For Christmas this year, my wonderful Mother-In-Law, Nancy, gave me the best present any cooking obsessed girl could ask for: The Instant Pot 8qt 7-in-1.
While for years I have dubbed my slow-cooker crockpot my “sister wife” (hah!), the Instant Pot really takes things up a notch! One feature I really love about my Instant Pot is that I can sauté meat & veggies in it–a setting my slow cooker lacked. I really appreciate not having to clean an extra pan when I’m using the device to save time in the first place! Another thing that completely shocked me: just how fast the pressure cooker setting of my Instant Pot was able to whip up this extremely tasty Instant Pot Honey Cilantro Salsa Verde Chicken & Veggies (I adapted a recipe I originally found on Mel’s Kitchen Cafe blog) that I then used to make a low-carb casserole:
My hubby Matt, aka my official taste tester, said this was one of his top favorite things I’ve made in the 4+ years we’ve been together–and it really was minimal effort on my part–the most laborious part was layering it like a lasagna in the casserole dish (which took all of 5 minutes)…and salivating while I waited for it to melt together in the oven!
INSTANT POT HONEY CILANTRO CHICKEN & VEGGIE CASSEROLE
- 1 cup salsa verde
- 1/4 cup honey
- 2 teaspoons chili powder
- 1 teaspoon salt (I omit salt as I try to cook lower-sodium)
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder or 2-3 cloves, finely minced
- 1/2 teaspoon smoked paprika (I used regular paprika)
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh cilantro (or so)
- 2-3 pounds boneless, skinless chicken breasts (I used 3 chicken breasts)
- 1 orange bell pepper & 1 red bell pepper & 1 medium onion (chop all into bite-sized pieces)
Ingredients for the Casserole once above recipe is cooked:
- 1 additional cup of salsa verde
- 1 can black beans (drained)
- 1 cup of mexican mix shredded cheese (or more if you would like)
- 8 low-carb tortillas of your choice (I cut mine in half)
- In your INSTANT POT on the Saute Setting: Put 1 tablespoon of olive oil in your Instant Pot insert & saute the chopped bell peppers & medium onion for about 4-5 minutes–then turn off the saute setting.
- Mix the following ingredients in with the sautéed veggies: 1 cup of the salsa verde, the honey, chili powder, salt (optional), dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika (or paprika), and black pepper.
- Next, nestle your raw chicken breasts into this mixture in your Instant Pot insert & secure the Instant Pot lid as directed in your machine’s manual (very important), and cook on high pressure mode for 12 minutes.
- Pre-heat your oven to 350 degrees
- Next, after the 12-minute pressure cook time is completed, let the Instant Pot’s pressure naturally release for 10-12 minutes before manually releasing the rest of the pressure.(instructions for this in your Instant Pot’s manual too).
- Once safe, open your Instant Pot & transfer just the chicken breasts to a plate. Shred the chicken with two forks and stir back into the Instant Pot insert. Set aside for a few minutes while assembling the casserole.
- In the bottom of a casserole dish, place a few tablespoons of the second-cup of salsa verde.
- Cut your tortillas in half & layer four to five of the halves of the low-carb tortillas on the bottom of your casserole pan so that they overlap (like lasagna noodles)
- Next, put a layer of the Honey Cilantro Salsa Verde Chicken & Veggie mixture on top of the tortillas (as much or little as you would like)
- On top of that, add in a layer of black beans (1/4th of the can or so per layer)
- Add in around a 1/4th cup of mexican-mix cheese (per layer)
- Add in 1/4th cup of the salsa verde (per layer)
- Add on another layer of the halved low-carb tortillas & repeat this process (I had three layers of tortillas) ending with a layer of tortillas on top.
- Finally, top the last layer of tortillas with 1/4th cup of the cheese mixture and the remaining salsa.
- Bake the casserole at 350 degrees for about 20-30 minutes (or until cheese is bubbling but not burned)
You will likely have a lot of the Honey Cilantro Salsa Verde Chicken & Veggie mix left–and I used it to top salads and make lettuce wraps the remainder of the week! Equally delicious 🙂