Instant Pot Salsa Verde Chicken

This one got two thumbs up in our house! This was my first time ever making Salsa Verde and it definitely won't be the last. Once the tomatillos are sliced and peppers are de-seeded, throw them in the oven to roast for about 15 minutes, then blend with the remaining ingredients to make the Salsa Verde. All that's left to do from here is fill your Instant Pot or slow cooker with either chicken thighs or breasts and top with your freshly made Salsa Verde sauce. I left the additional chicken broth out of this one and am glad I did because there was plenty of sauce for the chicken. You can easily double the chicken amount with this serving of Salsa Verde. I paired this one with a mix of rice and cilantro lime cauliflower rice and thought this meal was delicious. However, you can easily make this meal to your liking and throw the chicken in a taco or make up a burrito bowl with all your favorite fixings. This recipe was super simple, easy, and tasty, so you know I'll be making it again soon! 

Instant Pot Salsa Verde Chicken
Ingredients:
Tomatillo Salsa Verde

• 1.5 lbs tomatillos husks removed
• 1 large poblano pepper de-seeded and sliced in half
• 2 jalapeno peppers de-seeded and sliced in half
• 1 tbsp olive oil or avocado oil
• 2/3 cup diced white onion
• 1/2 cup fresh cilantro chopped
• 2 cloves garlic crushed
• 1 lime juice of
• 1/2 tsp sea salt + more to taste

For the Chicken

• 2 lbs chicken thighs or breast
• 2 tsp cumin
• 1/2 cup chicken broth

Directions:

1. Begin by making your tomatillo salsa verde. Preheat your oven to 425 degrees. Slice the tomatillos in half and place cut side down on your baking sheet. Place the peppers cut side down on the same sheet. Lightly brush with oil, and place in the oven. Cook for 12-15 minutes, or until the tops of the veggies are blistered (see photo in post). Remove from the oven.
2. Place roasted veggies, onion, cilantro, garlic, lime and sea salt in a blender. Pulse and blend for until smooth (don't over pulse). 
3. Now place the chicken in the bottom of your Instant Pot. Pour the salsa verde on top. Add chicken broth, and cumin. Secure the lid on your Instant Pot, ensuring the valve is turned to the sealed position. Select manual (or pressure for different models), and cook on high pressure for 10 minutes.
4. Use a quick release and release all steam before opening the lid of your IP. Shred the chicken with a fork and serve, adding additional salt to taste. 
5. For the slow cooker, place chicken on the bottom of your slow cooker and top with salsa verde. You do not need the chicken broth. Add in some cumin. Cook on low for 4-6 hours, or until the chicken is fork tender.

Original recipe found here