Instant Pot Salsa Verde Chicken - Boneless Skinless Chicken Breasts cooked in IP with Kosher Salt, Paprika, Ground Cumin, and Homemade Salsa Verde. Packed with flavor this Mexican Salsa Verde Chicken is one of the easiest IP Chicken recipes which you are definitely gonna love.
Place Ingredients in pressure cooker: Place all Ingredients in your Pressure cooker.
Pressure Cook: Set Instant Pot to High Pressure and cook for 8-10 minutes.
Release pressure naturally: Once the timer goes off, release pressure naturally.
Shred and Serve: Once cooked, shred chicken using two forks. Take it out on a plate and serve over rice or in the form of tacos or enchiladas or Quesadillas or Casserole.
Video
Notes
Slow Cooker: To cook Salsa Verde Chicken in a Slow cooker, prepare as per the instructions, and then cook on low heat for 6-7 hours. Or on High Heat for 4-5 hours.
The thickness of Chicken: If your chicken is more than 2-inches thick then it will take you at least 15-minutes to cook your chicken.
No Water: No need to add any water while cooking chicken. Chicken releases its own juice and there is enough liquid in the Salsa verde sauce.
Nutrition
Nutrition Facts
Instant Pot Salsa Verde Chicken
Amount Per Serving
Calories 239
* Percent Daily Values are based on a 2000 calorie diet.
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