This Instant Pot Salsa Verde Chicken can be made in the Instant Pot or the slow cooker – it's a one pot Mexican-inspired rice bowl.
Step 1 Add olive oil, chicken, onion, garlic, spices, broth, salsa, beans, corn and rice to Instant Pot in that order. Cook on high pressure for 5 minutes, then do a quick release of the pressure. Instant Pot will take about 10-15 minutes to come to pressure, then the 5 minutes to cook.
Step 2 When safe to do so, remove lid and stir in green peppers. Replace lid and let sit for 5 minutes.
Step 3 Divide among four bowls and top with avocado, jalapeno and cilantro. Serve and enjoy!
Storing and Reheating Once your salsa verde has cooled to room temperature, store the leftovers in individual servings in airtight containers in the fridge for up to five days. When storing this salsa verde chicken, you will want to store the leftovers without any toppings on them to make reheating an easier process. Prep the toppings and store them separately. Top the leftovers after you've warmed the serving and are ready to enjoy the dish.
Freezing This Recipe To freeze this recipe, divide up into individual servings in glass bowls and freeze up to 3 months. Dividing the recipe into individual servings will make reheating that much easier. When you're ready to enjoy, make sure to sprinkle a bit of water overtop then reheat in the microwave for 6-7 minutes, stirring halfway through. Depending on your microwave, you may need more or less time.