Description
This Instant Pot Salsa Verde Chicken recipe is a quick and flavorful dish that’s perfect for busy weeknights. Tender shredded chicken cooked in salsa verde with a hint of lime, it’s versatile and delicious.
Ingredients
Scale
Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
Salsa Verde Mixture:
- 1 (16 oz) jar salsa verde
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
- Juice of 1 lime
Optional Toppings:
- Chopped cilantro
- Diced avocado
- Sour cream
- Shredded cheese
Instructions
- Prepare the Chicken: Place the chicken in the Instant Pot.
- Add Salsa Verde Mixture: Pour salsa verde over the chicken, then add cumin, garlic powder, onion powder, black pepper, and salt. Stir to coat.
- Cook: Close the lid, set to seal, and cook on high pressure for 12 minutes (10 minutes for thighs). Allow natural release for 5 minutes, then quick release.
- Shred and Flavor: Remove chicken, shred, and return to pot. Stir in lime juice and let sit in the salsa.
- Serve: Enjoy in tacos, burrito bowls, over rice, or in lettuce wraps with your favorite toppings.
Notes
- For a thicker sauce, use the sauté function to reduce liquid after shredding the chicken.
- This dish freezes well; store in airtight containers for later meals.
- 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: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
