Instant Pot Salsa Verde Chicken
The ultimate comfort food that's quick and easy to prepare! Enjoy tender chicken infused with zesty salsa verde in just minutes. Perfect for meal prep or a family dinner!
Equipment
- Electric Pressure Cooker (6 or 8 quart)
Ingredients
- 1 tablespoon Olive Oil
- 1 small Onion diced
- 1 tablespoon Garlic minced
- ⅓ cup Chicken Stock or pineapple juice
- 1 cup Salsa Verde
- 1 tablespoon Honey
- 2 pounds Chicken Breasts
- ½ teaspoon Salt
- 1 lime Lime juiced (optional)
Instructions
- Start by turning your Instant Pot to the Sauté function. Allow it to heat up for a minute, then add the olive oil. You’ll know it’s ready when the oil shimmers slightly.
- Once the oil is hot, toss in the diced onions. Sauté them for about three to four minutes until they become translucent and fragrant. This step is crucial as it lays the foundation of flavor for your dish.
- Next, add the minced garlic to the pot. Sauté it for another minute, being careful not to let it burn, as burnt garlic can make the dish taste bitter.
- Pour in the chicken stock or pineapple juice and salsa verde, scraping the bottom of the pot with a wooden spoon. This ensures that any browned bits from the onions and garlic are incorporated into the sauce, heightening the flavor.
- Now, it's time to add the chicken breasts. Submerge them in the liquid, making sure they're well coated. Season them with salt for added flavor.
- Secure the lid on the Instant Pot and set it to cook on high pressure. If you're using small (6-ounce) chicken breasts, set the timer for six minutes. For larger (8 to 10-ounce) chicken breasts, set it for eight minutes.
- If you're starting with frozen chicken, increase the cook time to ten minutes for small breasts and twelve minutes for large ones. Don’t worry; the Instant Pot will get everything perfectly cooked!
- Once the cook time ends, allow the pressure to release naturally for ten minutes. This method helps keep the chicken moist and tender. Rushing it can result in dry meat.
- After releasing the pressure, open the lid and shred the chicken right in the pot. The juices will help keep it moist and flavorful, making it easy to pull apart.
- Finally, squeeze in the juice of a fresh lime to brighten the flavors. Stir everything together, and your delicious Instant Pot Salsa Verde Chicken is ready to serve!
Notes
- Tip 1: If you have leftovers, let the chicken cool down before transferring it to an airtight container. It can be stored in the fridge for up to four days.
- Tip 2: This dish freezes beautifully! Portion out the leftovers into freezer-safe containers and store them for up to three months. Just defrost in the fridge before reheating.
- Tip 3: Serve this dish with warm tortillas, rice, or a fresh salad for a balanced meal. It also pairs well with avocado and cilantro.
- Tip 4: If you prefer a little heat, consider adding jalapeños or a pinch of cayenne pepper to the sauce.
- Tip 5: To make this dish paleo, skip the honey and use a natural sweetener like maple syrup if desired.
- Tip 6: While this recipe is designed for the Instant Pot, you can also make it using a slow cooker. Just adjust the cooking time according to your appliance.