4-Ingredient Instant Pot Chicken Chile Verde
Tender shredded chicken cooked in bright salsa verde for quick tacos, burritos, or bowls.
Equipment
- Instant Pot or electric pressure cooker
- Tongs or fork
- Measuring Spoons
- Measuring cup
- Mixing Spoon
Ingredients
- 2 lb chicken thighs or chicken breasts
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 16 ounce salsa verde
- salt and black pepper to taste
Instructions
- Place the raw chicken thighs or breasts in the Instant Pot insert in a single layer if possible.
- Sprinkle the ground cumin and garlic powder evenly over the chicken.
- Pour the 16 ounces of salsa verde over the chicken, covering as much as possible.
- Secure the lid and set the pressure cooker to high pressure for 25 minutes (or use the Instant Pot poultry button if preferred).
- When the cooking time is finished, perform a quick release of the pressure according to your cooker’s instructions.
- Open the lid, shred the chicken directly in the pot using two forks or tongs, mixing it with the salsa verde.
- Season with salt and black pepper to taste, then serve in tortillas, with rice, or use in burritos, quesadillas, tacos, or salads.
Notes
- You can use thighs for more flavor or breasts for leaner meat.
- Quick-release pressure when done cooking to prevent overcooking.
- Shred chicken in the pot to keep it moist and well coated in salsa verde.
- Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days.
- Shredded chicken can be frozen for up to 1 month.