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Directions

1. 1
   In 6-quart (6 l) instant pot turned to the browning mode, combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, and cumin.
2. 2
   Season with kosher salt and stir well.
3. 3
   Close the instant pot and lock the lid.
4. 4
   Set the machine to cook at high pressure.
5. 5
   Set the timer to cook for 15 minutes.
6. 6
   Turn off the instant pot and open the lid.
7. 7
   Using tongs, transfer cooked chicken thighs to a bowl and set aside.
8. 8
   Add fresh cilantro and fish sauce to remaining mixture in instant pot.
9. 9
   Using a hand blender, blend until smooth, then season to taste with salt.
10. 10
    Debone and shred cooked chicken thighs, the return to sauce in the instant pot.
11. 11
    Give a final stir and transfer chicken mixture to serving plates.
12. 12
    Serve with warm tortillas and lime wedges.