Instant Pot Shredded Chicken Bowls

Into the bag now

• 1.5 lb chicken breast
• 1 cup salsa verde
• 2 tbsp taco seasoning
• 1 bell pepper, sliced
• 1/2 onion, sliced

Buy fresh, cook day

• 1.5 cups jasmine rice, uncooked

Bag it now

1. Combine chicken breast, salsa verde, taco seasoning, pepper, and onion in a gallon freezer bag.
2. Press flat, squeeze out air, label, freeze flat.

Cook day

1. No thaw needed — Instant Pot handles it frozen. Dump the whole bag in.
2. Pressure cook 15 min, natural release 5 min.
3. Shred chicken with two forks right in the pot.
4. Cook rice fresh, stovetop or rice cooker, while the Instant Pot runs.
5. Portion: rice, chicken and vegetables on top — 2 dinners, 1 lunch for tomorrow.