Description
If you love chips and salsa, then you will love chicken salsa verde. The instant pot makes this an easy weeknight meal that the whole family will enjoy.
Ingredients
- 1 Tablespoon Oil
- 1 whole Onion, Diced
- 1 whole Green Pepper, Diced
- 1 whole Jalapeno, Diced
- 1 Tablespoon Onion Powder
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Ground Cumin
- 2 pounds Boneless Skinless Chicken Thighs, Sliced
- 18 ounces, fluid Favorite Green Salsa
- 2 cups Frozen Roasted Corn
- ½ cups Hatch Green Chiles, Sliced
- 2 whole Limes, Cut Into Quarters
- 1 bunch Cilantro, Chopped
- 1 bunch Green Onion, White And Green Parts Chopped
Preparation
In a skillet over high heat, add oil and roast onions, green peppers, and jalapenos until starting to brown. Add onion powder, granulated garlic, and ground cumin and stir to combine until fragrant.
Add chicken, salsa, frozen corn, green chiles, and onion spice mixture to the Instant Pot. Stir to combine. Set Instant Pot to Manual and let come to pressure for 8 minutes then allow the pressure to release naturally for 10 minutes. Release remaining pressure. If sauce is too thin, remove chicken and allow the salsa verde to simmer until reduced. Return chicken.
Serve over rice or chips or cauliflower rice and top with lime, cilantro, and green onions.
Note: You can saute veggies in the Instant Pot using the “saute” function. I don’t prefer that method because I like having control over the heat and getting a really good blister on my vegetables. If you want a one-pot wonder, go for it all!
