4.6 from 93 votes
4-Ingredient Instant Pot Chicken Chile Verde
Chicken thighs or breasts cook under pressure with cumin, garlic powder, and salsa verde to produce tender shredded chicken infused with tangy, mildly spiced flavors. This simple chicken chile verde is practical for quick meals and adapts easily to dishes like tacos, burritos, or salads.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
Calories:
208 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 lbs. chicken thighs or chicken breasts
- 1/2 teaspoon cumin ground
- 1/4 teaspoon garlic powder
- 16 ounces salsa verde
- salt to taste
- 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.
Cup of Yum
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
4g
(1%)
Protein
32g
(64%)
Fat
5g
(8%)
Cholesterol
96mg
(32%)
Sodium
719mg
(30%)
Potassium
712mg
(15%)
Sugar
4g
(8%)
Vitamin A
520IU
(10%)
Vitamin C
4.7mg
(5%)
Calcium
8mg
(1%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 32g | 64% |
| Fat | 5g | 8% |
| Cholesterol | 96mg | 32% |
| Sodium | 719mg | 30% |
| Potassium | 712mg | 15% |
| Sugar | 4g | 8% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 8mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.