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.<\/p>\n
In a 6-qt Instant Pot, combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers<\/span>, onion, garlic, cumin,<\/strong> and a big pinch of salt.<\/strong> Set Instant Pot to the SAUT\u00c9 HIGH <\/strong>setting. Add oil<\/strong> and heat until shimmering. Seal Instant Pot and set to MANUAL HIGH<\/strong> pressure for 15 minutes. Quick release pressure.<\/p>\n Using tongs, transfer chicken<\/strong> pieces to a bowl and set aside. Add cilantro<\/strong> and fish sauce<\/strong> to the remaining contents of IP. Blend with a hand blender or in a standing blender and season to taste with salt.<\/strong> Return chicken<\/strong> to sauce,<\/strong> discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro,<\/strong> and serve immediately with tortillas<\/strong> and lime wedges.<\/strong><\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 to 6 Servings Adapted from: J. Kenji L\u00f3pez-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…<\/p>\n