Description
This Instant Pot Salsa Verde Chicken recipe is a flavorful and easy dish that can be used in various ways, from tacos to salads. The tender shredded chicken cooked in salsa verde and spices is versatile and perfect for meal prep.
Ingredients
Scale
Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
Salsa Verde Mixture:
- 1 cup salsa verde (store-bought or homemade)
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the Chicken: Place chicken in the Instant Pot and pour salsa verde and chicken broth over it. Sprinkle with cumin, garlic powder, onion powder, and salt. Stir slightly to coat the chicken.
- Cook in Instant Pot: Seal the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 12 minutes (10 minutes for thighs). Allow a natural release for 5 minutes, then carefully do a quick release.
- Shred and Season: Open the lid and use two forks to shred the chicken directly in the pot. Stir in lime juice and cilantro, if using. Let sit for a few minutes to absorb the juices.
- Serve: Serve over rice, in tacos, burritos, salads, or bowls.
Notes
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Great for meal prep and batch cooking.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 440mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 95mg
