Easy Instant Pot Salsa Verde Chicken Food

INSTANT POT SALSA VERDE CHICKEN

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.

EASY INSTANT POT SALSA VERDE CHICKEN

Steps:

• Add oil to the bottom of the Instant Pot (or electric pressure cooker). Select the "Sauté" setting and choose high heat. When the oil is hot and shimmering, add the garlic and stir it around the pot for 10 seconds. Pour in salsa verde and cook until warmed through. Taste the salsa and season with salt if needed. Cancel the 'Sauté' function.
• Nestle the chicken into the warmed salsa then secure the lid. Select the "Pressure Cook" or "Manual" function and cook on high pressure for 8 minutes. Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes.
• When the cook time is up, do not immediately open the lid and instead let the pressure naturally release for about 5 minutes. After 5 minutes, release the remaining pressure by using the quick release button (be careful to keep your hands and face away from the venting steam).
• Transfer the chicken to a cutting board and use two forks to shred it (you can also do this in the in the pot itself). Stir the shredded chicken, sour cream and the cilantro into the salsa verde sauce. Serve over rice, cooked grains or in tortillas.

INSTANT POT® SALSA CHICKEN

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.

INSTANT POT® SALSA VERDE CHICKEN

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.

INSTANT POT® SALSA VERDE

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.