Instant Pot Salsa Verde Chicken (Edit recipe)

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If you only have a few minutes to throw dinner together this instant pot salsa verde chicken is so flavorful and versatile. If you want to make tacos, enchiladas, tostadas, a salad and the list goes on.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 6

Ingredients

2 lb Chicken Breast
1 whole Onion, Chopped roughly
2 cloves Garlic, Chopped
1 Tbsp Sea Salt
1 tsp Black Pepper
2 Tbsp Organic Cumin - Primal Palate
1 Tbsp Mexican Oregano, Dried
0.25 cup Chicken Broth
12 fl oz Salsa Verde, I used Trader Joe’s salsa but your favorite salsa verde salsa will work

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Chop your onion and garlic
2. Add all of your ingredients to the instant pot.
3. If frozen pressure cook for 35 minutes. If your chicken is defrosted cook for 20 minutes. Let the instant post depressurize on its own.
4. Shred your chicken and enjoy

Notes

If using a slow cooker place everything in the slow cooker. Cook on high for 4 hours or low for 8 hours.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	320
Fat:	14 g
Carbohydrates:	7 g
Protein:	32 g
Cholesterol:	93 g
Sodium:	1799 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.