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4.5 from 2 votes

4 Ingredient Salsa Verde Chicken {THM-FP, Low Carb, Instant Pot}

Calories: 120kcal


  • 1 Pound Thawed Boneless Skinless Chicken Breast
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Chili Powder
  • 1 Cup Salsa Verde I used the Great Value Brand
  • 1/2 Cup Water


  • 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).


*Trim Healthy Mamas, if you are using this in a FP meal, please remember the FP guidelines of 3-4 ounces of lean protein. This recipe was developed with that in mind, so the 1 pound of chicken would give you 4 Fuel Pull servings. Otherwise, you may want to eat half of the recipe, and serve S or E sides with it to make it a definite S or E meal.
Per 1/4 of the Recipe - Calories: 120; Fat: 1.5 grams; Carbs: 4; Fiber: 2; Net Carbs: 2; Protein: 21 grams


Serving: 1g | Calories: 120kcal | Fat: 1.5g