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Meal Instructions
Specimen #0202·INSTANT POT·Dead Simple

Instant Pot Salsa Verde Shredded Chicken

Three ingredients, 15 minutes under pressure, and enough tangy tomatillo shredded chicken to fill a week of tacos, burrito bowls, and quesadillas.

Cook temp
HIGH PRESSURE
Total time
33m
REST
5m
Serves
8
PULL AT
165°F
Ingredients
3 lbs Frozen Boneless Skinless Chicken Breasts
16 oz Jarred Salsa Verde — medium heat, one full jar
1 tsp Ground Cumin
4 cloves Fresh Garlic — minced
1 tsp Kosher Salt
Equipment
6-qt Instant Pot
Two Forks or Hand Mixer
Slotted Spoon
DirectionsGet to the point
1Layer 3 lbs frozen chicken breasts in the pot; pour 16 oz salsa verde over.
2Sprinkle 1 tsp cumin, 1 tsp kosher salt, 4 minced garlic cloves. Do not stir.
3Seal, cook 15 min High Pressure with 10-min natural release; quick-release remainder.
4Shred with 2 forks directly in the pot until sauce coats every strand.
Dad pro tip

Use Herdez Salsa Verde if you can find it. It is tomatillo-forward with just enough green chile heat, and it is the difference between chicken that tastes like the taqueria and chicken that tastes like a Crock-Pot from 2004.

Kid adjustment

Rinse a scoop of shredded chicken briefly under warm water in a strainer to knock the heat back, then serve on soft flour tortillas with shredded cheese only. No salsa on the plate.

Reheat

Warm covered in a small saucepan over medium-low for 5 minutes with 2 tbsp water stirred in to loosen. Microwave in 30-second bursts if in a hurry — but always add water first.

BASIS: Tested on 3 lbs frozen boneless skinless chicken breasts with 16 oz jarred salsa verde and 1 tsp cumin in a 6-qt Instant Pot Duo.195 kcal · 32g protein · 4g carbs · 5g fat
USDA FoodData Central #171077 (chicken breast) and jarred salsa nutrition panel
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