Easy Salsa Verde Chicken Tostadas

If you're looking for a delicious and hassle-free dinner option, look no further than this Easy Salsa Verde Chicken Tostadas recipe. With the chicken cooked to perfection in an Instant Pot and the rest of the ingredients coming together in a snap, this dish is a lifesaver for busy weeknights. Not only is it incredibly easy to prepare, but it also makes for simple meal prep, ensuring you have tasty, ready-to-eat meals throughout the week. Plus, it's a hit with the whole family, making it a go-to favorite for any occasion.

3 steps to making chicken tostadas

1. Chicken is pressure cooked with salsa verde and other spices.
2. Tortillas are cooked in the oven to make the crispy tostadas. You can buy them if you prefer, but they are so easy to make at home.
3. Putting it all together. Once the chicken is done and the tortillas crispy, the hard work is over. Put it all together and serve!

Ingredients

• Chicken- I used chicken breasts, but you can also use chicken thighs if you prefer.
• Salsa verde- use your favorite store bought brand, or make your own with my roasted salsa verde recipe.
• Minced garlic- This is not the same as garlic powder. Minced garlic gives a truer, better garlic flavor in this recipe.
• Spices- Cumin, salt, black pepper, and cayenne pepper.
• Toppings- I topped mine with black beans, red onions, cilantro, avocado, and more salsa verde. You can use any other toppings you prefer.

How to make

• Start by adding the trimmed chicken breasts to the pressure cooker. I cut mine in half so they could cook more quickly. Add the salsa, garlic and spices to the pressure cooker. Mix and set it to cook. Once it has cooked, quick release the pressure and remove the chicken onto a plate and shred.
• Place 6 tortillas on a parchment-lined baking sheet and brush LIGHTLY with olive oil.
• Bake for 8-10 minutes on each side until it is crispy. Remove from the oven and let them cool slightly.
• Assemble the tostadas. I put black beans on first (seasoned with chili powder, salt, and pepper), salsa verde chicken, a little more salsa verde, red onion slices, avocado and chopped cilantro.
• They are best served right away while the tostada shells are still crispy.

Tips and tricks

• You can always make this chicken ahead of time. There will be plenty of broth in the pressure cooker after cooking, be sure to pour a few cups of this over the chicken for storing. It will hold in the fridge for up to 5 days. Reheat in the microwave in a covered container.
• It is important that you don't cook the tortillas until right up to the time you are ready to serve the tostadas. You will want them as crispy as possible for serving.
• You can top these tostadas anyway you like. The toppings I recommended are what I like, but know the possibilities are endless.
• If you want to use another salsa, you can do this as well. My hubby loves a salsa rojo with his tostadas.

• Chicken
• Dinner
• Pressure Cooker