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Ingredients
- 1 tbsp olive oil
- 2 cups dry green lentils
- 4 large chicken breasts
- 1 diced jalapeño, seeds removed
- 1 chopped white onion
- 2 tbsp minced garlic
- 1.5 cups chopped mushrooms
- 2 cups salsa verde
- 3 cups low sodium chicken broth
- 1 tsp black pepper
- 1/2 tbsp cumin
Instructions
- Add all ingredients to instant pot and stir together.
- Close and lock the top and make sure pressure valve is closed.
- Cook on HIGH pressure for 20 minutes and let pressure naturally release.
- Shred chicken and serve over rice.
