Yield: 4 to 6 Servings

Adapted from: J. Kenji López-Alt

Packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker and some dumping skills.
Adding all the ingredients to the pressure cooker with no added liquid makes for an intensely flavored stew that cooks in its own juices.
Fish sauce adds umami depth to the fish once it’s cooked.

• lb bone-in skin-on chicken thighs and drumsticks
• ¾lb tomatillos, quartered, husks discarded (about 4 tomatillos)
• 1lb poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
• 6oz Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
• 2Serrano or jalapeño chilies, roughly chopped, stems discarded
• 10oz white onion, roughly chopped (about 1 medium)
• 6medium cloves garlic, peeled
• 1TBS whole cumin seed, toasted and ground
• Kosher salt
• ½cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
• 1TBS Asian fish sauce
• Fresh corn tortillas and lime wedges, for serving

In a 6-qt Instant Pot, combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt. Set Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering. Seal Instant Pot and set to MANUAL HIGH pressure for 15 minutes. Quick release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to the remaining contents of IP. 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.