Before we set off on our 50 state road trip, I published several Instant Pot recipes seeing as I knew we’d be relying on my Instant Pot for making meals because we’d often be staying in hotels without access to a kitchen.
It’s been almost 2.5 years since I last published a hotel room recipe for one of the meals we eat regularly on the road, so I thought it was time to share a recipe for something that we eat probably once a month.
It’s a recipe for Chicken Salsa Verde and there are a couple of reasons we eat it fairly frequently. First – it’s tasty, which is a prerequisite for eating anything regularly. Second – it’s simple to make. Not only can it all be made in an Instant Pot, but you only need three ingredients to make it.
Here’s how to make a Chicken Salsa Verde in an Instant Pot.
Servings
4-5
Equipment Needed
- Instant Pot (this is our Amazon affiliate link)
- Pyrex bowl (also our Amazon affiliate link)
- Trivet or chicken roaster (check out this post for more details)
- Measuring cup
- Forks
- Plate or cutting board
Ingredients
- 1-1.5 lb skinless & boneless chicken
- 1 cup of rice
- 1 jar of salsa verde
A few things to note regarding the ingredients:
Chicken – I tend to make this Chicken Salsa Verde recipe with chicken thighs, but I’ve also made it with chicken tenders and chicken breasts.
Salsa verde – Provided I can find it at the grocery store, I use Herdez Roasted Salsa Verde which has a Medium heat level. Herdez makes a different kind of salsa verde which is mild, but I’ve found that to be less flavorful.
If you like more sauce with your meal, you might prefer to use two jars of salsa verde.
Seasoning – You only need three ingredients to make this, but it can be worth adding seasoning to taste. I tend to add some salt and chili flakes, but you could also add other spices, cilantro, etc. if you like, but we’re limited in our options due to our small travel pantry.
Recipe
Step 1
Pour half the jar of salsa verde in your Instant Pot, add the chicken and then pour the rest of the salsa verde over the chicken, making sure it’s all coated.
Seeing as there’ll be a little bit of salsa verde left in the jar, I add a bit of water to the jar, shake it around and pour the diluted remainder into the Instant Pot too.
Step 2
Place the Instant Pot’s lid on top and set the valve to ‘Sealing’. Press the ‘Slow Cook’ button and adjust the cooking time to 5 hours. (n.b. Seeing as you’re using the slow cooking function, making sure the valve is set to ‘Sealing’ isn’t going to be as important as it is when using the pressure cooking function, but I tend to do that anyway.)
Step 3
After about 4 hours, I take the chicken out of the Instant Pot and shred it using a couple of forks. If you want, you can wait until the timer goes off at the 5 hour mark, or you can just not shred the chicken at all. We prefer it shredded, but that’s certainly not a requirement.
If you do decide to shred your chicken, place it back in the salsa verde and stir it around. If you did this at the 4 hour mark, put the lid back on for the final hour.
Step 4
Once the 5 hours are up, remove the lid and place the trivet/chicken roaster inside. Place the Pyrex bowl on top with 1 cup of rice and 1.25 cups of water.
Before putting the lid back on, ensure the rubber seal is in place around the inside of the lid as it might have moved. If it seems a little loose, remove the rubber seal and dry both the seal and the inside of the lid before putting it back in place.
Put the lid back on the Instant Pot and set the valve to ‘Sealing’. Press the ‘Manual’ button to use the pressure cooking function and set the timer for 6 minutes.
Step 5
After the 6 minutes are up, allow the Instant Pot to vent naturally for 10 minutes, then turn the valve to ‘Venting’ to release any remaining pressure inside.
Your meal is then ready to serve.
If you like the look of this meal, be sure to check out all our other Instant Pot recipes you can make easily in a hotel room without access to a kitchen.
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