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Suggest a better descriptionAdd tomatillos, poblanos, jalapeƱos, onions, and water to the pressure cooker. Distribute garlic, cumin, and salt on top. Lastly, add chicken thighs. Secure and seal the lid. Cook at high pressure for 15 minutes, followed by a manual pressure release.
Uncover and transfer only the chicken to a cutting board. Cut into bite-sized pieces. Set aside.
Add cilantro and lime juice to the pressure cooker. Use an immersion blender or countertop blender to puree the mixture.
Select the saute mode on the pressure cooker for medium heat. Return the chicken to the mixture. Boil for about 10 minutes to thicken the sauce, stirring occasionally. Serve and garnish with additional cilantro.
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Serving Size: 1 (1787g) | ||
Recipe Makes: 1 | ||
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Calories: 38 | ||
Calories from Fat: 9 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12mg | 0 % | |
Potassium 136.5mg | 4 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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