Instant Pot Salsa Verde Chicken

Instant Pot Salsa Verde Chicken puts Chopped cilantro, Tortilla chips and Cooked rice at the center of a chicken recipe and finishes in about 45 minutes, enough for 6 to 7 servings.

• Yield 6 to 7 servings
• Ready in 45 minutes
• Prep 15 minutes
• Cook 10 minutes

Ingredients

For Serving

• Chopped cilantro
• Tortilla chips
• Cooked rice
• Shredded cheese
• Tortillas
• Avocados

Instructions

1. Lightly grease the Instant Pot insert with cooking spray (this helps prevent a burn warning from occurring during cooking).
2. To the insert, add the salsa verde, chicken broth, green chiles, cumin, garlic powder, onion powder, oregano and smoked paprika. Stir to combine.
3. Nestle the chicken into the broth mixture (but don't press the chicken all the way to the bottom of the pot).
4. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 to 15 minutes (or all the way). Release the remaining pressure, if needed.
5. Shred the chicken (either remove it and shred in a separate dish or shred right in the Instant Pot).
6. Toss the shredded chicken with the sauce. IMPORTANT: Taste and add salt, if needed. Keep covered and warm until serving.
7. Serve the chicken and sauce over rice with shredded cheese, diced avocados, chopped cilantro, and crushed tortilla chips or serve the chicken in tortillas with desired toppings.

Give it a minute off the heat, then serve it while it is still hot.