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shredded instant pot salsa verde chicken in serving bowl
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5 from 7 votes

Instant Pot Salsa Verde Chicken

Instant Pot Salsa Verde Chicken made in the pressure cooker and shredded for quick and easy chicken dinners like tacos, burritos and enchiladas. Perfect for meal prep!
Course Main
Cuisine Mexican
Keyword instant pot recipes, instant pot salsa verde chicken
Prep Time 2 minutes
Cook Time 10 minutes
Pressure time 10 minutes
Total Time 22 minutes
Servings 10
Calories 67kcal
Author Dee
Cost $5


  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 16-ounce jar salsa verde


  • Add the olive oil to the bottom of the Instant Pot, and add the chicken
  • Season the chicken with the sea salt, cumin, garlic powder, smoked paprika and pepper
  • Pour the salsa verde over chicken, and mix slightly to make sure chicken is evenly covered
  • Place lid on Instant Pot, set sealing valve to SEALING position, and hit PRESSURE COOK, or manual,  for 10 minutes. (Pot will say ON as it comes to pressure, then begin counting down at 10 minutes) 
  • After 10 minutes of cooking, do a natural release for 10 minutes, then hit CANCEL and do a quick release until pin drops
  • Open pot, allow to cool slightly, then use an electric mixer to shred the chicken



Total time is about 30 minutes. About 10 minutes to come to pressure, 10 minutes to cook and 10 minutes natural release.
You can also shred chicken, using two forks if you don't want to use a hand mixer
I use Herdez brand salsa verde, which is thin. If you're using a thick salsa, you may want to add 1 tablespoon of water to thin it out.


Calories: 67kcal | Carbohydrates: 1g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 286mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg