What do I do if my low carb salsa chicken is too thick or too thin?

If the instant pot verde chicken is too thick after adding the cream cheese and xanthan gum, stir in ½ cup of water or chicken stock at a time until it has reached your desired consistency. If the low carb salsa chicken is too thin, you can thicken it by whisking in 1/4 tsp of xanthan gum at a time until the desired consistency if met.

Can I make this PSMF chicken verde in a slow cooker?

You can make this PSMF chicken in the slow cooker by following the instructions and turning the slow cooker and cooking on low for 6 to 8 hours or on high for 4 hours. Just be sure the chicken is nice and fall apart fork tender, and you’re good to go!

Can I make this with a different type of meat?

If you don’t want to use chicken for this recipe, try using a pork loin roast or even a pork butt instead.

Can you freeze this keto salsa verde chicken?

To freeze, cool the instant pot verde chicken in the fridge. Once chilled, scoop into freezer-safe storage bags or containers and freeze. When ready to eat, let the frozen container thaw completely in the refrigerator or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.

Instant Pot Creamy Salsa Verde Chicken

Ingredients

Units Scale

2 lbs boneless skinless chicken
salt and pepper
1 tbsp taco seasoning
7 oz salsa verde
4- 8 oz cream cheese (or 1/4 cup 0% Greek Yogurt, plain, depending on Carnivore or PSMF)*
1/2 tsp xanthan gum
Optional - 1 cup shredded cheddar
Optional - 1 tbsp sweetener

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Instructions

In the pot of your pressure cooker, add the thawed chicken. Sprinkle with salt and pepper.
Pour the salsa verde over the chicken and toss to coat. Seal the pressure cooker and set on "hi" for 12 minutes.
Once pressure cooker has finished, manually release the pressure.
Add the cream cheese (or yogurt) and stir, while pulling the chicken at the same time.
Add the xantham gum and whisk until incorporated. Allow the chicken to rest for 5-10 minutes. If the sauce is too thin, add an additional 1/4 tsp of xantham gum.
If using, stir in the cheddar cheese.
Taste the chicken and add any additional salt, pepper, hot sauce or sweetener to suit your taste.

Notes

* use as much or as little cream cheese as you wish. If using yogurt, only add 1/4 cup.

Nutritional information is for chicken breast, cream cheese and no cheese

Author: Cat
Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Main Meals
Method: Instant Pot, Pressure Cooker
Cuisine: PSMF, High Protein, Low Carb, Carnivore, Keto
Diet: Gluten Free

Nutrition

Serving Size: 1/8 serving
Calories: 196
Sugar: 1
Fat: 8
Carbohydrates: 2.7
Fiber: 0.7
Protein: 26.7