Worlds Fastest Chicken Chile Verde

To your Instant Pot add: 1lb Poblano Peppers (rough chopped), 12oz Tomatillos (cleaned and quartered), 10oz White Onion (rough chopped), 6oz Anaheim Peppers (rough chopped), 2 Jalapeño Peppers (rough chopped), 6 Garlic Cloves (smashed), 1tbsp Cumin Powder, and Salt. Mix up ingredients (you can layer them to make it easier). Add 3lbs Pollo Asado Chicken Thighs. Set Instant Pot to Sear until sizzling, then close and set to Pressure Cook on High for 20 minutes. (Note: you don’t need liquid if you let it sear first, the chicken and vegetables release enough juices. If it says “burn” then you didn’t let it sear long enough). Once cooked, remove the Chicken Thighs. Add 1/2 cup Cilantro to the sauce and blend with a Hand Mixer or Blender until smooth. Shred the cooked Chicken Thighs and add them back to the sauce. Serve with Tortillas, over Rice, or as a Smothered Burrito.