We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
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
1/2 Teaspoon Chili Powder
1/2 Teaspoon Cumin
1 Cup Salsa Verde
1/2 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!
This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. Thank you for your support!
Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box on the right sidebar if you are on a desktop, or at the very bottom of this post if you are using a mobile device.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter!
- 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).