SALSA VERDE CHICKEN (InstantPot)
TOOLS NEEDED
·
2 large freezer bags and 1 8-oz container with
lid
INGREDIENTS
·
Instant Pot
o
1 cup chopped onion
o
1 tbsp chopped garlic
o
¾ cup salsa verde
o
2 tbsp olive oil
o
1 tsp paprika
o
1 tsp cumin
o
1 tsp coriander
o
1 tsp kosher salt
o
½ tsp black pepper
o
2 lb chicken breast
·
Sauce
o
½ cup tomato salsa
o
1 tbsp dried cilantro
o
1/3 cup sour cream
·
Enough soft corn or tortillas for your family
DIRECTIONS
1.
Combine instant pot ingredients in large plastic
bag, massage to combine or place ingredients directly in instant pot or slow
cooker
2.
Combine sauce ingredients in 4-oz container.
3.
Freeze or cook immediately (see below)
At-Home Cooking Method:
SLOW-COOKER: Place contents of the chicken bag in
slow-cooker. Cover and cook on low for 6-8 hours or on high for 4-5 hours or
until chicken is tender and internal temperature reaches 165°F. OVEN: Preheat
oven to 325°F. Place contents of chicken bag into a Dutch oven or a large
baking dish with a tight fitting lid. Bake 2-3 hours, or until meat is fork
tender and internal temperature reaches 160°F. INSTANT POT: Set the cooking
time for 8 minutes. Spray pot liner with cooking spray and add contents of the
chicken bag. Lock the lid in place and seal the vent. When it's done,
immediately release the pressure. Check to see if the chicken is tender and
reaches an internal temperature of 165°F. Manually add extra time if needed. TO
SERVE: Using 2 forks, shred chicken, place on tortillas and top with creamy
salsa (stir salsa well).
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