instant-pot ChartsDATASHEET // CT-IP-039
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Salsa Verde Chicken (Bone-In, Skinless Thighs) in the instant pot
Specification: 2 lbs boneless skinless chicken thighs submerged in 16 oz salsa verde and 1/2 cup chicken broth
Target Temp
240°F (116°C)
Pressure Level
Total Time
12–15 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
175°F+ (79°C) fall-apart shredded chicken
USDA Safe Pull
Release: 10-minute natural release (12 min pressure + 5 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add salsa verde chicken (bone-in, skinless thighs) (2 lbs boneless skinless chicken thighs submerged in 16 oz salsa verde and 1/2 cup chicken broth) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select 240°F (116°C) for 12–15 mins.
2
Pressure Cook
Cook at 240°F (116°C) for 12–15 mins. Use 10-minute natural release.
3
Check & Rest
Thighs collapse into shredded strands with light fork pressure, thoroughly infused with tangy green salsa. After 10-minute natural release, carefully open the lid away from you. Let stand 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 165°F Poultry Safe Minimum; Instant Pot Latin American Recipe Collection.
Pro Tip: Shred the chicken directly in the pot with two forks; the shredded meat will reabsorb all the seasoned salsa verde broth.
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