Skip to content

Pollo en Salsa Verde (Pressure-Cooker)

Fork-tender chicken breast chunks cooked under pressure in Triple-Chile Salsa Verde, finished with fresh lime and cilantro.

mexicanmain
👥Serves4
As home cooks traded clay cazuelas for electric pressure cookers, classic verde chicken found new speed without sacrificing authenticity.

Instructions

  1. Load:
    Load: Place chicken, Salsa Verde, broth, half the cilantro, and salt into an 8 L pressure-cooker insert; stir.
  2. Cook:
    ⏱️ 7 min
    Cook: High-pressure 7 min; natural-release 10 min; quick-vent.
  3. Finish:
    ⏱️ 3 min
    Finish: Shred chicken with two forks. Simmer sauce 3 min on sauté-medium; stir in lime juice and remaining cilantro.
  4. Step 4
    Serve or portion for meal prep.

Notes

- For 6 L cookers halve the recipe and set 8 min HP + 10 min NR.
- Leftovers keep 4 days chilled or 2 months frozen.

Nutritional Information

287 kcal · 51g protein · 6g fat · 9g carbs

Variations

Variation 1

Swap pork shoulder cubes; cook 30 min HP + 15 min NR.

Variation 2

Shred and use as taco filling with pickled onion.