There are so many things to love about this dish! Let’s start with the chicken. It’s moist, tender, and braised and it’s partnered with a rich, bright green chili-kissed sauce. Then there’s the timing: it takes just 30 minutes to cook in an Instant Pot and all you have to do is throw in all the ingredients to get it done! See? Easy to love indeed! Like it hot, hot, hot? Swap in serrano chilis for the jalapeños. Or if you prefer a more mild flavor in your keto chicken dish, tame chili heat a bit by removing the seeds and ribs. By the way, you can still make it if you don’t have an Instant Pot. Just combine the chicken, tomatillos, jalapeños, shallot, green chile peppers, cumin, oregano, salt, and pepper with a few tablespoons water in a 4-quart Dutch oven or oven-safe pot with a lid, bring to a boil over low heat, stirring occasionally, then reduce heat to a simmer, cover, and let simmer until chicken is falling apart fork tender, about 1 hour.
Equipment:
- Instant Pot
Ingredients List
- 1½ lb boneless, skinless chicken thighs
- 3/4 lb tomatillos, quartered, husks discarded
- 2 jalapeño chilis, roughly chopped, stems discarded
- 2 Tbsp diced shallot
- 1 (4-oz) can mild or hot diced green chile peppers, preferably Hatch brand
- 1½ tsp ground cumin
- 1 tsp dried oregano
- 2 tsp sea salt
- 1 tsp freshly ground pepper
- 3/4 cup loosely packed fresh cilantro leaves and fine stems, divided
- 2 avocados, sliced
- 6 Tbsp sour cream
Instructions
- Turn on a 6-quart or larger Instant Pot to the Sauté setting and select high heat. Let it heat until the setting indicates HOT.
- In the hot Instant Pot, combine the chicken, tomatillos, jalapeños, shallot, green chile peppers, cumin, oregano, salt, and pepper. Stir while it heats until gently sizzling, 2 to 3 minutes. Lock on the lid, turn the valve to the seal position, and program to pressure cook on high for 15 minutes. After 15 minutes, release the pressure manually by turning the top valve to the venting position.
- When the pressure has released, carefully remove the lid, transfer the chicken thighs to a bowl, and set aside. Add two-thirds of cilantro to the mixture in the pressure cooker. Use a potato masher or wooden spoon to mash up the sauce a bit but still a bit chunky.
- Use 2 forks to shred the chicken, then return it to the sauce. Stir to combine, salt to taste, if necessary.
- Transfer to bowls, garnish with avocado, sour cream, and the remaining cilantro.
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Credits
RecipeEric Lundy
PhotographyErin Ng
Delicious and so fast and easy! I’m not sure where the 18g of fat per serving is coming from these ingredients….????
As Linda said in her review, I was worried about not adding more liquid but it came out perfect. I don’t have an Instant Pot so just cooked on the stove top. It was so simple and came out excellent. Tons of flavor! Definitely making again and again!
I was worried about not adding any liquid with all this to the instant pot. But not to worry! It didn’t burn and there was plenty of liquid by the time it was finished. This is very yummy and I will make again for sure!!
This is a great recipe! It was so wonderful right out of the Instant Pot that we freeze dried some (without the garnishes of avocado, sour cream and extra cilantro) and it reconstituted perfectly. This is definitely on our Favorites list.
Super easy and full of flavor. Making this again