Instant Pot Salsa Verde Chicken

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Say goodbye to bland chicken and hello to an explosion of taste in every bite! With the convenience of the Instant Pot, you can have this flavorful chicken dish on your plate in no time. Spice up your culinary adventures with our Instant Pot Salsa Verde Chicken and experience the magic of tender chicken breasts infused with vibrant flavors!

INGREDIENTS

Chicken: I prefer to use boneless and skinless chicken breasts when I make this. However, you could swap the chicken breasts out for chicken thighs or even mix it up and do 1lb. of each - the possibilities are endless!

Salsa Verde: you can either purchase a jar from the grocery store or make your own at home! Either will do for this recipe.

Avocado Oil: I love using unrefined Avocado oil in place of olive/vegetable oil whenever I can. This item is a staple in our pantry! A high fat oil that handles high temperatures - chefs kiss.

Taco Seasoning: I always find myself grabbing a premade taco seasoning mix from the cabinet, but it is really easy to throw together your own. My favorite is a simple mix of: smoked paprika, cumin, garlic powder, onion powder, oregano. Finish with some salt and pepper as needed, blend together and that's it!

Cilantro: totally optional for this dish! I know some people claim it tastes like soap?! I am not one of those people. I am the opposite. But if I'm making this for a group, I usually will skip mixing it in and instead offer it as a topping on the side.

HOW TO MAKE

• Prep all veggies and place to the side.

• Start with putting the instant pot on sauté setting, then add in your onions and sauté for 3-5 minutes. Once they look nice and translucent, add in the garlic and cook for an additional 1 minute while gently stirring.

• Place chicken breasts directly on top of the garlic and onions in your instant pot and season both sides.

• Pour salsa on top of chicken breasts.

• Cook on high pressure for 10 minutes. Let the steam naturally release for another 10 minutes. If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

• Take chicken breasts out, shred, add back in to the instant pot (or slow cooker) to mix back in with the remaining sauce.

• If you decide to use cilantro, this is where I would add it in - when everything is being mixed together.

HOW TO SERVE

I most often use this salsa verde chicken for at home burrito bowls or taco night. You could also serve as a salad topper, in a burrito, nachos or as a filling for a super tasty quesadilla! The possibilities are endless.

This is also a great protein idea for meal prepping! So simple to batch cook for the week ahead and divide it up. Reheats wonderfully.

VARIATIONS

• Instead of an Instant Pot, you can make this recipe in a slow cooker.

  
  

• You can also cook this on the stovetop in a large pot.

  
  

• Substitute red salsa for green to make classic salsa chicken.

RECIPE TIPS

Storage: When the chicken cools, transfer to an airtight container.

- Fridge - you can store in the refrigerator for 5-6 days.

- Freezer - you can store in the freezer for 3-4 months.

Reheating: I just pop the chicken in to the microwave when I go to reheat. I start with 45 seconds to 1 minute, checking the temperature as needed. You can also reheat on the stove top in a saucepan or skillet, medium heat.