The easiest pressure cooker salsa verde chicken! Make this amazing shredded chicken for tacos, burrito bowls, enchiladas, lettuce wraps, and more!
INGREDIENT
– 2.5 to 3 lbs boneless skinless chicken thighs*– 1 small yellow onion diced– 1 15-oz can green enchilada sauce– 1 cup green salsa**– 1 4-oz can diced green chilies– 1/2 tsp sea salt to taste
Put everything for shredded chicken in your Instant Pot.Stir everything well to distribute ingredients.
Step 1
INSTRUCTIONS
Press “Manual” or “Pressure Cook” and set your Instant Pot for 20 minutes of high pressure. Cook with the steam valve closed (“sealed”). The Instant Pot takes 10–15 minutes to reach full pressure before its 20-minute cycle.
Step 2
Use the quick release valve or let the Instant Pot release pressure for 10–30 minutes after 20 minutes. Going longer tenderises the chicken, so I always do. High-pressure cook frozen chicken for 24 minutes.
Step 3
Use tongs to transfer cooked chicken thighs to a cutting board and shred with two forks to desired consistency.
Step 4
Return shredded chicken to pressure cooker and let sit in juices until use. Salt the chicken to taste. Scoop chicken with slotted spoon. Chilli verde chicken is great in burrito bowls and tacos.
Step 5
I like making burrito bowls with homemade Mexican Rice (or steamed brown rice), black beans, salsa, and guacamole. Low-carb burritos and tacos use cauliflower rice or tortillas.