Craving a dinner that’s bursting with flavor but short on time? Meet your new weeknight hero: Instant Pot Salsa Verde Chicken! This recipe is the ultimate ‘dump-and-go’ meal, transforming a handful of simple ingredients into incredibly tender, juicy, and zesty shredded chicken in just 30 minutes. The tangy salsa verde, combined with a few key spices, creates a mouthwatering sauce that does all the work for you. Perfect for stuffing into tacos, piling onto salads, or creating the ultimate burrito bowl, this is a recipe you’ll come back to again and again.
Ingredients
• 16 ounces / 450g Salsa Verde
• 2.5 pounds / 1.1kg Boneless, Skinless Chicken Breasts
• 1 tsp Cumin
• 1/4 tsp Garlic Powder
• 1 tsp Salt
• 1/4 tsp Black Pepper
• 1 pinch Paprika
Instructions
1. Directions
2. Combine Sauce: In the inner pot of your Instant Pot, whisk together the salsa verde, cumin, garlic powder, salt, and pepper.
3. Add Chicken: Nestle the chicken breasts into the salsa mixture, turning them once to ensure they are coated.
4. Pressure Cook: Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and cook on HIGH pressure for 25 minutes.
5. Release Pressure: Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position.
6. Shred and Serve: Remove the chicken from the pot and shred it on a cutting board using two forks. Return the shredded chicken to the pot to soak up the delicious sauce. Serve warm and enjoy!
Nutritional Information
• Per Serving: Calories 340 | Total Fats 6.8g | Net Carbs 5g | Protein 55g | Fiber 1g
Pro Tips
• For extra tender chicken, allow a 10-minute natural pressure release before performing the quick release.
• Swap chicken breasts for boneless, skinless chicken thighs for a richer flavor. Reduce the cooking time to 15 minutes.
• This recipe is perfect for meal prep. Store the shredded chicken in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: Can I use chicken thighs instead of breasts for this recipe
A: Yes, you can absolutely use boneless, skinless chicken thighs for a richer flavor. If you make this substitution, reduce the pressure cooking time to 15 minutes.
Q: How long can I store the leftovers
A: This recipe is perfect for meal prep. You can store the cooked and shredded chicken in an airtight container in the refrigerator for up to 4 days.
Q: What is the best way to serve this salsa verde chicken
A: This versatile shredded chicken is perfect for a variety of meals. Try stuffing it into tacos, piling it onto salads, or using it as the base for a burrito bowl.
Q: Should I use a quick or natural pressure release
A: The recipe calls for a quick pressure release to save time. However, for extra tender and juicy chicken, you can allow the pressure to release naturally for 10 minutes before switching the valve to ‘Venting’.
