Zesty Instant Pot Low-Carb Salsa Verde Chicken with a Creamy Finish
This recipe features tender, shredded chicken cooked in a zesty salsa verde sauce with a creamy finish, perfect for a low-carb meal.
Equipment
- Instant Pot
- Forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts trimmed and patted dry
- 16 oz low-carb store-bought salsa verde (check sugar content)
Aromatics & Spices
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- Salt and black pepper to taste
Liquid
- 1/2 cup chicken broth
Finishing Touches
- 2 oz cream cheese
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro chopped (for garnish)
Instructions
Instructions
- Sauté diced onion in the Instant Pot until soft, then add minced garlic and cook for one minute more.
- Add chicken breasts, pour salsa verde over them, then add cumin, chili powder, oregano, salt, pepper, and chicken broth to the pot.
- Close the lid, set the valve to Sealing, and pressure cook on High for 10-12 minutes.
- Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
- Remove and shred the chicken, then return it to the sauce in the pot.
- Stir in cream cheese until melted and fully incorporated, creating a creamy sauce.
- Stir in fresh lime juice and, if needed, simmer on Sauté mode to thicken the sauce.
- Garnish with fresh chopped cilantro before serving.
Notes
Adjust seasoning to taste. Serve with cauliflower rice, lettuce wraps, or your favorite low-carb side.