Instant Pot Salsa Verde Chicken Recipe
Tender shredded chicken cooked in salsa verde and brightened with lime for quick, versatile meals.
Equipment
- Instant Pot or electric pressure cooker insert (stainless steel)
- Measuring cups and spoons
- Tongs or slotted spoon
- Two forks for shredding
- Mixing Spoon
Ingredients
- 1.5 lb boneless skinless chicken breast
- 1/4 cup chicken stock or water
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 1 cup salsa verde (mild, e.g., Herdez)
Instructions
- Place the stainless steel insert into your Instant Pot and pour in the chicken stock (or water) and lime juice.
- Place the chicken breasts in the liquid in a single layer.
- Sprinkle the salt, black pepper, chili powder, and ground cumin evenly over the chicken.
- Drizzle the honey over the chicken, then sprinkle the minced garlic on top.
- Pour the salsa verde over the chicken, covering the pieces; do not stir.
- Close the lid and set the valve to sealing (if your model requires it). Select Manual (High) pressure and set the cook time to 15 minutes.
- Allow the Instant Pot to come to pressure and cook. When the cook time ends, wait 2 minutes, then carefully quick-release the remaining pressure by switching the valve to venting.
- Open the lid away from your face, remove the chicken to a plate, and shred with two forks.
- Return the shredded chicken to the Instant Pot and stir it into the cooking liquid to combine and moisten.
Notes
- This chicken is great served over rice.
- Use as filling for tacos.
- Use as filling for enchiladas.
- Add to casseroles for extra protein.