Salsa Verde Chicken (Instant Pot)

Name: Salsa Verde Chicken (Instant Pot)
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb (1360 g) Boneless skinless chicken breasts or thighs; 16 oz (450 g) (1 jar) Salsa verde; 1 tsp (5 g) Cumin; 1/2 tsp (2.5 g) Salt; 1 tsp (5 g) Garlic powder (fresh chopped optional); Juice of 1 lime (optional) Lime juice; 15 oz (425 g) (1 can, optional) Corn (canned, drained); 15 oz (425 g) (1 can, optional) Black beans (canned, drained & rinsed)

Tim Griffin @cook_115067908

Batch meal serves 6 as is. Delicious and easy. Might add a jalapeño for some spice.

Tim Griffin @cook_115067908

Batch meal serves 6 as is. Delicious and easy. Might add a jalapeño for some spice.

Saved

Ingredients

About 90 minutes

6 servings

3 lb (1360 g)Boneless skinless chicken breasts or thighs
16 oz (450 g)(1 jar) Salsa verde
1 tsp (5 g)Cumin
1/2 tsp (2.5 g)Salt
1 tsp (5 g)Garlic powder (fresh chopped optional)
Juice of 1 lime (optional) Lime juice
15 oz (425 g)(1 can, optional) Corn (canned, drained)
15 oz (425 g)(1 can, optional) Black beans (canned, drained & rinsed)

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Steps

About 90 minutes

1

Place chicken in Instant Pot. Pour salsa verde over. Sprinkle cumin, salt, and garlic powder.
2

If salsa is thick, add ¼ cup water or broth.
3

Close lid, set valve to Sealing. Cook on High Pressure: 12 min for breasts, 10 min for thighs.
4

Let pressure release naturally for 10 min, then vent.
5

Check chicken is 165°F (74°C) and shreds easily. If not, cook 2 min more.
6

Remove chicken, shred with forks or mixer.
7

Sauté juices in Instant Pot for 10 min to thicken.
8

Return shredded chicken to pot, stir to coat. Add lime juice.
9

Stir in corn and black beans if using.
10

Portion into 6 containers, spooning juice over each.