Low FODMAP Instant Pot Salsa Verde Chicken

Name: Low FODMAP Instant Pot Salsa Verde Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2- pounds (910 g) boneless, skinless chicken - breasts, thighs or combo, (cut into large chunks); ½ teaspoon ground cumin; ¼ teaspoon FreeFod Garlic Replacer, (optional); 1 cup (240 g) Low FODMAP Salsa Verde, (homemade or purchased); ½ cup (120 ml) low FODMAP Chicken Stock, (homemade or purchased)

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 8

Author : Dédé Wilson

green salsa salsa verde

Low FODMAP Instant Pot Salsa Verde Chicken

Ingredients

Remove All · Remove Spices · Remove Staples

2- pounds (910 g) boneless, skinless chicken - breasts, thighs or combo, (cut into large chunks)½ teaspoon ground cumin¼ teaspoon FreeFod Garlic Replacer, (optional)1 cup (240 g) Low FODMAP Salsa Verde, (homemade or purchased)½ cup (120 ml) low FODMAP Chicken Stock, (homemade or purchased)

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Instructions

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Step 1

Place chicken pieces in Instant Pot, then sprinkle with cumin, and the FreeFod Garlic Replacer, if using. Pour Salsa Verde and stock on top. Cover and set on High Pressure, or use the Chicken function, if available, and set for 25 minutes. Engage the Quick Release of pressure when cycle is done.

Step 2

Chicken should be cooked through and tender. If you want reduce and thicken the sauce, remove the chicken from the sauce, set the Instant Pot to Sauté on High for 10 minutes and boil until it has thickened and reduced to your liking.

Step 3

Shred the cooked chicken with two forks. You can do this in the pot, or remove from pot, if reducing sauce.

Step 4

Once shredded, make sure to mix all the juices and chicken together. Chicken is ready to use or may be refrigerated for up to 4 days in an airtight container. Reheat on stovetop or in microwave before proceeding.