Instant Pot Salsa Verde Chicken
This 2 ingredient recipe for Instant Pot Salsa Verde Chicken is a quick and easy way to get a flavorful shredded chicken that can be used in tacos, enchiladas, burritos, chili and even pasta. Perfect for meal prepping dinners and makes a great protein for freezer meals.
Servings: 8 -10 servings
- 2 lbs Chicken Breast
- 2 cups Salsa Verde
Prep The Ingredients: Trim the fat off of the chicken and make sure you have 1 cup of salsa per pound of chicken.
Add To Instant Pot: Add the chicken to the bottom of the instant pot and pour the salsa over top. Filp chicken around to make sure it is coated on both sides and make sure chicken is in an even single layer.
Pressure Cook Chicken: Cook chicken on manual HIGH pressure for 18 minutes. A quick or natural release is fine.
Shred Chicken: Remove chicken breast from pot and shred. Add back to the instant pot with the juices and salsa to evenly coat. Serve immediately or store chicken with the juices and salsa it was cooked in.
SLOW COOKER SALSA VERDE CHICKEN
Serving: 1g | Calories: 168kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 355mg | Fiber: 1g | Sugar: 2g