Ingredients
Scale
- 1 tbsp Olive Oil or Avocado Oil
- 1 medium Yellow Onion, diced
- 3–4 cloves Garlic, minced
- 2 lbs Boneless, Skinless Chicken (breasts or thighs)
- 1 tsp Cumin
- 1/2 tsp Dried Oregano (Mexican, if possible)
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 (16-ounce) jar Salsa Verde
- 1/2 cup Low-Sodium Chicken Broth or Water
- Juice of 1 Lime
- 1/2 cup Fresh Cilantro, chopped (optional, for finishing)
Instructions
- Sauté the Aromatics: Set your Instant Pot to the “Sauté” function on high. Once it reads “Hot,” add the olive oil. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until it begins to soften and become translucent.
- Bloom the Spices: Add the minced garlic, cumin, oregano, salt, and pepper to the pot. Sauté for another 30-60 seconds until the garlic is fragrant. This step is crucial for “waking up” the spices and deepening their flavor. Be careful not to burn the garlic.
- Deglaze the Pot: Pour in the 1/2 cup of chicken broth or water. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pot. This is the most important step to prevent the dreaded “Burn” notice. Those browned bits are pure flavor! Press “Cancel” to turn off the Sauté function.
- Layer the Ingredients: Place the chicken breasts or thighs on top of the onions in an even layer. Do not stir. Pour the entire jar of salsa verde over the chicken, ensuring it’s fully covered. Again, do not stir at this stage. Layering the ingredients with the thin liquid on the bottom helps the pot come to pressure correctly.
- Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” button and set the timer for 12 minutes on high pressure for chicken breasts, or 15 minutes for chicken thighs. (If using frozen chicken, increase the time to 20 minutes for breasts and 22 for thighs).
- Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. A natural release keeps the chicken tender and juicy. A quick release can sometimes make the meat tough. After 10 minutes, you can carefully move the valve to the “Venting” position to release any remaining steam.
- Shred the Chicken: Carefully open the lid. The chicken will be incredibly tender. You can either remove the chicken to a separate bowl and shred it with two forks, or you can shred it directly in the Instant Pot using two forks or even a hand mixer on low speed for a super-fast shred.
- Finish the Dish: Once shredded, return the chicken to the pot with the salsa verde sauce if you removed it. Squeeze in the fresh lime juice and stir in the chopped cilantro. Give everything a good stir to combine. The chicken will soak up all that delicious, flavorful sauce. Let it sit for a few minutes in the sauce before serving for maximum flavor absorption.
Nutrition
- Serving Size: One Normal Portion
- Calories: 215 kcal