This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
This Instant Pot Salsa Verde Shredded Chicken is versatile enough to be used as a filling for tacos or burritos, and as a topping for salads! Yes seriously, I have been eating my leftover chicken over salads all week. The chicken turns out moist and tender, with just enough flavor to compliment whichever salad dressing I decide to use.
Check out my Instant Pot Page for more recipe ideas!
I have spent the past few days "fixing" some old images on posts from 2013 to 2015, as well as remaking recipes to try to get better, more appetizing photos...so I have not really been in the mood to cook. We've all been there, right? Well this Instant Pot Salsa Verde Chicken is the perfect toss together and forget it kind of meal that I needed!
How to make Instant Pot Salsa Verde Shredded Chicken:
Place chicken breasts inside Instant Pot liner. Pour the salsa verde over the chicken.
Secure lid, select "Manual" or "Pressure Cook" and set timer for 25 minutes.
When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.
Shred chicken with two forks and place in a mixing bowl. The chicken was falling apart in the pot and didn't make it to the plate in one piece.
Add the cumin and chopped cilantro, stir to combine. Add approximately 0.5 cup of cooking liquid to the shredded chicken, stir to thoroughly coat the chicken.
Serve over Rice, salad, or use as a taco/burrito filling.
Garnish as desired and devour!
Looking for delicious Instant Pot Recipes? Sign up for a FREE Top 10 Instant Pot Recipes e-Book and receive future recipes delivered to your inbox!
Recipe Notes & Tips
- If your salsa verde does not have a lot of liquid, you may need to add water to your Instant Pot before cooking. You can see how watery mine was, you need a cup of liquid to make your pressure cooker work correctly, so use your best judgement. If you do not have enough liquid, your pressure cooker will not build pressure and will not start counting down. Add water and try again. 🙂
- When mixing your shredded chicken with the seasonings, you need enough cooking liquid to moisten and coat the chicken...not enough to create a soup.
- If you like spicier foods, choose a HOT salsa verde...add sliced jalapenos...or add hot sauce before serving.
- I have this Instant Pot, and love it!
- You can use other brands of pressure cookers to make this chicken, but they all cook differently and you may need to adjust your cooking times.
Paleo and Whole 30 serving suggestions:
- Cassava Flour Tortillas {Paleo}
- Paleo Cauliflower Rice {Paleo/Whole30} or lettuce wraps {Whole 30.}
Ways to use this chicken:
- Instant Pot Salsa Verde Chicken Tamales
- Burritos and tacos - stuff warm tortillas with refried beans, cheese, lettuce, avocado, and sour cream
- Quesadillas - stuff between flour tortillas with cheese. Serve with sour cream and additional salsa verde on the side.
Leftovers?
Allow your chicken to cool completely, then store in an airtight container in the refrigerator for 4 to 5 days.
Reheat in the microwave or in a pan on the stove.
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Instant Pot Salsa Verde Shredded Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 15 ounces salsa verde homemade or store-bought
- 1 teaspoon cumin
- 0.5 cup chopped cilantro
Instructions
- Place chicken breasts inside Instant Pot liner.
- Pour the salsa verde over the chicken.
- Secure lid, select the "Manual" button, on High Pressure and adjust time for 25 minutes using the + and - buttons.
- When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.
- Shred chicken with two forks and place in a mixing bowl.
- Add the cumin and chopped cilantro, stir to combine. Add approximately 1/2 cup of cooking liquid to the shredded chicken, stir to thoroughly coat the chicken. Season with sea salt and black pepper, to taste.
- Serve over rice, salad, or use as a taco filling.
Notes
- If your salsa verde does not have a lot of liquid, you may need to add water to your Instant Pot before cooking. You can see how watery mine was, you need a cup of liquid to make your pressure cooker work correctly, so use your best judgement. If you do not have enough liquid, your pressure cooker will not build pressure and will not start counting down. Add water or chicken stock and try again.
- When mixing your shredded chicken with the seasonings, you need enough cooking liquid to moisten and coat the chicken…not enough to create a soup.
- If you like spicier foods, choose a HOT salsa verde…add sliced jalapenos…or add hot sauce before serving.
- I have this 6 quart Instant Pot, and love it! {affiliate link}
- You can use other brands of pressure cookers to make this chicken, but they all cook differently and you may need to adjust your cooking times.
Laurie says
Looks great Lisa! I'm pinning to share! Thanks so much for linking up with us this week for Brag About IT! Hope you'll share again with us next Tuesday! Have a great week!
Marybeth says
This worked great! We used it for burrito bowls and I added Bell peppers and onions to the mixture (they just cook down but add flavor). We used some of the leftover chicken for taquitos and those were really great as well!