Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Turn on the Instant Pot and select the sauté function.
- Add olive oil and let it heat.
- Season chicken breasts with salt, cumin, garlic powder, and onion powder.
- Brown the chicken for about 3 minutes on each side.
- Add salsa verde to the pot.
- Close the lid and set the pressure valve to sealing.
- Cook on high pressure for 10 minutes.
- Allow natural release for 5 minutes, then quick release the remaining pressure.
- Shred the chicken with two forks and mix it with the sauce.
Notes
- Serve with tortillas or over rice.
- Store leftovers in an airtight container in the fridge.
- This recipe can be doubled for larger servings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Instant Pot, Salsa Verde, Chicken, Quick Meal, Easy Recipe