In the fresh meat case
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Prep Time: 5 min
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Cook Time: 15 min
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Serves 6
- 220
Calories
- 36G
Protein
- 910MG
Sodium
- 0G
Sat.fat
- 6G
Sugar
In the fresh meat case
Ingredients
2 cups jarred roasted salsa verde
6 oz. Mexican beer
1 large onion, sliced
1 tbsp. cumin
Pantry Staples:
1/2 tsp. each salt and black pepper
Corn tortillas, optional
Cooked rice, optional
Corn and black bean salsa, optional
Optional Toppings:
Cilantro leaves, optional
Chopped tomatoes, optional
Diced avocado, optional
Lime wedges, optional
Sour cream, optional
Sriracha sauce, optional
Shredded cheddar cheese, optional
Combine
Into your multi cooker, combine the chicken, salsa verde, beer, onions, cumin, salt and pepper. Turn the chicken in the salsa mixture so that it’s evenly coated.
Cook
Lock the lid to the multi cooker and close the release valve. Set the cooker to the manual, poultry or pressure cook setting and the timer for 5 minutes. When the time is finished, let the pressure release naturally for 10 minutes, then use the quick release valve to release the remaining pressure. Chicken is done when the meat falls apart easily and a meat thermometer inserted in the center reaches 170 degrees F.
Shred
With two forks, shred the chicken in the multi cooker, tossing with the salsa juices.
Serve
Serve Multi Cooker Chicken Salsa Verde on warm corn tortillas with rice and any toppings you desire.
Pressure Cooker Chicken Salsa Verde
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