Instant Pot Honey Cilantro Salsa Verde Chicken & Veggie Low-Carb Casserole

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

INGREDIENTS:

  • 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)

DIRECTIONS:

    1. 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.
    2. 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.
    3. 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.
    4. Pre-heat your oven to 350 degrees
    5. 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).
    6. 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.
    7. In the bottom of a casserole dish, place a few tablespoons of the second-cup of salsa verde.
    8. 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)
    9. 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)
    10. On top of that, add in a layer of black beans (1/4th of the can or so per layer)
    11. Add in around a 1/4th cup of mexican-mix cheese (per layer)
    12. Add in 1/4th cup of the salsa verde (per layer)
    13. 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.
    14. Finally, top the last layer of tortillas with 1/4th cup of the cheese mixture and the remaining salsa.
    15. 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 🙂

ENJOY!

VOILA!

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