4-Ingredient Instant Pot Chicken Chile Verde
Recipe from Two Peas and Their Pod
This easy 4-Ingredient Chicken Chile Verde is a weeknight dinner favorite! It is great with rice, quinoa, or served with tortillas. You can also make tacos, burritos, quesadillas, salads, etc!
Servings: 6
Calories: 208kcal
Ingredients
- 2 lbs. chicken thighs or chicken breasts
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 16 ounces salsa verde
- Salt and black pepper to taste
Instructions
- Place the chicken in the Instant Pot or pressure cooker. Add the cumin, garlic powder, and salsa verde.
- Set cooker to high pressure for 25 minutes or on the Instant Pot press the poultry button.
- When the chicken is done cooking, quick release the pressure and shred the chicken in the pot with two forks. Season with salt and black pepper, to taste. Serve with tortillas, rice, use in burritos, quesadillas, tacos, salads, etc.
- Note-if you don't have an Instant Pot you can use a regular pressure cooker. The shredded chicken will keep in the fridge in an airtight container for up to 3 days. The shredded chicken can be frozen for up to 1 month.
Nutrition
Calories: 208kcal | Carbohydrates: 4g | Protein: 32g | Fat: 5g | Cholesterol: 96mg | Sodium: 719mg | Potassium: 712mg | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 4.7mg | Calcium: 8mg | Iron: 0.7mg