Instant Pot or Crock Pot Salsa Verde Chicken
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4.64 from 11 votes

Instant Pot (or Crock Pot) Salsa Verde Chicken

This Instant Pot Salsa Verde Chicken can be made in the Instant Pot or the slow cooker - it's a one pot Mexican-inspired green rice bowl made with tomatillo salsa then topped with avocado, cilantro and jalapenos! 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entree
Cuisine: Mexican
Servings: 4 servings
Calories: 448kcal

Ingredients

  • 1 tbsp olive oil
  • 2 medium-sized chicken breasts, diced into 1 inch pieces
  • 1 medium-sized yellow onion, diced
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 1/2 cups chicken broth
  • 2 cups salsa verde
  • 1 can black beans
  • 1 cup frozen corn (do not defrost!)
  • 1 cup jasmine rice
  • 2 green peppers, sliced
  • 1 avocado, sliced
  • 1 jalapeno pepper, sliced
  • 1/2 cup cilantro, chopped

Instructions

  • 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.
  • When safe to do so, remove lid and stir in green peppers. Replace lid and let sit for 5 minutes.
  • Divide among four bowls and top with avocado, jalapeno and cilantro. Serve and enjoy!
  • Crockpot instructions: Add olive oil, chicken, spices, broth, salsa, beans, corn and rice to slow cooker. Cook on high for 6 hours or low for 8 hours. Stir in green peppers and let sit 5-10 minutes. Divide among four bowls and top with avocado, jalapeno and cilantro. Serve and enjoy!

Nutrition

Calories: 448kcal | Carbohydrates: 61g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 1744mg | Potassium: 627mg | Fiber: 7g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 99.8mg | Calcium: 50mg | Iron: 2.3mg