4-Ingredient Instant Pot Chicken Chile Verde
Total Time
30 mins
Prep Time
5 mins
Cook Time
25 mins
Rating
4.59 out of 5 stars
(31)
Ingredients
6
- 2 lbs. chicken thighs or chicken breasts
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 16 ounces salsa verde
- Salt and black pepper to taste
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Preparation
Step 1
Place the chicken in the Instant Pot or pressure cooker. Add the cumin, garlic powder, and salsa verde.
Step 2
Set cooker to high pressure for 25 minutes or on the Instant Pot press the poultry button.
Step 3
When the chicken is done cooking, quick release the pressure and shred the chicken in the pot with two forks. Season with salt and black pepper, to taste. Serve with tortillas, rice, use in burritos, quesadillas, tacos, salads, etc.
Step 4
Note-if you don't have an Instant Pot you can use a regular pressure cooker. The shredded chicken will keep in the fridge in an airtight container for up to 3 days. The shredded chicken can be frozen for up to 1 month.
Step 5
Save recipe for the next time?
Chef's notes
If you don't have an Instant Pot, a regular pressure cooker can be used.
The shredded chicken can be stored in the fridge for up to 3 days or frozen for up to 1 month.
