Instant Pot Creamy Salsa Verde Chicken
Tender shredded chicken cooked in zesty salsa verde and finished with creamy Greek yogurt.
Equipment
- Instant Pot or electric pressure cooker
- Mixing Spoon
- Tongs or fork
- Measuring Spoons
- Measuring cup
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 16 ounces salsa verde jar
- 1 jalapeño seeded, deveined, and diced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup Greek yogurt plain
Instructions
- Add the chicken breasts, salsa verde, diced jalapeño, chili powder, kosher salt, and black pepper to the Instant Pot. Do not add the Greek yogurt yet.
- Secure the lid and ensure the vent is sealed. Set the Instant Pot to Manual (High Pressure) and cook for 15 minutes.
- When the cooking time ends, allow a natural pressure release for 5 minutes, then carefully perform a quick release and open the lid.
- Remove the chicken to a cutting board and shred with two forks or with tongs. Return the shredded chicken to the Instant Pot.
- Stir in the plain Greek yogurt until the sauce is smooth. Switch the Instant Pot to Sauté and bring the mixture to a gentle simmer.
- Simmer for about 5 minutes to warm through and slightly thicken the sauce, stirring occasionally.
- Serve the creamy salsa verde chicken hot.
Notes
- Use plain Greek yogurt for a creamy texture and tang.
- Remove jalapeño seeds for milder heat.
- Shred chicken while the Instant Pot is cooling slightly for easier handling.
- Adjust chili powder to taste for spiciness.