Instant Pot Salsa Verde Chicken with Cilantro Rice

Servings 8

For the chicken:
1/2 cup chicken broth
2.5 lbs chicken breast (or thigh)
1/2 packet Sazon
1/2 tsp Adobo
1 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1 16oz jar Salsa Verde I used Herdez
optional toppings: beans, shredded cheddar, sliced bell peppers, cabbage, diced cucumbers, guacamole, Valentina
For the Cilantro Rice:
2 cups white rice
1/2 tsp adobo
1 lime lime, juiced
1/3 cup chopped cilantro

For the chicken:
Cut the chicken breasts in half so they cook faster.
Add the broth to the bottom of the instant pot.
Layer the chicken into the pot. Dump the seasoning and the jar of salsa in with the chicken.
Mix it all up.
Pressure cook on high for 22 minutes. Quick release.
Shred the chicken with two forks and serve.
For the rice:
Cook the white rice according to package directions (or just throw it into a rice cooker). Be sure to season the rice with a bit of adobo.
Once rice is cooked, squeeze a whole lime over it.
Add the cilantro, season with more adobo (if needed) and serve.

Nutrition for 1/8 recipe of Salsa Verde Chicken (chicken breast):

159 calories – 3 fat – 0 carbs – 33 protein

Nutrition for Cilantro Rice, 1/2 cup cooked:

100 calories – 0 fat – 23 carbs – 2 protein