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5 from 4 votes

Healthy and Easy Instant Pot Salsa Verde Chicken

This instant pot salsa verde shredded chicken is delicious, flavorful and totally versatile! The homemade salsa verde from roasted tomatillos adds an incredible smoky and fresh kick, or use jarred salsa verde for an extra easy dinner. I love using this salsa verde chicken in tacos, salads, or on a bed of rice!
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Keyword: Instant Pot
Servings: 8
Author: Amy Rains

Ingredients

Tomatillo Salsa Verde

  • 1.5 lbs tomatillos husks removed
  • 1 large poblano pepper de-seeded and sliced in half
  • 2 jalapeno peppers de-seeded and sliced in half
  • 1 tbsp olive oil or avocado oil
  • 2/3 cup diced white onion
  • 1/2 cup fresh cilantro chopped
  • 2 cloves garlic crushed
  • 1 lime juice of
  • 1/2 tsp sea salt + more to taste

For the Chicken

  • 2 lbs chicken thighs* or breast
  • 2 tsp cumin
  • 1/2 cup chicken broth

Instructions

  • Begin by making your tomatillo salsa verde. Preheat your oven to 425 degrees. Slice the tomatillos in half and place cut side down on your baking sheet. Place the peppers cut side down on the same sheet. Lightly brush with oil, and place in the oven. Cook for 12-15 minutes, or until the tops of the veggies are blistered (see photo in post). Remove from the oven.
  • Place roasted veggies, onion, cilantro, garlic, lime and sea salt in a blender. Pulse and blend for until smooth (don't over pulse). 
  • Now place the chicken in the bottom of your Instant Pot. Pour the salsa verde on top. Add chicken broth, and cumin. Secure the lid on your Instant Pot, ensuring the valve is turned to the sealed position. Select manual (or pressure for different models), and cook on high pressure for 10 minutes.
  • Use a quick release and release all steam before opening the lid of your IP. Shred the chicken with a fork and serve, adding additional salt to taste. 
  • For the slow cooker, place chicken on the bottom of your slow cooker and top with salsa verde. You do not need the chicken broth. Add in some cumin. Cook on low for 4-6 hours, or until the chicken is fork tender.

Notes

Ensure any visible fat is removed from the chicken thighs.

Nutrition

Calories: 308kcal | Carbohydrates: 9g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 290mg | Potassium: 562mg | Fiber: 3g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 36mg | Calcium: 31mg | Iron: 2mg