If I did nothing else with my instant pot besides this smoky honey cilantro chicken and this carnitas, it would be just fine and totally worth every dollar. This is one of my favorite easy, macro-friendly proteins to have lying around for quick meals. That don’t taste quick! That’s the key.
We probably do something Mexican like 2 or three times a week in our house. It can always be so customizable to fit even my pickiest eaters. AND that means I can pile everything high with cilantro. And from the very beginning of macros, it always seemed like the one fool-proof kind of meal to feed my family that was normal for them, but could always work for me too.
I learned quickly that things could taste surprisingly good, even when they weren’t slathered in cheese, sour cream, and guac. But I also learned that when the protein is high in fat, it kind of controls the rest of the meal and even the day for me. As much as I’d loved pork butt, and beef and other fatty meats, it quickly lost it’s value to me when I realized it would knock out any room for yummy toppings or even for a third or fourth taco. And of course the aftermath of eating a reasonable portion of fattier mean–being stuck with a bunch of protein and no fat at the end of the night– is never that exciting. #eggwhites
Can we hashtag over here in blogging land? You get it.
Anyway this is the PERFECT meat for pretty much anything Mexican… the other night we just did the obvious, piled in tacos…
But it’s great for tostadas like these ones... in place of the carnitas…
OH and especially good on these SHOCKINGLY macro friendly lavash wrap nachos.
I even like to keep it on hand so that if I do make carne asada or tri tip for my family… or even ground turkey (we like the normal lean instead of super lean which means it’s definitely got more fat than chicken!)… I can supplement with this if I’m running low on fats, but still eat with my family. It’s like my secret weapon. But it’s not a secret anymore… EnJOY!
Instant Pot Smoky Honey Cilantro Chicken in 12 minutes
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 1 cup salsa verde
- ½ a large white onion diced (I used 170 g)
- 2 tbs honey
- 1 tbs liquid smoke sold at grocery stores near barbecue sauce.
- 5 cloves garlic I always use the frozen dorot cubes.
- 2 tsp chili powder
- 1.5 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp paprika
- 2-3 pounds thawed or fresh chicken breasts or tenderloins I always prefer tenderloins.
- Mix together everything but the chicken.
- Combine sauce and chicken in instant pot. Close and set to manual for 12 minutes. I let the steam release naturally for ten minutes or so and then open it (if it doesn’t open easily, wait a few more minutes).
- Shred, toss in juices, and stir in ½ cup chopped fresh cilantro.
- OR cook in slow cooker on low ’till tender about 6-7 hours.