I followed this recipe: https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html
The recipe has you dump everything into the pressure cooker. Instead I roasted half the peppers and half the onion at 450 in the toaster oven until it was blistered (though the white onion never did).
We used big thigh/drumstick combos and 15 min in the pressure cooker didn't quite cook them through. Not sure how to fix this in the future. We ended up putting it in the oven for another 20 min (just to be safe). Then we de-chickened it, chopped it (instead of shredding it) and re-added to the blended sauce.
Note: This was quite spicy. Probably need to cut it with rice and/or sour cream or both.
To re-make: Consider how to ensure chicken is cooked. Use fewer serrano's. Maybe try without roasting (since that's faster) to see if it's still good.
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