📝 About This Recipe
This vibrant dish captures the soulful essence of Mexican comfort food, utilizing the high-pressure magic of the Instant Pot to produce incredibly tender, succulent poultry in a fraction of the time. The tang of roasted tomatillos, the mild heat of green chiles, and a bouquet of fresh aromatics meld together to create a sauce that is both bright and deeply savory. It is the ultimate versatile protein, perfect for busy weeknights when you crave a meal that tastes like it simmered for hours.
🥗 Ingredients
The Poultry
- 2.5 pounds Chicken Breast or Thighs (boneless and skinless; thighs provide more moisture)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Salsa Base
- 16 ounces Salsa Verde (store-bought or homemade roasted tomatillo salsa)
- 4 ounces Diced Green Chiles (one small can, mild or hot depending on preference)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Chicken Broth (low sodium)
- 1 tablespoon Fresh Lime Juice (about half a lime)
Spices and Aromatics
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano (Mexican oregano is preferred)
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Olive Oil (for sautéing)
For Finishing and Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Pickled Red Onions (for a pop of acid)
- 1/4 cup Cotija Cheese or Queso Fresco (crumbled)
👨🍳 Instructions
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1
Pat the chicken dry with paper towels and season both sides generously with the kosher salt and black pepper.
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2
Turn the Instant Pot to the 'Sauté' setting and add the olive oil. Once the display reads 'Hot', add the diced onions.
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3
Sauté the onions for 3-4 minutes until they become translucent and slightly golden. Add the minced garlic and cook for another 30 seconds until fragrant.
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4
Stir in the ground cumin, dried oregano, and smoked paprika, allowing the spices to toast in the oil for about 1 minute to release their essential oils.
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5
Pour in the 1/2 cup of chicken broth. Use a wooden spoon to scrape the bottom of the pot (deglazing) to ensure no browned bits are stuck, which prevents the 'Burn' notice.
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6
Place the seasoned chicken pieces into the pot in an even layer. Pour the salsa verde and the canned diced green chiles over the top of the chicken.
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7
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 15 minutes (for breasts) or 18 minutes (for thighs).
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9
When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully move the valve to 'Venting' to release any remaining steam.
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10
Open the lid and carefully transfer the chicken to a large bowl or cutting board. Leave the liquid in the pot.
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11
Switch the Instant Pot back to 'Sauté' mode and let the sauce simmer for 5-7 minutes to thicken and concentrate the flavors while you shred the chicken.
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12
Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and toss it with the thickened sauce.
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13
Stir in the fresh lime juice and half of the chopped cilantro. Taste and add more salt if necessary.
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14
Serve immediately while hot, garnished with the remaining cilantro, crumbled cheese, and pickled onions.
💡 Chef's Tips
For the best flavor, use a mix of chicken breasts and thighs; the thighs add fat and flavor while the breasts provide bulk. If your sauce is too thin after simmering, whisk 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the boiling sauce. Avoid using 'Quick Release' immediately after cooking, as the sudden change in pressure can toughen the chicken fibers. If you have time, char your own tomatillos and peppers under a broiler before blending for a smoky, homemade salsa verde experience. You can freeze the finished chicken in its sauce for up to 3 months for an easy future meal.
🍽️ Serving Suggestions
Serve inside warm corn or flour tortillas with sliced avocado and a squeeze of lime. Layer over a bed of cilantro-lime rice and black beans for a hearty burrito bowl. Use as a filling for cheesy enchiladas or crispy tostadas topped with shredded lettuce. Pair with a crisp Mexican lager or a tart Hibiscus (Jamaica) iced tea. Top a large platter of tortilla chips with the chicken and melted Monterey Jack for ultimate nachos.