Chile Verde Shredded Chicken
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
8 to 12 Servings
-
Calories
272 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chile Verde Shredded Chicken
Report
The easiest salsa verde chicken recipe made in the pressure cooker! Whip up this amazing shredded chicken for tacos, burrito bowls, enchiladas, lettuce wraps, and more!
Share:
Ingredients
- 2.5 to 3 lbs boneless skinless chicken thighs*
- 1 small yellow onion diced
- 1 15-oz can green enchilada sauce
- 1 cup green salsa**
- 1 4-oz can diced green chilies
- 1/2 tsp sea salt to taste
Add to Shopping List
Instructions
- Add all of the ingredients for the shredded chicken to your Instant Pot.
- Give everything a big stir so that all of the ingredients are evenly dispersed.
- Press “Manual” or “Pressure Cook” and adjust the time for 20 minutes, making sure your Instant Pot is set to high pressure. Keep the steam valve closed (in the “sealing” position) for the cooking process. The Instant Pot will take about 10 to 15 minutes to come to full pressure before it goes into its 20 minute cycle.
- Once the 20 minutes is up, you can use the quick release valve to release any remaining pressure, or allow the Instant Pot to naturally release for 10 to 30 minutes. I always take the longer approach as it results in even more tender chicken. For frozen chicken, pressure cook on high pressure for 24 minutes.
- Use tongs to transfer the cooked chicken thighs to a cutting board and use two forks to shred it to your desired consistency.
- Transfer the shredded chicken back to the pressure cooker and allow it to sit in the juices until you’re ready to use it. Taste the chicken for flavor and add additional salt to your personal taste. Use a slotted spoon to scoop out the chicken.
- Use chile verde chicken for tacos, burrito bowls, burritos, and more. I like making burrito bowls with homemade Mexican Rice (or steamed brown rice), black beans, salsa, and guacamole. For low-carb, make burritos with cauliflower rice or tacos using low-carb tortillas.
Notes
- *You can use a combination of boneless chicken breasts and thighs if you’d like.
- **Use your favorite store-bought or homemade green salsa (also known as salsa verde or tomatillo salsa).
- Store leftover chicken in an airtight container in the refrigerator for up to 1 week.
- This easy chicken recipe is even more flavorful the next day, so feel free to make it in advance of when you need it.
Nutrition Information
Show Details
Serving
1Serving (about 1/2 cup)
Calories
272kcal
(14%)
Carbohydrates
6g
(2%)
Protein
29g
(58%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Cholesterol
87mg
(29%)
Sodium
399mg
(17%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8to 12 Servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1Serving (about 1/2 cup) | |
| Calories | 272kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 87mg | 29% |
| Sodium | 399mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Chile Verde con Carne y Papas (Green Chile with Beef and Potatoes)
Mexican, Tex-Mex
4.8
(36 reviews)
