Best Instant Pot Salsa Verde Chicken Recipes
INSTANT POT SALSA VERDE CHICKEN
This Instant Pot Salsa Verde Chicken is packed with flavor and super easy to prepare for weeknight dinners! If you're looking for a versatile and easy chicken recipe that everyone will love, this is it.
Provided by Cookies & Cups
Categories Chicken
Time 30m
Number Of Ingredients 5
Steps:
- Place all the ingredients in your Instant Pot or pressure cooker.
- Set cooker to high pressure for 25 minutes.
- When the timer goes off, quick release the pressure and shred the chicken with 2 forks.
Nutrition Facts : ServingSize 1 Scoop, Calories 281 calories, Sugar 3.4 g, Sodium 1186.2 mg, Fat 7.4 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 1.9 g, Protein 43.9 g, Cholesterol 132.4 mg
INSTANT POT® SALSA VERDE CHICKEN
An infinitely riffable Instant Pot® chicken recipe that is great served with rice and beans or changed into the foundation of a soup or a filling for any number of applications. Whenever possible, don't leave out the sazon, as it's awesome and because umami is a delight. Serve with any combination of cooked rice, tortillas, pepitas, queso Oaxaca, diced avocado, beans, etc.
Provided by MDMONS
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Select Saute function and shred chicken with 2 forks; simmer until you reach the desired consistency with your sauce. Season with more salt and pepper before serving with cilantro and lime juice.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 6.8 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 0.8 g, Sodium 1126.6 mg, Sugar 2.8 g
INSTANT POT® SALSA VERDE
Salsa verde made easy with the help of your multi-functional pressure cooker. Bottled sauce will never be the same again.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 40m
Yield 32
Number Of Ingredients 8
Steps:
- Combine tomatillos, jalapenos, onion, water, and garlic in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let cool for 10 minutes.
- Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.
- Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.
Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.5 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.2 g, Sodium 73.3 mg, Sugar 0.9 g
INSTANT POT® SALSA CHICKEN
An Instant Pot® makes an easy weeknight meal even easier! Frozen chicken breasts are combined with taco seasoning and salsa for a tasty Mexican-themed meal. You can use the meat for tacos, burrito bowls, or as a topping for baked potatoes. So many possibilities! I used this the first night for chicken quesadillas. The second night I used it as a topping for baked potatoes with shredded cheese, pickled jalapenos, and sour cream.
Provided by Tammy Lynn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
- Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 13.9 g, Cholesterol 118 mg, Fat 4.8 g, Fiber 1 g, Protein 45.9 g, SaturatedFat 1.4 g, Sodium 1545.5 mg, Sugar 4.6 g
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