Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 jar (16 oz) salsa verde
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup chicken broth
- Juice of 1 lime
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Place the chicken in the Instant Pot.
- Add salsa verde, onion, garlic, cumin, chili powder, salt, pepper, chicken broth, and lime juice.
- Close the lid, set the valve to ‘Sealing,’ and cook on high pressure for 15 minutes (breasts) or 18 minutes (thighs).
- Let the pressure naturally release for 5 minutes, then manually release the rest.
- Open the lid and shred the chicken with two forks directly in the pot.
- Stir the shredded chicken into the sauce to absorb flavors.
- Taste and adjust seasoning if needed.
- Serve in tacos, burrito bowls, over rice, or as desired. Garnish with cilantro if using.
Notes
- Use frozen chicken by increasing the cooking time to 20 minutes.
- Make spicier by using a hot salsa verde or adding jalapeños.
- For a crispy texture, broil shredded chicken for 5-7 minutes.
- Can be made in a slow cooker (6-7 hours on low or 3-4 on high).
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 95mg
