If you like fries and salsa, then you’ll love the chicken salsa verde. The Instant Pot makes this an easy weeknight meal the whole family will enjoy.
- 1 tbsp Oil
- 1 whole Onion, diced
- 1 whole Green pepper, diced
- 1 whole Jalapeno, diced
- 1 tbsp onion powder
- 1 tbsp granulated garlic
- 1 tbsp Cumin powder
- 2 pounds Boneless skinless chicken thighs, sliced
- 18 ounces, liquid Favorite green salsa
- 2 cups Frozen roasted corn
- ½ cups Hatch Green Chilis, sliced
- 2 whole Limes, quartered
- 1 bunch Cilantro, chopped
- 1 bunch Green onion, white and green parts chopped
In a skillet over high heat, add the oil and roast the onions, green peppers and jalapenos until they begin 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 blend to the Instant Pot. Stir to combine. Set Instant Pot to Manual and let the pressure come on for 8 minutes, then let the pressure release naturally for 10 minutes. Release the remaining pressure. If the sauce is too runny, remove the chicken and simmer the salsa verde until reduced. Return the chicken.
Serve over rice or fries or cauliflower rice and garnish with lime, cilantro and green onions.
Note: You can sauté vegetables in the Instant Pot using the sauté function. I don’t prefer this method because I like to control the heat and get a really good blister on my vegetables. If you want a one-pot wonder, go for it!