Smoky Honey Chicken

This is an excellent recipe for tacos, enchiladas, burritos, burrito bowls, or even plain as is. Leftovers were wonderful and re-heated nicely. The recipe easily cuts in half for a one-night serving size.

 1 cup salsa verde 

 1/4 cup honey

 1 tablespoon liquid smoke

 2 teaspoons chili powder

 1 teaspoon salt

 1 teaspoon dried oregano

 1 teaspoon cumin

 1 teaspoon garlic powder or 2-3 cloves, finely minced

 1/2 teaspoon smoked paprika

 1/4 teaspoon black pepper

 1/2 cup chopped fresh cilantro (tasted fine without it) 

 2-3 pounds boneless, skinless chicken breasts (about 3-4 chicken breasts, more if using thin cut)

1. Whisk together the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper.

2. Add the salsa verde mixture to the Instant Pot. Nestle the chicken into the sauce. Secure the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure.

3. Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.

Top with guacamole, cheese, diced tomatoes or Pico de Gallo, sour cream, and cilantro. Such a keeper from Mel's Kitchen Cafe!!!