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Tongs grabbing portion of salsa verde chicken on white tray.

Instant Pot Salsa Verde Chicken

Yield: 6 to 7 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 45 minutes

Ingredients

  • 16 ounces salsa verde, mild, medium or hot
  • ½ cup chicken broth
  • 4-ounce can green chiles, mild, medium or hot
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika (optional, but highly recommended)
  • 2 to 2 ½ pounds boneless, skinless chicken breasts or chicken thighs
  • ½ teaspoon salt, more or less

For Serving:

  • Chopped cilantro
  • Tortilla chips
  • Cooked rice
  • Shredded cheese
  • Tortillas
  • Avocados

Instructions 

  • Lightly grease the Instant Pot insert with cooking spray (this helps prevent a burn warning from occurring during cooking).
  • To the insert, add the salsa verde, chicken broth, green chiles, cumin, garlic powder, onion powder, oregano and smoked paprika. Stir to combine.
  • Nestle the chicken into the broth mixture (but don't press the chicken all the way to the bottom of the pot).
  • Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 to 15 minutes (or all the way). Release the remaining pressure, if needed.
  • Shred the chicken (either remove it and shred in a separate dish or shred right in the Instant Pot).
  • Toss the shredded chicken with the sauce. IMPORTANT: Taste and add salt, if needed. Keep covered and warm until serving.
  • Serve the chicken and sauce over rice with shredded cheese, diced avocados, chopped cilantro, and crushed tortilla chips or serve the chicken in tortillas with desired toppings.

Notes

Sauce: If you want the sauce thicker, remove the chicken after cooking, turn the Instant Pot to saute and let the sauce simmer for 5 to 6 minutes until slightly thickened. 
Slow Cooker Instructions: Lightly grease slow cooker. Add all the sauce and seasoning ingredients in the slow cooker and stir to combine. Nestle the chicken in the sauce. Cover and cook on low for 5 to 6 hours until the chicken shreds easily. Shred the chicken (in the slow cooker or remove to a dish and shred). Toss the chicken with the sauce, add salt to taste, if needed, and keep warm.