It’s been a while since I shared a super versatile Instant Pot recipe here! The last one that I shared was this buffalo shredded chicken that is the perfect start to just about any dish. This salsa verde chicken follows that same trend. You can turn it into burrito bowls, make tacos, stuff it into enchiladas, or serve it on top of baked potatoes. The best part is that you toss all the salsa verde ingredients in with the chicken and it cooks together to make sure the chicken is bursting with flavor. No jarred salsa verde here!
Because this salsa verde shredded chicken is so versatile, it’s perfect for meal prep. It’s even delicious on top of salads for lunch. Really, you can’t do wrong if you make this!
Instant Pot Salsa Verde Chicken
Cuisine: Instant Pot
Prep time:
Cook time:
Total time:
Serves: 4-5 servings
Ingredients
- 3 chicken breasts
- 2 jalapeno peppers, seeds removed, finely chopped
- ½ yellow onion, chopped
- 7-8 tomatillos, husks removed, chopped
- 4 cloves garlic, minced
- 1 tsp. salt
- ½ tbsp. cumin
- ¼ tsp. ground black pepper
- 2 tbsp. oil (any type will work)
- Juice of 1 lime
Instructions
- Place chicken breasts in the Instant Pot and top with remaining ingredients.
- Set to high pressure for 15 minutes adn allow to naturally release.
- Shred the chicken with two forks. Serve in burrito bowls, tacos, enchiladas, taco salads, or whatever sounds good!
- Crock Pot Instructions: Place chicken breasts in crock pot and top with remaining ingredients. Cook on low for 4-6 hours until chicken is tender enough to shred with two forks.
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