Description

Instant Pot Salsa Verde Chicken – This shredded chicken uses green salsa + simple seasonings to make perfectly tender chicken that’s perfect for burrito bowls, tacos, nachos, and more! (Paleo, Gluten-Free, Whole30)

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.

Ingredients

Scale

2 lbs. 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 tsp. smoked paprika
1/4–1/2 cup fresh cilantro, roughly chopped
Salt, to taste

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Instructions

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!)
Secure the lid on the Instant Pot and check that the pressure valve is set to SEALING (not VENTING).
Select MANUAL PRESSURE 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)
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.

Notes

*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