Best 2 Instant Pot Salsa Verde Recipes
Salsa verde is a vibrant, herbaceous sauce that originated in Italy. It is typically made with fresh parsley, capers, anchovies, garlic, and olive oil. This versatile sauce can be used as a condiment for grilled meats, fish, or vegetables, or as a flavorful addition to pasta dishes and salads. In this article, we present a collection of tantalizing salsa verde recipes that cater to various dietary preferences and culinary styles. From a classic Italian salsa verde to a vibrant Mexican version and even a vegan alternative, these recipes offer a delicious array of flavors to enhance your meals. Salsa verde is not only a culinary delight but also a nutritious one. Packed with antioxidants and essential vitamins, it supports a healthy lifestyle. Explore our curated selection of salsa verde recipes and discover new ways to elevate your everyday dishes with this versatile and delectable sauce.
Check out the recipes below so you can choose the best recipe for yourself!
PRESSURE COOKER SALSA VERDE CHICKEN
This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don't add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.
- Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.
- Serve in bowls, alone or with rice, or in tortillas, with desired toppings.
INSTANT POT® SALSA VERDE CHICKEN
An infinitely riffable Instant Pot® chicken recipe that is great served with rice and beans or changed into the foundation of a soup or a filling for any number of applications. Whenever possible, don't leave out the sazon, as it's awesome and because umami is a delight. Serve with any combination of cooked rice, tortillas, pepitas, queso Oaxaca, diced avocado, beans, etc.
Provided by MDMONS
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Select Saute function and shred chicken with 2 forks; simmer until you reach the desired consistency with your sauce. Season with more salt and pepper before serving with cilantro and lime juice.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 6.8 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.8 g, Protein 24.3 g, SaturatedFat 0.8 g, Sodium 1126.6 mg, Sugar 2.8 g
Tips:
- Use fresh, ripe tomatillos for the best flavor.
- If you don't have fresh tomatillos, you can use canned tomatillos. Just be sure to drain them well before using.
- You can use any type of onion you like in this recipe. Yellow onions, white onions, and red onions will all work well.
- If you don't have any serrano peppers, you can use jalapeño peppers instead. Just be sure to remove the seeds and ribs before using, as they can be quite spicy.
- Be careful not to overcook the salsa. It should be cooked just until the tomatillos are softened and the flavors have melded together.
- Serve the salsa immediately, or store it in the refrigerator for up to 5 days.
Conclusion:
This Instant Pot Salsa Verde is a quick and easy way to make a delicious, flavorful salsa that can be used in a variety of dishes. It's perfect for tacos, burritos, enchiladas, and nachos. It can also be used as a dipping sauce for chips or vegetables. No matter how you choose to use it, this salsa is sure to be a hit!
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