Pressure Cooker Salsa Verde Chicken
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds boneless, skinless chicken thighs
- 1½cups jarred salsa verde
- 1(4-ounce) can mild chopped green chiles
- 8garlic cloves, finely chopped
- 1jalapeño, stemmed, seeded and diced
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon ground cumin
- 3scallions (green and white parts), thinly sliced
- 1small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
- Kosher salt, to taste
- Fresh lime juice, to taste
- Any combination of cooked rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving
Nutritional analysis per serving (4 servings)
268 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 36 grams protein; 822 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don’t add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.
- Step 2
Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.
- Step 3
Serve in bowls, alone or with rice, or in tortillas, with desired toppings.
Private Notes
Comments
I use the canned sauce technique all the time, it makes for a yummy stew, mild Herdez is my go to unless I buy it fresh from a Mexican grocer, I am lucky enough to be in San Diego. If you make it with pork butt and let it really reduce you get the yummiest carnitas. Adding green fresh garbanzos, when in season, or a handful of verdolagas or another green makes it a super complete meal, no need for extra starches
No slow cooker, no onion or garlic powder. Sautéed a cut up onion, then the garlic and cumin. Combine with all other ingredients including boneless, skinless thighs. Bring to boil on stovetop, then into 350 degree oven with lid on Dutch oven for 30 minutes, then lid off for 15 more. Served with flour tortillas, cilantro, scallions, queso, and sour cream, sides of rice and beans. Rave reviews!
One of our favorite recipes. We make it at least once a month. We will often throw in frozen corn, diced red bell peppers, spinach, or any other veggies we may have in the fridge at the end, while the sauce is reducing. Serve with avocado, shredded cheese, sour cream, and cilantro, with tortilla chips or taco shells. Sometimes we’ll also serve with pickled jalapeños and red onions, but I find it doesn’t even need it. Always a winner.
This is fantastic. Sort of like a green birria taco. So good.
This recipe is on regular rotation in my household. I’m a lazy cook so decided to try adding the rice into the Instapot - 1.5 cups rice, 3 cups chicken broth. I also add a can of cannellini beans. It was delicious! And the rice picked up a lot of the flavor from the salsa.
How would this be cooked in a traditional stove top pressure cooker?