Instant Pot Salsa Verde Chicken Recipes

Steps:

• Combine chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Select Saute function and shred chicken with 2 forks; simmer until you reach the desired consistency with your sauce. Season with more salt and pepper before serving with cilantro and lime juice.

Steps:

• Combine tomatillos, jalapenos, onion, water, and garlic in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let cool for 10 minutes.
• Stir in cilantro, lime juice, and salt. Blend until smooth using an immersion blender.
• Transfer mixture to 2 pint-sized canning jars with lids. Refrigerate until cool and thickened.

Steps:

• Place chicken breasts in an electric pressure cooker (such as Instant Pot®). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
• Place lid on the pot and lock in place. Select the Poultry setting and set the timer for 15 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Shred the cooked chicken.