Green Chile Verde Chicken INGREDIENTS 2 pound cooked boneless, skinless chicken thighs and/or breast (we like to use a pound of each) 1 (24-ounce) jar 575 green chilies 1 (4-ounce) jar Siete green enchilada sauce ½ teaspoon ground cumin ½ teaspoon dried oregano Fine salt and pepper to taste Cucumber, avocado, red onion, lime, cilantro, jalapeños (sliced) (optional for topping) INSTRUCTIONS Place the chicken in the bottom of the pot on stove Add to chicken: enchilada sauce, green chiles, cumin, and oregano. Cook over medium heat. Season with salt and pepper to taste. Serve over mashed potatoes (pictured), cauliflower rice, cooked rice or in a lettuce leaf wrap or tortilla of choice with optional toppings, if desired. Instant Pot Directions: Place ingredients in the Instant Pot. Put the lid on and make sure the vent is sealed. Set Instant Pot to ‘High Pressure’ setting then set the cooking time for 10 minutes. Once cooking is completed, allow natural releasing of pressure for 5 minutes then switch the valve to ‘vent’. When all of the pressure releases and the lid unlocks, remove the chicken and shred the chicken with two forks. Toss chicken back into the pot to coat with sauce (or carefully shred the chicken right in the pot, if you’d like).
