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a spoonful of shredded chicken
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Salsa Verde Chicken

Salsa Verde Chicken made with homemade roasted tomatillo salsa.  Don't have homemade salsa?  Combine chicken breasts and a jar of your favorite salsa verde for an easy Instant Pot meal that cooks in 10 minutes.
Course Pressure Cooker
Cuisine Mexican
Keyword chicken, instant pot, pressure cooker, salsa verde chicken
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 125kcal
Author Emily Bruno

Ingredients

  • 1 lb boneless chicken breast
  • 16 oz 2 cups salsa verde

Instructions

  • Add a thin layer of salsa verde to the bottom of the Instant Pot.
  • Add the chicken breasts (cut into pieces similar in size if necessary).
  • Pour the rest of the salsa over the chicken.
  • Close the lid and set the valve to seal. Cook on manual high pressure for 10 minutes.
  • Manual release and check the temperature of the chicken to ensure fully cooked.
  • Add to a stand mixer (or use a fork) to shred. (I use tongs to only add the chicken to the mixer to shred and then scoop up as much leftover salsa as desired after shredding.)

Notes

We use this Roasted Tomatillo Salsa recipe for our salsa verde.