Instant Pot Salsa Verde Chicken
If you only have a few minutes to throw dinner together this instant pot salsa verde chicken is so flavorful and versatile. If you want to make tacos, enchiladas, tostadas, a salad and the list goes on.
PREP TIME
5 minutes
COOK TIME
30 minutes
INGREDIENTS
9
Serves: 6
Ingredients
- 2 lb2 lb2 lb Chicken Breast
- 1 whole1 whole1 whole Onion, Chopped roughly
- 2 cloves2 cloves2 cloves Garlic, Chopped
- 1 Tbsp1 Tbsp1 Tbsp Sea Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Organic Cumin - Primal Palate
- 1 Tbsp1 Tbsp1 Tbsp Mexican Oregano, Dried
- 0.25 cup0.25 cup0.25 cup Chicken Broth
- 12 fl oz12 fl oz12 fl oz Salsa Verde, I used Trader Joe’s salsa but your favorite salsa verde salsa will work
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Chop your onion and garlic
- 2. Add all of your ingredients to the instant pot.
- 3. If frozen pressure cook for 35 minutes. If your chicken is defrosted cook for 20 minutes. Let the instant post depressurize on its own.
- 4. Shred your chicken and enjoy
Notes
If using a slow cooker place everything in the slow cooker. Cook on high for 4 hours or low for 8 hours.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Nut Free Paleo Poultry Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 321 |
| Fat: | 13 g |
| Carbohydrates: | 8 g |
| Protein: | 31 g |
| Cholesterol: | 93 g |
| Sodium: | 1799 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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