Instant Pot Salsa Verde Shredded Chicken

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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…..

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 Shredded Chicken is the perfect toss together and forget it kind of meal that I needed!

This seriously could not be any easier to make. Place chicken breasts inside Instant Pot liner. Pour the salsa verde over the chicken…..

I used Herdez Salsa Verde mild/medium from the refrigerator section, but any brand or homemade will work.

Secure lid, select “Manual” 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 1/2 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!

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 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! {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.

To keep your meal Paleo, try serving your Instant Pot Salsa Verde Shredded Chicken wrapped in Cassava Flour Tortillas…..

or over Paleo Cauliflower Rice…..

If you are not following a Paleo diet, check out the pretty new photos in my Blackberry Muffins with Lemon Glaze post…..

It’s all about balance, right? LOL

To see more of my Paleo recipes, CLICK HERE 🙂

Enjoy!!

Instant Pot Salsa Verde Shredded Chicken

Print recipe

Prep time	5 minutes
Cook time	25 minutes
Total time	30 minutes
Meal type	Main Course

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

Ingredients

2 Pounds boneless, skinless chicken breasts
15 Ounces salsa verde (homemade or purchased)
1 teaspoon cumin
1/2 cup chopped, fresh cilantro

Directions


Place chicken breasts inside Instant Pot liner.

Pour the salsa verde over the chicken.

Secure lid, select "Manual" 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.

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.

Serve over rice, salad, or use as a taco filling.