Step 1: Prepare the Chicken - Start by seasoning your chicken breasts or tenderloins with salt and pepper. You can also add cumin or paprika for an extra flavor kick.
Step 2: Sauté the Chicken - Set your Instant Pot to the sauté function. Add a splash of oil, and once it’s hot, add the chicken. Sauté for about 3-4 minutes on each side until golden brown. Remove the chicken and set it aside.
Step 3: Add the Base Ingredients - In the same pot, add the green chiles, salsa verde, green enchilada sauce, and water. Stir to combine and scrape up any brown bits from the bottom for added flavor.
Step 4: Layer the Ingredients - Return the chicken to the pot. Next, layer the corn tortillas over the chicken. You can tear them into pieces to fit better if necessary. Pour any remaining sauce over the tortillas and sprinkle with 1 cup of shredded cheese.
Step 5: Pressure Cook - Close the lid and set the Instant Pot to pressure cook on high for 10 minutes. Once the cooking time is up, allow it to naturally release for 5 minutes before performing a quick release for any remaining pressure.
Step 6: Add the Finishing Touches - Open the lid and carefully remove the chicken. Shred it using two forks, then return it to the pot. Mix everything together gently. Add the remaining cheese on top and allow it to melt while the casserole sits for a few minutes.
Step 7: Serve and Enjoy - Scoop servings onto plates, and garnish with fresh cilantro, avocado slices, or a dollop of sour cream if desired. Enjoy your Instant Pot Salsa Verde Chicken Enchilada Casserole!
