Salsa Verde Chicken
Salsa Verde Chicken is a breeze! Just throw it all in the pressure cooker—chicken, salsa verde, black beans, corn, and Cheddar. Serve over rice with toppings like sour cream, avocado, cilantro, and lime.
Servings: 6 servings
Cost: $9.12
Equipment
Ingredients
- 1 (16-ounce) jar Salsa Verde 2 cups, see note 1
- 1-1/2 pounds boneless, skinless chicken thighs see note 2
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Salt and pepper
- 1 (15-ounce) can black beans rinsed and drained
- 1-1/2 cups frozen corn
- 1-1/2 cups freshly shredded sharp Cheddar cheese 5 ounces, see note 3
- Serving suggestions see note 4
Instructions
- Pour salsa verde into the Instant Pot or other pressure cooker. Nestle the chicken thighs on top of the salsa verde in an even layer. Sprinkle seasonings evenly on top of the chicken and salsa. Season to taste with salt and pepper (I add 3/4 teaspoon salt and 1/4 teaspoon pepper, but add to taste). Cover pressure cooker and seal. Place venting valve to “sealed.”
- Select the “Manual” or “Pressure Cook” function and cook on high pressure for 8 minutes. (Keep in mind that pressure needs to build inside the pot, so the timer won’t start counting down for a few minutes.) Once cook time is up, let the pressure release naturally for 5 minutes (don’t do anything or release the valve). Once 5 minutes is up, carefully hit the release button to let out the remaining pressure and steam. (Keep your hands and face away from the venting steam—don’t let it burn you!)
- Use tongs to remove the chicken. Before shredding the chicken, add the frozen corn and drained black beans to the pot. Give everything a good stir and cover to keep it all warm and thaw the corn. Use 2 forks to shred chicken and discard any pieces of fat or gristle. Return fully shredded chicken to the pot and gently stir it through. Turn the control to “Sauté” to warm things through again for 1 minute. Turn it off and sprinkle with cheese. Cover and let melt for a few minutes before gently stirring through. Don’t stir too much or it will make the chicken stringy!
- Use tongs to remove chicken onto prepared rice. Top bowls with lots of sour cream, a squeeze of fresh lime juice, fresh cilantro, and a diced ripe avocado as desired. Enjoy promptly!
Video
Notes
Note 1: Use a salsa verde you know you enjoy. I use Herdez® Mild Salsa Verde in this recipe.
Note 2: No need to trim the fat off the chicken thighs—you want the fat for cooking and it comes off easily after it is cooked! I tested this recipe with chicken breasts and didn’t enjoy it as much.
Note 3: I highly recommend is grating your own cheese. Pre-grated cheese contains preservatives that keep the shreds from clumping together in the bag, but they also keep the cheese from melting smoothly in this recipe. Use your favorite cheese or a blend of a few. I love sharp Cheddar cheese best, but some other favorites are pepper Jack or Monterey Jack.
Note 4: Serving suggestions: Ready Rice with sour cream (light/fat-free is great), fresh lime, fresh cilantro, and/or ripe avocado. For a quick rice base, use Cilantro-Lime Ready Rice, which is already cooked and just needs to be heated to warm it through.
Storage: Transfer the cooled chicken mixture to an airtight container and store it in the fridge for up to 3-4 days. Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 24.3g | Protein: 36.1g | Fat: 17g | Cholesterol: 139.2mg | Sodium: 1053.6mg | Fiber: 7g | Sugar: 5.2g