Ingredients
- 2 pounds skinless, boneless chicken breast halves
- 1 ½ cups green salsa (salsa verde)
- 1 (4 ounce) can chopped green chilies
- 1 medium white onion, halved and thinly sliced
- 1 jalapeno pepper, seeded and minced
- 8 cloves garlic, minced
- 1 (1.41 ounce) package sazon seasoning
- 1 teaspoon ground cumin
- kosher salt and ground black pepper to taste
- 1 bunch cilantro, finely chopped
- 1 tablespoon lime juice, or to taste
Why This Dish Is So Satisfying
Cooking Pointers
- Make sure to brown the chicken before pressure cooking for extra depth of flavor.
- Allow natural pressure release for a few minutes to keep the chicken juicy and tender.
Step 1
Ad the chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper into your Instant Pot. Give everything a good stir to combine. Lock the lid in place and set the pressure cooker to high for 10 minutes. It will take about 10 to 15 minutes for the pressure to build before the timer starts.
Step 2
Once the cooking time is up, let the pressure release naturally—this can take anywhere from 10 to 40 minutes, so be patient. When it’s safe to open, remove the lid.
Step 3
Switch the Instant Pot to the sauté setting. Use two forks to shred the chicken right in the pot, then let it simmer for a few minutes until the sauce thickens to your liking. Taste and add more salt and pepper if needed. Serve topped with fresh cilantro and a squeeze of lime juice for a bright finish.
