Instant Pot Chicken in Salsa Verde
This is a remarkably easy recipe, especially considering that it results in a tender chicken with a homemade, not store-bought, salsa verde. It's excellent served over rice, as a filling and sauce for enchiladas, or in tacos with all your favorite fixings.
Ingredients
- 1/2 large yellow onion, sliced
- 1 1/2 teaspoons extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- 1/2 small jalapeno pepper, seeded, stem removed
- 3/4 pound tomatillos, papery husks removed, halved
- juice of 1 lime
- 1 teaspoon kosher salt
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup roughly chopped cilantro
- Any additional ingredients for serving, such as taco fixings or cooked rice
Instructions
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Heat the olive oil in the IP on the "Saute" setting. Add the sliced onion and saute until just tender, 6 minutes. Add the garlic, jalapeno, tomatillos, lime juice, salt, and chicken. Stir well. Secure the IP lid and set to "Manual" (high) for 12 minutes with the vent closed.
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Leave it to release naturally for 10 minutes. Release any remaining steam with care and remove the lid. Use tongs to lift the chicken pieces from the pot into a medium bowl (being sure all the other ingredients remain in the IP).
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Add the cilantro to the IP and use an immersion blender to blend everything into a smooth sauce (or transfer to a conventional blender and blend until smooth). It will thicken slightly as it cools and yields quite a bit of sauce. Pour over the chicken and stir.
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Serve as desired, such as over cooked rice, in tacos or burritos, or to make enchiladas.