Description
This shredded chicken combines green salsa + simple seasonings to make perfectly tender chicken that’s perfect for burrito bowls, tacos, nachos, and more! (Paleo, Gluten-Free, Whole30)
Ingredients
Scale
- 2 pounds boneless, skinless chicken breast
- 1-1 1/2 cups salsa verde* (1 1/2 cups will have plenty of sauce. 1 cup will be less saucy)
- 1/4 teaspoon smoked paprika
- 1/4-1/2 cup fresh cilantro, roughly chopped
- Salt, to taste
Instructions
- Combine. Place chicken breast in the Instant Pot. Pour salsa over chicken and sprinkle with smoked paprika. Use a spoon or fork to gently make sure the salsa is coating the top and bottom of the chicken. (A few stirs should do the trick!)
- Cook Chicken. Secure the lid on the Instant Pot and check that the pressure valve is set to SEALING (not VENTING). Select MANUAL PRESSURE/PRESSURE COOK and set timer for 10 minutes. (It will take 12-14 minutes or so for the Instant Pot to come to pressure, then 10 minutes to cook)
- Naturally Release Steam. After the chicken has cooked 10 minutes, allow the pressure to naturally release 10-12 minutes, then quick-release any remaining steam (this should only take 1-2 min.)
- Shred the chicken with two forks (or a hand mixer!) and stir in cilantro. Taste chicken and season with additional salt, if desired.
- Serve & Store. Enjoy in burrito bowls, tacos, salads, wraps, and more! Store leftover chicken in an airtight container in the fridge 2-3 days.
Notes
- Heads Up On Timing: This will take 12-14 min to come to pressure + 10 min to cook + 10-12 min natural release + 1-2 min quick-release = 33-38 min total.
- Make it Less Saucy. *If you don’t want your chicken as “saucy” as mine is, you can use 1 cup of salsa instead.
- Prep Time: 5-8 min
- Cook Time: 33-38 min
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 recipe
- Calories: 154
- Sugar: 1.6 g
- Sodium: 321.6 mg
- Fat: 3.4 g
- Saturated Fat: 0.6 g
- Carbohydrates: 3 g
- Fiber: 0.9 g
- Protein: 26.1 g
- Cholesterol: 82.7 mg