CHEESY CHICKEN SALSA VERDE
1 pound boneless, skinless chicken thighs
8 ounces jarred salsa verde
1 tablespoon cornstarch
1 tablespoon water
8 ounces shredded Monterey jack cheese or pepper jack cheese
Place the chicken in the pot and top with salsa. Spread around to cover all the chicken.
Cover and cook on high for 25 minutes. When time is up do a quick release of pressure.
Remove chicken and shred with two forks; set aside. Mix cornstarch with water and
stir into sauce to thicken. Add the cheese about a handful at a time. Stir after each
addition to make sure it's incorporated and smooth. Once cheese is smooth add back
in the chicken and stir to combine. Serve on tortillas or over rice.
Let's Cook YouTube Video
1 pound boneless, skinless chicken thighs
8 ounces jarred salsa verde
1 tablespoon cornstarch
1 tablespoon water
8 ounces shredded Monterey jack cheese or pepper jack cheese
Place the chicken in the pot and top with salsa. Spread around to cover all the chicken.
Cover and cook on high for 25 minutes. When time is up do a quick release of pressure.
Remove chicken and shred with two forks; set aside. Mix cornstarch with water and
stir into sauce to thicken. Add the cheese about a handful at a time. Stir after each
addition to make sure it's incorporated and smooth. Once cheese is smooth add back
in the chicken and stir to combine. Serve on tortillas or over rice.
Let's Cook YouTube Video
