Pressure cooker chicken chile verde, served as tacos

Split the poblanos and anaheims in half and remove seeds and ribs; roughly chop with one serrano. Put in the pressure cooker insert.

Add the tomatillos, half a large onion and three whole garlic cloves.

Rinse the vegetables in the insert and pour off the water, leaving a little to help generate steam.

Start heating the insert on the stovetop so it begins to steam.

Add the boneless, skinless chicken, a big pinch of salt and freshly ground cumin.

Add about half a cup of chicken stock, just enough to get steam going; the vegetables and raw chicken release the rest of the liquid.

Move the insert to the electric pressure cooker and cook at maximum pressure (12 to 15 PSI) for 15 minutes after it comes to pressure; about 10 minutes on high in a stovetop pressure cooker.

Quick-release the pressure.

Meanwhile dip store-bought tortillas in water with a little fat and heat on a griddle until pliable; stack, wrap in a towel and let them steam.

Lift out the chicken, blend the sauce with a hand blender, return the chicken and shred it with a spoon.

Roughly chop cilantro and mix with diced onion.

Build tacos with chicken and sauce, cilantro and onion, a squeeze of lime and hot sauce.