Description
A quick and flavorful Instant Pot Salsa Verde Chicken recipe featuring tender shredded chicken cooked in a tangy salsa verde sauce, seasoned with cumin and garlic. This gluten-free dish is perfect for tacos, burrito bowls, salads, or quesadillas, offering a delicious Mexican-inspired meal ready in just 20 minutes.
Ingredients
Scale
Chicken and Sauce
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 cup salsa verde
- ½ cup low-sodium chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of 1 lime
Garnish
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Prepare Chicken in Instant Pot: Place the chicken breasts or thighs in the Instant Pot. Pour the salsa verde and chicken broth evenly over the chicken. Sprinkle the cumin, garlic powder, onion powder, salt, and black pepper on top.
- Seal and Cook: Close the Instant Pot lid and set the valve to sealing. Select high pressure and cook for 10 minutes.
- Pressure Release: Allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Shred Chicken: Open the lid and use two forks to shred the chicken directly inside the pot, mixing it with the cooking juices.
- Add Lime Juice and Rest: Stir in the fresh lime juice. Let the shredded chicken rest in the juices for a few minutes before serving to enhance flavor and moisture.
- Garnish and Serve: Garnish with chopped fresh cilantro if desired and serve as a filling for tacos, burrito bowls, salads, or quesadillas.
Notes
- This shredded chicken is perfect for tacos, burrito bowls, salads, or quesadillas.
- You can substitute chicken thighs for a juicier texture.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper before cooking.
