Description
A deliciously easy recipe for shredded chicken made in the Instant Pot with salsa verde.
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 cooked on low for 3-4 hours if you prefer slow cooking.
- For added flavor, you can marinate the chicken in salsa overnight before cooking.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 150mg