Mel's Kitchen Cafe · by Mel Gunnell★ 5.0 (16)
Instant Pot Salsa Verde Chicken
NUTRITION · PER SERVING45M COOK
CAL 27%·PRO 96%
CARBS 40G29% OF CAL
7G FIBER28G OTHER4G TOTAL SUGAR
FAT 22G36% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken cooked in salsa verde and spices in an Instant Pot, served with rice, cheese, tortillas, and toppings. A quick, forgiving weeknight dinner with mild heat.
mainmexicanchicken🥘 pressure cooker
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 16 ounces salsa verde, mild, medium or hot
- 1/2 cup chicken broth
- 4-ounce can green chiles, mild, medium or hot
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional, but highly recommended)
- 2 to 2 1/2 pounds boneless, skinless chicken breasts or chicken thighs
- 1/2 teaspoon salt, more or less
- Chopped cilantro
- Tortilla chips
- Cooked rice
- Shredded cheese
- Tortillas
- Avocados
At a glance
PER SERVING · TIME 45M
CAL 27%·PRO 96%
CARBS 40G29% OF CAL
7G FIBER28G OTHER4G TOTAL SUGAR
FAT 22G36% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1423mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1127mg
- Calcium
- 191mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1423MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.