Description
This Salsa Verde Chicken is a quick and easy Instant Pot recipe that results in tender and flavorful shredded chicken.
Ingredients
Scale
- 2 to 2 1/2 pounds boneless skinless chicken breasts
- 16 oz salsa verde
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
Instructions
- Place the chicken at the bottom of the Instant Pot.
- Mix salsa verde, garlic powder, oregano, cumin, and chili powder. Pour over chicken.
- Close and seal the Instant Pot. Select poultry setting, and set for 13 minutes.
- Once the cook time is done, carefully move the valve from “seal” to “quick release”. Let the steam fully release.
- Remove chicken from the pot, and use 2 forks to shred. Add it back to the pot with the juice and salsa, mix well to coat before serving.
- Follow the same directions, cook on low for 3-4 hours until chicken is cooked through and tender. Shred and stir back with the salsa and serve.
Notes
- This recipe can also be made in a slow cooker on low for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg