Ingredients
- A duo of skinless, boneless chicken breast halves, weighing around 2 pounds
- A splash of vibrant green salsa, approximately 1 ½ cups (salsa verde)
- A tin of chopped green chilies, 4 ounces in size
- A medium white onion, sliced thinly after being halved
- 1 jalapeno pepper, minced delicately after deseeding
- A cluster of 8 minced garlic cloves
- An envelope of sazon seasoning, weighing 1.41 ounces
- A hint of ground cumin, around 1 teaspoon
- Season with a sprinkle of kosher salt and ground black pepper to your liking
- A bunch of fresh cilantro, finely chopped
- A dash of lime juice, about 1 tablespoon or to suit your taste
Step 1
Mix together chicken, salsa, chiles, diced onion, jalapeno, minced garlic, sazon seasoning, aromatic cumin, along with a pinch of salt and a sprinkle of pepper in a versatile pressure cooker like the beloved Instant Pot. Seal the lid securely and engage high pressure as per the appliance's guidelines, then set the timer for a quick 10 minutes. Allow for a 10 to 15 minute window for the pressure to gradually intensify.
Step 2
Once the cooking is done, let the pressure release naturally, which could take anywhere from 10 to 40 minutes based on the cooker. Unlock and lift off the lid to reveal the flavorful concoction within.
Step 3
Switch on the Saute function and use two forks to effortlessly shred the tender chicken. Let it simmer gently until the sauce reaches your desired thickness. Taste and adjust the seasoning with a touch more salt and pepper as needed. Serve this delectable dish garnished with fresh cilantro and a splash of zesty lime juice to elevate the flavors even more.
Extra Tips & Suggestions
- 1. Keep your salsa verde in a tightly sealed jar in the refrigerator. This will preserve its freshness and flavor for a longer time.
- 2. If you have extra cooked chicken, store it in an airtight container in the fridge to use for quick and easy meals throughout the week.
