Ingredients
Equipment
Method
Instructions
- Select the Sauté function on the Instant Pot and heat. Add 1 tablespoon olive oil and swirl to coat the bottom.
- Add 1 small diced onion and sauté until softened, about 3–4 minutes. Add 1 tablespoon minced garlic and sauté another 30–60 seconds, until fragrant.
- Pour in 1/3 cup chicken stock (or pineapple juice), 1 cup salsa verde, and 1 tablespoon honey. Use a wooden spoon to scrape and deglaze the bottom of the pot, removing any browned bits.
- Add 2 pounds chicken breasts to the pot and press them down so they are at least partially submerged in the liquid. Sprinkle 1/2 teaspoon salt evenly over the chicken.
- Secure the lid and set the pressure valve to Sealing. Select High Pressure and set the cook time: - For fresh chicken breasts: 6 minutes for small (about 6 oz) breasts, or 8 minutes for large (about 8–10 oz) breasts. - For frozen chicken breasts: 10 minutes for small (about 6 oz) breasts, or 12 minutes for large (about 8–10 oz) breasts.
- When the cook time ends, allow the pressure to release naturally for 10 minutes. If you need to speed up the process, allow a 5-minute natural release, then carefully perform a quick release for the remaining pressure.
- Carefully open the lid once the pressure is fully released.
- Shred the chicken directly in the salsa verde liquid using two forks until it reaches your desired texture.
- Stir in the juice of 1 lime, if using, to brighten the flavor.
Notes
I prefer to use boneless, skinless chicken breasts for this recipe, but boneless, skinless chicken thighs will work the same (with no change in timing.)
Because this is Salsa Verde Chicken, you want to use the BEST Salsa Verde. I prefer homemade, but a good quality jarred salsa will work as well.
If you need this shredded chicken recipe to be Paleo, omit the honey and add in another sweetener of your choice, like maple syrup. You need that bit of sweetness to balance this recipe.
If you use pineapple juice, you can omit the honey, as the pineapple juice will provide the sweetness Salsa Verde Chicken needs.
If you have leftover Salsa Verde Chicken, freeze for up to 3 months. Defrost in the fridge and use as desired.
To reheat Frozen Salsa Verde Chicken, remove frozen chicken from freezer bag or container (you may need to run under hot water before you can remove from bar or container). Place in Instant Pot on saute function for 5 minutes, breaking up lightly. Close Instant Pot lid and turn Instant Pot to high pressure for 5 -8 minutes to reheat meat perfectly.
Because this is Salsa Verde Chicken, you want to use the BEST Salsa Verde. I prefer homemade, but a good quality jarred salsa will work as well.
If you need this shredded chicken recipe to be Paleo, omit the honey and add in another sweetener of your choice, like maple syrup. You need that bit of sweetness to balance this recipe.
If you use pineapple juice, you can omit the honey, as the pineapple juice will provide the sweetness Salsa Verde Chicken needs.
If you have leftover Salsa Verde Chicken, freeze for up to 3 months. Defrost in the fridge and use as desired.
To reheat Frozen Salsa Verde Chicken, remove frozen chicken from freezer bag or container (you may need to run under hot water before you can remove from bar or container). Place in Instant Pot on saute function for 5 minutes, breaking up lightly. Close Instant Pot lid and turn Instant Pot to high pressure for 5 -8 minutes to reheat meat perfectly.