and drumsticks, poblano peppers, tomatillos, white onion, Anaheim or Cubanelle peppers, Serrano or jalapeño peppers, garlic cloves, ground cumin, and a generous pinch of kosher salt in your pressure cooker. This initial mix ensures that all the flavors meld together beautifully.

2. Heat Mixture

Heat the mixture over high heat until you start to hear a gentle sizzle. This sizzling is your cue that the ingredients are beginning to cook and release their flavors, setting the stage for a rich and savory stew.

3. Pressure Cook

Next, seal the pressure cooker and bring it to high pressure. Cook for 15 minutes under high pressure, allowing the ingredients to fully develop their flavors and the chicken to become tender.

4. Release Pressure and Remove Chicken

Once the time is up, carefully release the pressure from the cooker. Use tongs to transfer the chicken to a bowl and set it aside for now.

5. Blend Sauce

To the remaining contents in the pressure cooker, add the fresh cilantro and the fish sauce. These ingredients will elevate the stew's flavor, adding a fresh and umami-rich depth. Using an immersion blender or a countertop blender, blend the mixture until it reaches a smooth consistency.

6. Season Sauce

Season the blended sauce to taste with a bit more salt if needed. Return the chicken to the sauce, discarding the skins and bones as you go. Feel free to shred the chicken if you prefer a more uniform texture in your stew.

7. Serve

Transfer the finished stew to a serving platter and garnish with freshly chopped cilantro. Serve alongside warm corn tortillas and lime wedges for a complete meal that's bursting with flavor. Enjoy your Verde Chicken Stew!