Instant Pot Salsa Verde Chicken
Instant Pot salsa verde chicken is a mild and dreamy marinated shredded chicken recipe for when you’re craving Mexican flavours.
Servings: 4 people
Equipment
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Ingredients
- 4 skinless boneless chicken breasts large
- 1½ tsp cumin
- 1 tsp salt
- 1 - 1/2 tsp dried chilli flakes
- 3-4 cloves garlic pressed
- 300ml / 1¼ cups prepared green tomatillo salsa
Instructions
- Mix all ingredients except for the chicken breasts. Cut the chicken breasts in half and arrange them at the bottom of the Instant Pot, pour the sauce over and mix to coat the chicken.
- Pressure cook on Manual at high pressure for 9 minutes. Allow for natural pressure release. Take the chicken out of the pot and shred with two forks, bring back to the liquid. Initially it will look like the chicken is swimming in the sauce but give it 10-15 minutes and most of the sauce will get absorbed up by the chicken.
- Slow Cooker Instructions: Follow the recipe up to step 2. Instead of using Instant Pot, use your slow cooker and cook for 2 hours on HIGH or 4 hours on Low.
Nutrition
Calories: 169kcal | Carbohydrates: 6g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1233mg | Potassium: 591mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 566IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg