I usually start with a cut up chicken (but you could sub in chicken breast). I’ve never made this with frozen chicken breast, if you decide to, let me know how it goes!
In my instant pot, I add my chicken, a 16 oz jar of salsa verde, and 16 oz of water. When I look for a salsa, I always check the ingredients. For this recipe I used Herdeez Salsa Verde, but I’ve also used Trader Joe’s Salsa Verde (which is Whole 30 approved and you can buy in store or on Amazon). Then I turn on my instant pot on the poultry setting and add some time to make sure it cooks for 30 minutes. That’s it. Pretty easy, right? If you do not have a poultry setting on your Instant pot or pressure cooker, set on manual for 30 minutes. Remember to switch the knob from venting to sealing while it cooks. A little steam may escape, that is normal, when you use your Instant Pot.
Remember to make sure you have enough time built in to get your Instant Pot to pressure — just because you input 30 minutes doesn’t mean it is done in 30 minutes. Figure on 40 minutes from start to finish and you should have enough time. Prep is really quick and you’ll have a good 30 minutes or so to sit and scroll facebook. Or Pinterest.
Once your chicken is done and you do a quick release on your Instant Pot – switch knob from sealing to venting.
Be careful and use a silicone oven mitt to do this — there will be a lot of steam. Once steam is released, open Instant Pot and take out chicken to shred it.
Serve! it will look like this. Cooked through and it will smell amazing.
Shred it up with a fork or get one of the those fun claw things!
Serve for Taco Night or use to top a salad. If you are on a Ketogenic or Low Carb Diet, make some Keto Coconut flour tortillas.
I served it to my family with yellow corn tortillas – so this is all gluten-free.
Here’s a link to the YouTube Video I made — https://youtu.be/T2ZktHcfVaY
By the way, Tacos can be healthy. Use whole grain taco shells or serve over greens. I also use plain nonfat yogurt and reduced fat cheese. Sometimes I add beans, but guac is always a must.
Here’s my regular Instant Pot Salsa Chicken post.
And if you want a great Instant Pot Rice Recipe (make this BEFORE your chicken)
Recipe: Instant Pot Verde Salsa Chicken (With Just 3 Ingredients) – author Nancy Horn of The Mama Maven Blog
- 1 package (1 OR 2 lbs) cut up chicken or chicken breast
- 16 ounces Salsa Verde (Green Tomatillo Salsa)
- 16 ounces water
- Add chicken to Instant Pot
- Add Salsa Verde
- Add Water
- Turn on Instant Pot to Poultry setting and add time until it's set for 30 minutes. If you do not have a poultry setting on your Instant pot or pressure cooker, set on manual for 30 minutes.
- After Instant Pot is done, switch knob from sealing to venting.
- Be careful and use a silicone oven mitt to do this -- there will be a lot of steam. Once steam is released, open Instant Pot and take out chicken to shred it.
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