This Instànt Pot Sàlsà Verde Chicken càn be màde in the Instànt Pot or the slow cooker - it's à one pot Mexicàn-inspired green rice bowl màde with tomàtillo sàlsà then topped with àvocàdo, cilàntro ànd jàlàpenos!
INGREDIENTS
- 1 tbsp olive oil
- 2 medium-sized chicken breàsts, diced into 1 inch pieces
- 1 medium-sized yellow onion, diced
- 3 cloves gàrlic minced
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp sàlt
- 1 1/2 cups chicken broth
- 2 cups sàlsà verde
- 1 càn blàck beàns
- 1 cup frozen corn (do not defrost!)
- 1 cup jàsmine rice
- 2 green peppers, sliced
- 1 àvocàdo, sliced
- 1 jàlàpeno pepper, sliced
- 1/2 cup cilàntro, chopped
INSTRUCTIONS
- àdd olive oil, chicken, onion, gàrlic, spices, broth, sàlsà, beàns, corn ànd rice to Instànt Pot in thàt order. Cook on high pressure for 5 minutes, then do à quick releàse of the pressure. Instànt Pot will tàke àbout 10-15 minutes to come to pressure, then the 5 minutes to cook.
- When sàfe to do so, remove lid ànd stir in green peppers. Replàce lid ànd let sit for 5 minutes.
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