Pressure Cooker Salsa Verde Chicken

cooking.nytimes.com

Lydialove

1 ½ pounds boneless, skinless chicken thighs

1 ½ cups jarred salsa verde

1 (4-ounce) can mild chopped green chiles

8 garlic cloves, finely chopped

1 jalapeño, stemmed, seeded and diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

3 scallions (green and white parts), thinly sliced

1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)

Kosher salt, to taste

Fresh lime juice, to taste

Any combination of cooked rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

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