Meet your new weeknight lifesaver. This Instant Pot Creamy Salsa Verde Chicken is about to be your new go-to. This recipe is quick, easy, delicious, and so versatile that you could eat it every night this week (and hey, who’s stopping you?)
Instant Pot = Instant Gratification
In case you haven’t been paying attention, Instant Pots are all the rage, and for good reason. Let’s all be honest here, why slow cook when you can instant cook? This is America, after all, land of the free and home of instant gratification. When we want something, we want it now.
Kidding, of course. You don’t have to go burn all your favorite slow cooker recipes (or delete them from your browser history.) There are still plenty of benefits to cooking with a slow cooker, so it’s not just some sad trend of the past. That said, Instant Pots are for sure worth the hype.
These multi-fuction kitchen wizards are just about the most useful appliance you can possibly have. There’s not much these things can’t do. In fact, with an Instant Pot in the kitchen, you may become more or less obsolete in the dinner prep department.
Just kidding, it can’t work itself. (If only.) Also, a self-running Instant Pot taking over the household kind of sounds like the plot to a bad made-for-TV horror movie (Lifetime, hit me up?)
But I digress. The point is, the Instant Pot really does make your life a lot easier, and it makes it super simple to prepare healthy, delicious meals quickly. If you’re new to the Instant Pot game, allow this Instant Pot Creamy Salsa Verde Chicken recipe to introduce you. (I think you two will definitely hit it off.)
Perfect Salsa Verde Chicken In An Instant
This tasty recipe seriously could not be easier. With just a few ingredients and 25 minutes, you’ll have a delicious batch of creamy, zesty salsa verde chicken, all thanks to the Instant Pot.
This simple recipe uses shredded chicken, a jar of your favorite salsa verde, and chili powder and diced jalapeño for that signature spice.
The trick to this extra creamy (yet super healthy) recipe? Plain Greek yogurt. Yep, it’s the clean eating go-to in just about any rich and creamy recipe, and it really takes this salsa verde chicken to the next level.
Once you’ve whipped up a batch of this chicken, there are so many different ways to enjoy it. Serve it over brown rice or quinoa (my favorite), or serve with tortillas to make tacos, burritos, or even quesadillas. The possibilities are endless, and you can really stretch this recipe to make several different meals. Weeknight lifesaver, right?
If you loved this Instant Pot Creamy Salsa Verde Chicken, be sure to leave a comment telling us your favorite way to serve it!
Yield: 6 servings | Serving Size: 1 1/2 cups | Calories: 254 | Total Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 117mg | Sodium: 646mg | Carbohydrates: 7g | Fiber: 2g | Sugar: 4g | Protein: 38g | SmartPoints (Freestyle): 0 |
- 2 pounds boneless, skinless chicken breast
- 1 (16 ounce) jar salsa verde
- 1 jalapeno, deseeded, deveined and diced
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- Add all ingredients to the Instant Pot except for the yogurt. Place the lid on the bot insuring the vent is seal. Set the Instant Pot to manual with high pressure. Cook for 15 minutes, when time is up let the steam naturally release for 5 minutes then manually release the steam and open the pot.
- Remove the chicken and shred. Return the shredded chicken to the Instant Pot with the yogurt and stir until smooth. Change the Instant Pot Setting to saute and bring the mixture to a simmer. Simmer for 5 minutes. Serve hot and enjoy!