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shredded salsa verde chicken in top of white rice in a white bowl garnished with sour cream, avocado, scallions, and cilantro

Instant Pot Salsa Verde Chicken

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings (5 cups) 1x
  • Category: Main Dish
  • Method: pressure cook
  • Cuisine: Mexican/American
  • Diet: Gluten Free

Description

Juicy, herby, and slightly tangy, this shredded Salsa Verde Chicken is perfect for burrito bowls, tacos, enchiladas, and more. Add this to your meal plan for the week and enjoy it for a variety of meals! 


Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts and/or thighs (I like a combination of the two)
  • Kosher salt and black pepper 
  • 1 ¾ cups homemade or jarred salsa verde (16-ounce jar)
  • 4 cloves garlic, chopped (2 tablespoons)
  • 1 jalapeno, stemmed, seeded and chopped
  • 2 teaspoons ground cumin 
  • 2 teaspoons dried Mexican oregano 
  • 1 teaspoon onion powder
  • 4 scallions, sliced (about ¾ cup)
  • 1 small bunch cilantro, leaves and tender stems finely chopped (about 1 cup)
  • 1 tablespoon honey, optional 
  • Serve with: rice or tortillas, Greek yogurt, sour cream or queso fresco, diced avocado, pepitas and lime wedges

Instructions

Instant Pot Instructions

Arrange chicken breasts on a cutting board, cover with plastic wrap, and using a meat tenderizer or rolling pin, pound breasts into an even ½-inch thickness. Season chicken with ¼ teaspoon salt and ½ teaspoon pepper; add to Instant Pot with salsa verde, garlic, jalapeno, cumin, oregano, and onion powder. Stir to combine, close and lock lid, seal pressure valve and cook at high pressure for 8 minutes.

Once cook time is up, allow pot to naturally release pressure for 10 minutes. Flip pressure valve to quick-release remaining pressure. Carefully unlock and remove lid.

Using two forks, shred chicken into bite-sized pieces. Add scallions, cilantro, and honey; stir to combine. Season to taste with salt. Serve with rice or in tortillas with desired toppings.

Slow Cooker Instructions

Arrange chicken breasts on a cutting board, cover with plastic wrap, and using a meat tenderizer or rolling pin, pound the breasts into an even ½-inch thickness. Season chicken with ¼ teaspoon salt and ½ teaspoon pepper; add to slow-cooker with salsa verde, garlic, jalapeno, cumin, and onion powder. 

Stir to combine, cover and cook on high for 4 hours or on low for 6-8 hours.

Using two forks, shred chicken into bite-sized pieces. With heat on low, add scallions, cilantro, and honey; stir to combine. Season to taste with salt.  Serve with rice or in tortillas with desired toppings.

 



Notes

Chicken: I use 1 pound of chicken breast and 1 pound of chicken thighs. You can use either if you don't want to use a combination.

Mexican oregano: you can also use regular oregano. 


Nutrition

  • Serving Size: 2/3 cup
  • Calories: 147
  • Sugar: 3g
  • Sodium: 526mg
  • Fat: 2g
  • Saturated Fat: 1g
  • Carbohydrates: 5.5g
  • Fiber: 1g
  • Protein: 27g
  • Cholesterol: 65mg

Keywords: salsa verde chicken, instant pot shredded chicken, mexican chicken, instant pot salsa verde chicken, slow-cooker salsa verde chicken

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