This Chicken Salsa Verde Instant Pot is the perfect easy weeknight recipe or prep ahead meal. Make it for dinner tonight or early in the week so you can use the chicken to create other meals.
1pound boneless chicken breasts(fresh or frozen chicken)
1poundboneless chicken thighs(fresh or frozen chicken)
1jar (12 ounce)Salsa Verde (I like Trader Joe's or Hatch Valley brands)
1 teaspoonground cumin
1teaspoondried oregano
1teaspoongarlic powder
salt and black pepper
Creamy Salsa Verde Chicken (optional)
½cupsour cream
Instructions
Add a little oil to your Instant Pot pan to prevent sticking or getting a burn notice. Add chicken to the bottom of the Instant Pot. Pour salsa and spices over the chicken.
Close the lid and turn the sealing lever to seal, if needed. Cook at high pressure for 10 minutes (12 minutes for frozen), then allow pressure to naturally release for at 10 minutes before performing a quick release.
Remove chicken from pot and shred (see notes below) or serve as boneless chicken breasts and thighs. Stir in sour cream for Creamy Salsa Verde chicken, and use an imersion blender to create a creamy salsa verde sauce. Serve over rice with tortillas, over tortilla chips and top with cheese to make nachos, make chicken tacos or burritos.Keep leftovers to use in another recipe like Chicken Enchiladas or Green Goddess Cobb Salad.
Video
Notes
How to shred chicken with a mixer or by hand:Use a stand mixer or hand mixer to shred chicken quickly and easily. Place the chicken in the mixing bowl. Mix at low speed for up to 1 minute until the chicken is all shredded.Before shredding the chicken by hand, cut the chicken breasts in half. Hand shred with two forks by placing them in the middle of the chicken pieces and pull each fork in opposite directions.