4 Ingredient Salsa Verde Chicken {THM-FP, Low Carb, Instant Pot}
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Fork tender chicken smothered in salsa verde - only four ingredients and one pot!
This is another one of those recipes that is so simple it could hardly be called a "recipe." I mean, really, all you do is dump a few things into your Instant Pot, push a couple of buttons, and walk away! Can you call that a "recipe?"
My husband bought me an Instant Pot for Christmas, and let me tell you, I am in LOVE! I use it 4-5 days a week! It makes perfect hard-boiled eggs, cooks dried beans in less than 45 minutes, and makes perfect and tender chicken breasts every time. Whats not to love?
This recipe is my first ever Instant Pot recipe on the blog, and I am so excited about it! This chicken is perfectly moist and tender, and the spices and salsa give it such a lovely burst of flavor. For Trim Healthy Mamas, this is a Fuel Pull (meaning it is low in both carbs and fat). But feel free to change it to suit your preferences. Add sour cream and cheese to make it an "S" or serve it with a side of brown rice for a delicious and filling "E" meal. There are so many options!
So what do you need for this recipe?
1 Pound Boneless Skinless Chicken Breast
½ Teaspoon Chili Powder
½ Teaspoon Cumin
1 Cup Salsa Verde
½ Cup Water
(Okay, so that is technically 5 ingredients, but I thought you would let me slide since water isn't really an "ingredient." Pretty please?)
This is a new favorite dish for us, and I hope you will like it just as well! Lately, I have been trying to focus more on simple suppers and side dishes that do not require a lot of special ingredients. I know in real life most of us are crazy busy and need fast and healthy options! And while I love dessert as much as the next gal, we cannot live on that alone! Amen? Amen!
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Ingredients
- 1 Pound Thawed Boneless Skinless Chicken Breast
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Chili Powder
- 1 Cup Salsa Verde I used the Great Value Brand
- ½ Cup Water
Instructions
- Place chicken breasts in your Instant Pot Liner.
- Sprinkle with cumin and chili powder.
- Pour salsa verde and water over the top.
- Lock lid into position and make sure the steam vent is closed.
- Cook on Manual High Pressure for 10 minutes, and do a Natural Pressure Release for 15 minutes.
- Move steam vent to release remaining steam (if any).
Notes
Nutrition
I don’t have an InstaPot so can I just put all ingredients in crockpot?
Absolutely!
This looks delicious! Can you tell me what size Instant Pot you use? I'm getting ready to buy one of the Duos, but can't decide between 6 qt or 8 qt. I normally like to make recipes with about 6-8 servings (such as the thm cookbook recipes) so we have plenty of leftovers and less time in the kitchen. 🙂 So I'm afraid the 6 qt IP may not be big enough. I appreciate any advice you can give!
I have the 6 quart model and it has been big enough for anything I have done so far. 🙂
Get the 8. More room to piggy back (like green beans and hard boiled eggs in layers). You won’t be sorry you went bigger.
Made this today and it was so fast and easy for our Sunday dinner! We're on keto for the time being, so I opened the lid after the pressure was down, put a piece of jack cheese on top of each breast and replaced the lid long enough for it to melt. Sliced fresh avocado over the top. Absolutely yummy! If I had wanted, we could also have put a dollup of sour cream on top, but the cheese was more than sufficient for that added touch! When we're not on keto anymore, it will be delish just as the recipe called for!
This tasted good. But there was so. much. broth. left over. Any good ideas how to turn that into a soup???