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Instant Pot Salsa Verde Chicken
Jan. 8th, 2021 05:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
libbiFrom The Ultimate Instant Pot Cookbook for Two, a book I received as a gift some Christmas ago. The Instant Pot was also a Christmas gift at one point, and I use it rarely, so this is a great challenge for me to try new things.
Creamy Salsa Verde Chicken
- 10 oz boneless, skinless chicken thighs
- 1 1/2 cups tomatillo-based green salsa
- 1/2 cup heavy (whipping) cream
- 1/2 cup shredded Monterey Jack cheese
- 1 cup cooked white rice
1. Place the chicken in the inner pot and add the salsa.
2. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
3. Unlock the lid. Remove the chicken to a sheet pan or bowl and let cool for a few minutes. Stir the cream into the sauce in the pot. Keep the sauce warm. When ready to serve, stir in the cheese.
4. When the chicken is just cool enough to handle, cut or pull it into small chunks. finish the dish by mixing the chicken back into the cheesy sauce. Serve it over the rice.
Modifications: I had some chicken breasts already in the freezer so I used those instead. I don't know if that makes a huge difference.
Verdict: This got a nod of approval from my husband! I think I'd change a few things. The tomatillo salsa I bought was more watery than our usual brand (and I also added extra because there was so little left in the jar), so I think I'd try and find a thicker tomatillo, if that exists. This dish, while tasty, felt plain to me, so I think I'd add some corn or black beans when I add the chicken back into the sauce. I'd love to make this with the Mexican Rice posted yesterday, as I think that'd take the dish up a notch!
Creamy Salsa Verde Chicken
- 10 oz boneless, skinless chicken thighs
- 1 1/2 cups tomatillo-based green salsa
- 1/2 cup heavy (whipping) cream
- 1/2 cup shredded Monterey Jack cheese
- 1 cup cooked white rice
1. Place the chicken in the inner pot and add the salsa.
2. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. After cooking, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
3. Unlock the lid. Remove the chicken to a sheet pan or bowl and let cool for a few minutes. Stir the cream into the sauce in the pot. Keep the sauce warm. When ready to serve, stir in the cheese.
4. When the chicken is just cool enough to handle, cut or pull it into small chunks. finish the dish by mixing the chicken back into the cheesy sauce. Serve it over the rice.
Modifications: I had some chicken breasts already in the freezer so I used those instead. I don't know if that makes a huge difference.
Verdict: This got a nod of approval from my husband! I think I'd change a few things. The tomatillo salsa I bought was more watery than our usual brand (and I also added extra because there was so little left in the jar), so I think I'd try and find a thicker tomatillo, if that exists. This dish, while tasty, felt plain to me, so I think I'd add some corn or black beans when I add the chicken back into the sauce. I'd love to make this with the Mexican Rice posted yesterday, as I think that'd take the dish up a notch!
