Grilled Salsa Verde Chicken That Comes Together in Your Pressure Cooker
This dish combines the vibrant flavors of salsa verde with tender grilled chicken, effortlessly prepared in a pressure cooker for a quick and tasty meal.
Equipment
- 1 Pressure Cooker for quick cooking
Ingredients
Main ingredients
- 1 jar salsa verde you’ll use half for marinating and save the rest for topping
- 2 tablespoons extra-virgin olive oil to help that marinade coat the chicken smooth
- Juice of half a lime lime bringing a zesty brightness
- 2 cloves garlic minced fine so every bite pops with flavor
- ½ teaspoon chili powder for subtle heat
- ½ teaspoon ground cumin for a warm, earthy note
- 1 pound boneless skinless chicken breasts the star of the show
- 4 slices Monterey jack cheese to melt on top
- 1 jalapeño thinly sliced
- ½ red onion finely chopped
- 2 tablespoons freshly chopped cilantro for garnishing
- Lime wedges handy for serving
Instructions
Instructions
- Mix together half the jar of salsa verde, olive oil, lime juice, garlic, chili powder, and cumin for the marinade.
- Marinate the chicken breasts in the mixture in a resealable plastic bag or shallow dish in the fridge for at least 30 minutes.
- Get your pressure cooker ready. Place the marinated chicken inside, but discard the marinade.
- Set the pressure cooker to high and cook chicken for 8 minutes under pressure.
- Use quick release, then open the lid and check your chicken.
- Sear the chicken on a grill pan or outside grill until grill marks appear. Melt Monterey jack cheese on top before serving with jalapeño slices, chopped red onion, fresh cilantro, and remaining salsa verde.
Notes
Serve with lime wedges for an extra zesty kick.