• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store

Cooking With Curls logo

menu icon
go to homepage
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Instant Pot
    • Beef Gravy
    • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Instant Pot Chicken » Instant Pot Salsa Verde Shredded Chicken

    Published: Mar 8, 2017 · Modified: Apr 5, 2021 by Lisa Johnson

    Instant Pot Salsa Verde Shredded Chicken

    2577 shares
    • Share72
    • Tweet

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    This Instant Pot Salsa Verde Shredded Chicken is versatile enough to be used as a filling for burritos, and as a topping for salads | cookingwithcurls.com

    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!

    This Instant Pot Salsa Verde Shredded Chicken is versatile enough to be used as a filling for burritos, and as a topping for salads | cookingwithcurls.com

    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.

    Instant Pot Salsa Verde Shredded Chicken pan cookingwithcurls.com

    Secure lid, select "Manual" or "Pressure Cook" and set timer for 25 minutes.

    Instant Pot Adobo Chicken cook cookingwithcurls.com

    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.

    Instant Pot Salsa Verde Shredded Chicken done cookingwithcurls.com

    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.

    Instant Pot Salsa Verde Shredded Chicken mix cookingwithcurls.com

    Serve over Rice, salad, or use as a taco/burrito filling.

    This Instant Pot Salsa Verde Shredded Chicken makes a delicious filling for tacos and burritos | cookingwithcurls.com

    Garnish as desired and devour!

    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!!

    This Instant Pot Salsa Verde Shredded Chicken is versatile enough to be used as a filling for burritos, and as a topping for salads | cookingwithcurls.com

    Instant Pot Salsa Verde Shredded Chicken

    This Instant Pot Salsa Verde Shredded Chicken makes a delicious filling for tacos and burritos, and an amazing topping for salads!
    5 from 2 votes
    Print Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: chicken, recipe, salsa verde, Mexican, instant pot, pressure cooker, whole 30, paleo
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Pressure Release: 15 minutes
    Total Time: 30 minutes
    Servings: 8 Servings
    Calories: 155kcal
    Author: Lisa Johnson

    Ingredients

    • 2 pounds boneless, skinless chicken breasts
    • 15 ounces salsa verde homemade or store-bought
    • 1 teaspoon cumin
    • 0.5 cup chopped cilantro
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 155kcal | Carbohydrates: 3g | Protein: 24g | Fat: 3g | Cholesterol: 72mg | Sodium: 514mg | Potassium: 537mg | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 3.6mg | Calcium: 8mg | Iron: 0.6mg
    « Instant Pot Adobo Chicken
    Sweet Onion and Citrus Dressing »

    Reader Interactions

    Comments

    1. Laurie says

      March 14, 2017 at 1:49 pm

      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!

      Reply
    2. Marybeth says

      January 21, 2019 at 5:43 pm

      5 stars
      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!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Lisa Johnson

    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

    More about me →

    Popular

    • California Spa Salad
    • Layered Greek Dip
    • Lemon Cream Cheese Danish
    • Creative Brunch Ideas
    Shop Lisa's Favorite Products on amazon.com with 5 product images.

    As seen in...

    List of magazine where my recipes have been featured.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Disclaimer & Disclosure
    • Accessibility Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates & receive a FREE Instant Pot e-Book filled with the Top 10 reader's favorite recipes!

    Topics

    • Instant Pot
    • Tropical Pina Colada
    • Beef Gravy
    • Recipe Index

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2022 Cooking with Curls® | All Rights Reserved