Instant Pot Creamy Salsa Verde Chicken
The ultimate comfort food, Instant Pot Creamy Salsa Verde Chicken is a creamy, zesty dish that is perfect for an easy weeknight dinner. With tender chicken and vibrant flavors, it’s a satisfying meal that will leave you craving more. Make it tonight for a delightful dining experience!
Equipment
- Instant Pot
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Saucepan
Ingredients
- 2 pounds boneless and skinless chicken breasts
- 16 ounces salsa verde
- 1 jalapeño, deseeded, deveined, and diced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup Greek yogurt plain
Instructions
- Add all ingredients to the Instant Pot except for the yogurt. Place the lid on the pot ensuring the vent is sealed. Set the Instant Pot to manual with high pressure. Cook for 15 minutes, when time is up let the steam naturally release for 5 minutes then manually release the steam and open the pot.
- Remove the chicken and shred. Return the shredded chicken to the Instant Pot with the yogurt and stir until smooth. Change the Instant Pot Setting to saute and bring the mixture to a simmer. Simmer for 5 minutes. Serve hot and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to four days. It also reheats well in the microwave.
- Freezing: You can freeze the dish for up to three months. Just thaw it overnight in the refrigerator before reheating.
- Pairing: Serve with warm tortillas, rice, or topped over a fresh salad for a healthy option.
- Heat Level: Adjust the amount of jalapeño or add more spices to customize the heat level to your liking.
- Variations: Try adding beans or corn for extra texture and flavor. You can also switch out the salsa verde for a different sauce.