Description
Instant Pot Salsa Verde Chicken is simple to make, requiring just 4 basic ingredients. An easy, versatile recipe perfect for tacos, enchiladas or weekly meal prep.
Ingredients
Scale
- 2 lbs. boneless skinless chicken thighs or breasts
- 16 oz. salsa verde
- 1 onion, thinly sliced or finely diced
- 2 garlic cloves, minced
Instructions
- Arrange the chicken thighs into a single layer at the bottom of the Instant Pot. Top with salsa verde, onions and garlic.
- Place lid onto Instant Pot and close the pressure valve. Cook chicken on high pressure for 6-8 minutes (6 minutes for chicken pieces that are ~6oz. and 8 minutes for chicken pieces that are ~8-10 oz.). The instant pot will take 10-15 minutes to come to pressure and then the countdown clock will start.
- Allow the Instant Pot to release naturally for 10 minutes after cooking concludes and then open the pressure valve.
- Shred chicken in the juices using 2 forks or a handheld mixer. Serve immediately or store in the fridge for up to 4 days. You can also freeze for up to 1 month in an airtight bag or container.
Notes
- There are many different types of salsa verde. Make sure to check that yours is made with recognizable ingredients and doesn't have added sugar.
- SLOW COOKER: Follow recipe directions. Cook for 5-7 hours on low.
- OVEN: Follow recipe directions, but place ingredients into a glass baking dish. Cook at 350 for 60-75 minutes depending on the size of your chicken.
