Description
A quick and flavorful Pressure Cooker Salsa Verde Chicken recipe that combines tender chicken breasts with vibrant salsa verde for a juicy, tangy meal ready in under 30 minutes. Perfect for busy weeknights, this easy-to-make dish is packed with bold flavors and healthy ingredients, making it ideal for tacos, bowls, or served with rice.
Ingredients
Scale
Chicken and Main Ingredients
- 2 skinless, boneless chicken breasts
- 1 cup salsa verde (fresh or store-bought)
- 1 cup chicken broth
- 1 tablespoon fresh lime juice
Aromatics and Seasonings
- 2 garlic cloves, roughly chopped
- 1 medium onion, roughly chopped
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Ingredients: Gather all your ingredients and roughly chop the onion and garlic. Measure out the salsa verde and chicken broth so everything is ready to go into the pressure cooker.
- Sauté Aromatics: If your pressure cooker has a sauté function, heat a little oil and sauté the onion and garlic until fragrant and translucent to enhance the depth of flavor.
- Add Chicken and Seasonings: Place the chicken breasts in the cooker, sprinkle with ground cumin, salt, and pepper. Pour the salsa verde and chicken broth on top, ensuring the chicken is mostly submerged.
- Cook Under Pressure: Seal the pressure cooker lid and cook on high pressure for 10 minutes. Allow a natural pressure release for 5 minutes, then perform a quick release to remove any remaining pressure.
- Shred and Finish: Remove the chicken breasts, shred them using two forks, then stir the shredded chicken back into the sauce. Add fresh lime juice and chopped cilantro for an extra burst of freshness before serving.
Notes
- Use fresh salsa verde for the brightest flavor.
- Do not overcook to keep the chicken juicy and tender.
- Allow a natural pressure release for 5 minutes to retain moisture.
- Adjust salt after cooking as salsa verde and broth may contain salt.
- This recipe freezes well; double the portions for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 10 minutes under pressure + 5 minutes natural release
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg