Salsa Verde Chicken
Ingredients
- 2 – 2 1/2 lbs boneless chicken breasts
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 16 ounces salsa verde
- 12 oz cream cheese
Instructions
- Place all the ingredients in your Instant Pot or pressure cooker.
- Set cooker to high pressure for 25 minutes.
- When the timer goes off, quick release the pressure and shred the chicken with 2 forks.
Notes
Slow Cooker option:
Prepare as instructed and cook on low heat for 6-7 hours or on high heat for 4 hours.
Before serving, add cream cheese.
Slow Cooker option:
Prepare as instructed and cook on low heat for 6-7 hours or on high heat for 4 hours.
Before serving, add cream cheese.
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