Instant Pot Pineapple & Salsa Verde Chicken
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
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This chicken has the perfect combination of sweet and spicy flavor.

Ingredients for Single Meal

  • 4 - small boneless chicken breasts
  • 1/2 - cup(s) hot water**
  • 1 - cup(s) salsa verde sauce
  • 1 - 8 oz. can(s) crushed pineapple
  • 1 - Tbsp minced onion
  • 1 - tsp minced garlic
  • - Salt and pepper
  • Garnish: - jalapeño(s)**
  • Garnish: - chopped cilantro**
  • Side: - rice**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Open the can of crushed pineapple.
  2. Place the chicken breasts into the electric pressure cooker insert with the hot water.
  3. Pour the salsa verde and crushed pineapple over and around the chicken. Sprinkle in the minced onion and minced garlic. Season with salt and pepper.
  4. Steam valve: Sealing.
  5. Cook on: Manual/High for 15 minutes.
  6. Release: Natural or Quick.
  7. Once cooked, shred the chicken with 2 forks. Strain and serve.
  8. Cook the rice as directed.
  9. Prepare the salad.
  10. Serve Instant Pineapple & Salsa Verde Chicken with chopped jalapeno and chopped cilantro garnish, over rice with a side salad.

Freezeasy Meal Prep Directions

  1. Open 2 cans of crushed pineapple.

To each gallon-size plastic freezer baggie in a round bowl/dish, add the following ingredients:

  • 4 small boneless chicken breasts
  • 1 cup salsa verde
  • 1 - 8 oz. can crushed pineapple
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before adding contents of bag plus water to electric pressure cooker insert. Pressure cook as directed.

Special notes

Serve with cauliflower rice for Paleo meal.
See myfreezeasy.com/EPC for more tips and tricks.
Add 5-10 minutes of pressure cooking time, if cooking from completely frozen or mostly frozen. Note that preheat time and release time may vary by appliance.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Instant Pot Pineapple & Salsa Verde Chicken

Printable Label Instructions

Thaw, add hot water to Instant Pot and then add contents of baggie. Cook on high pressure for 15 minutes with sealed valve; then natural release.
Once cooked, shred the chicken and strain before serving with chopped jalapeno and cilantro garnish.

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