Instant Pot Salsa Verde Chicken
Instant Pot Salsa Verde Chicken is an easy 3 ingredient recipe for seasoned shredded chicken breasts in the pressure cooker. Perfect for tacos!
Servings: 10
Cost: $5
Equipment
Ingredients
- 1 tablespoon olive oil optional
- 4 boneless skinless chicken breasts about 2 pounds
- 1 packet taco seasoning See note
- 1 16-ounce jar salsa verde Thin -- I use Herdez
Instructions
- Add the olive oil to the bottom of the Instant Pot, and add the chicken
- Season the chicken with taco seasoning
- Pour the salsa verde over chicken, and mix slightly to make sure chicken is evenly covered
- Place lid on Instant Pot, set sealing valve to SEALING position, and hit PRESSURE COOK, or manual, for 10 minutes. (Pot will say ON as it comes to pressure, then begin counting down at 10 minutes)
- After 10 minutes of cooking, do a natural release for 10 minutes, then hit CANCEL and do a quick release until pin drops
- Open pot, allow to cool slightly, then use an electric mixer to shred the chicken
Video
Notes
Total time is about 30 minutes. About 10 minutes to come to pressure, 10 minutes to cook and 10 minutes natural release.
For frozen chicken, cook for 20 minutes with 10 minute release.
You can also shred chicken, using two forks if you don't want to use a hand mixer
I use Herdez brand salsa verde, which is thin. If you're using a thick salsa, you may want to add 1 tablespoon of water to thin it out.
I now use homemade taco seasoning. Original recipe calls for 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon smoked paprika and 1/2 teaspoon pepper.
Nutrition
Calories: 67kcal | Carbohydrates: 1g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 286mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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