Pressure Cooker Salsa Verde Chicken

Name: Pressure Cooker Salsa Verde Chicken
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; 1 1/2 cups jarred salsa verde; 1 (4-ounce) can mild chopped green chiles; 8 garlic cloves, finely chopped; 1 jalapeño, stemmed, seeded and diced; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; 3 scallions (green and white parts), thinly sliced; 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup); Kosher salt, to taste; Fresh lime juice, to taste; Any combination of cooked rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

By Sarah DiGregorio

Total Time: 35 minutes
Rating: 5(2,846)
Comments: Read comments

This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.

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Ingredients

Yield:4 servings

1½pounds boneless, skinless chicken thighs
1½cups jarred salsa verde
1(4-ounce) can mild chopped green chiles
8garlic cloves, finely chopped
1jalapeño, stemmed, seeded and diced
1teaspoon garlic powder
1teaspoon onion powder
1teaspoon ground cumin
3scallions (green and white parts), thinly sliced
1small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of cooked rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don’t add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.
Step 2
Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.
Step 3
Serve in bowls, alone or with rice, or in tortillas, with desired toppings.

Ratings

5 out of 5

2,846 user ratings

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Comments

Laura5 years ago

I use the canned sauce technique all the time, it makes for a yummy stew, mild Herdez is my go to unless I buy it fresh from a Mexican grocer, I am lucky enough to be in San Diego. If you make it with pork butt and let it really reduce you get the yummiest carnitas. Adding green fresh garbanzos, when in season, or a handful of verdolagas or another green makes it a super complete meal, no need for extra starches

Janice Girard5 years ago

No slow cooker, no onion or garlic powder. Sautéed a cut up onion, then the garlic and cumin. Combine with all other ingredients including boneless, skinless thighs. Bring to boil on stovetop, then into 350 degree oven with lid on Dutch oven for 30 minutes, then lid off for 15 more. Served with flour tortillas, cilantro, scallions, queso, and sour cream, sides of rice and beans. Rave reviews!

Stephanie5 years ago

One of our favorite recipes. We make it at least once a month. We will often throw in frozen corn, diced red bell peppers, spinach, or any other veggies we may have in the fridge at the end, while the sauce is reducing. Serve with avocado, shredded cheese, sour cream, and cilantro, with tortilla chips or taco shells. Sometimes we’ll also serve with pickled jalapeños and red onions, but I find it doesn’t even need it. Always a winner.

Elizabeth3 hours ago

We love this dish! I’ve made it multiple times following the recipe exactly. Today the store was out of canned salsa verde, so I bought some tomatillos and made Pati Jinich’s recipe for cooked salsa verde. It’s an extra step, but the results were even more flavorful than the original, totally worth it if you have the time.

Genie1 week ago

Such a hit! With teen boys, friends for a bd party - everyone! I've made it a couple times via Instant Pot but easy enough to do without. Tatemada Salsa Tomatillo was better than homemade (@Sprouts Market where I live) and delicious. Added powdered chicken bone broth for more intense chicken flavor.The "burn" notice comes on however. So a slow cooker would be less management just more time.

Denise2 weeks ago

I was amazed at how flavorful this was. My chicken thighs were shy of 1.5#, so I added a can of pinto beans, which was a good move. LIme juice is a must; added salt wasn't needed. I ate it over brown rice, topped with avocado, shredded cheese and pepitas that have been in my freezer way too long. Will definitely be making this again.

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