Description
This Instant Pot Chicken with Salsa Verde is a flavorful, easy-to-make dish perfect for any weeknight dinner.
Ingredients
Scale
- 16 ounces salsa verde, mild, medium or hot
- 1/2 cup chicken broth
- 4-ounce can green chiles, mild, medium or hot
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional, but highly recommended)
- 2 to 2 1/2 pounds boneless, skinless chicken breasts or chicken thighs
- 1/2 teaspoon salt, more or less
- to taste chopped cilantro
- to taste tortilla chips
- to taste cooked rice
- to taste shredded cheese
- to taste tortillas
- to taste avocados
Instructions
- Lightly grease the Instant Pot insert with cooking spray (this helps prevent a burn warning from occurring during cooking).
- To the insert, add the salsa verde, chicken broth, green chiles, cumin, garlic powder, onion powder, oregano, and smoked paprika. Stir to combine.
- Nestle the chicken into the broth mixture (but don’t press the chicken all the way to the bottom of the pot).
- Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 to 15 minutes (or all the way). Release the remaining pressure, if needed.
- Shred the chicken (either remove it and shred in a separate dish or shred right in the Instant Pot).
- Toss the shredded chicken with the sauce. IMPORTANT: Taste and add salt, if needed. Keep covered and warm until serving.
- Serve the chicken and sauce over rice with shredded cheese, diced avocados, chopped cilantro, and crushed tortilla chips or serve the chicken in tortillas with desired toppings.
Notes
- This dish can be customized with your favorite toppings and served in various ways, such as in tortillas or over rice.
- Consider adding more spices for additional flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup