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Home » Recipes » Chicken + Poultry Recipes

Easy Instant Pot Salsa Verde Mexican Pulled Chicken

Published: Sep 30, 2021 · Modified: Aug 9, 2023 by Jessica · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. 2 Comments

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Instant Pot Salsa Verde Pulled Chicken in a baking dish

Mexican inspired shredded chicken with salsa verde made in the pressure cooker or crockpot is a delicious and easy recipe for busy weeknights. Flavorful, juicy chicken breasts pulled apart in a flavorful Mexican inspired sauce is perfect for burritos, tacos, nachos and salads.

Shredded Mexican salsa verde chicken topped with fresh cilantro in an oval baking dish.

Welcome to your new favorite easy chicken breast recipe! This instant pot chicken breasts recipe is my favorite for nights when I just don’t feel like cooking. I never get sick of Mexican food and this shredded chicken is perfect for stuffing in burritos and tacos or topping nachos and Mexican chicken salads. It’s also faster than ordering and picking up Chipotle!

I usually end up doubling and making a big batch of this recipe to have on hand for quick meals. Not only is it easy to make but it freezes like a dream, making it a great way to stock up for meal prep. Guaranteed this will quickly become one of your favorite Instant Pot go-to recipes.

Also check out this recipe for Chicken Tinga Tacos!

Jump to:
  • Ingredients and Substitutions
  • How to make pressure cooker pulled chicken
  • Recipe FAQs
  • More easy Instant Pot recipes you will love
  • Easy Instant Pot Salsa Verde Mexican Pulled Chicken
Recipe ingredients and an Instant Pot.

Ingredients and Substitutions

All you need is a few simple ingredients to make this recipe:

  • Boneless skinless chicken breasts – I use boneless skinless chicken breasts for this recipe but boneless skinless chicken thighs will work too. I get organic chicken breasts from Butcher Box and keep my freezer stocked. It saves so much time, money, stress and encourages healthier eating when you always have quick, easy and delicious options at home!
  • Salsa verde – about two cups or a 16 ounce jar of salsa. Salsa verde heat levels vary widely so be sure to check the label. I always keep a couple of jars of Herdez or Frontera medium salsa verde in my pantry to make this recipe. I like a little bit of kick!
  • Garlic cloves – I use fresh minced garlic for this recipe but if you don’t feel like dealing with mincing garlic, swap in a half teaspoon of garlic powder.
  • Seasonings – a little bit of chili powder, cumin, oregano and salt. You could also swap in a few teaspoons of taco seasoning.
  • Lime – fresh lime juice makes it pop. If you don’t have one on hand, leave it out. It will still be delicious!
  • Fresh cilantro – adds some freshness to the juicy, tender shredded chicken. If you’re not a fan of cilantro, toss in some thinly sliced scallions.
  • Grains or tortillas and toppings – serve it on tortillas or lettuce wraps with avocado slices and some crumbled queso fresco. Add it to burrito bowls with cilantro lime rice and black beans. Add it to a pile of cheesy tortilla chips, make a delicious taco salad – it’s your world!
Close up of Mexican pulled chicken topped with fresh cilantro in an oval baking dish.

How to make pressure cooker pulled chicken

Making the best shredded chicken is super easy in the Instant Pot. If you don’t have an electric pressure cooker, you can easily do this your slow cooker.

  1. Make sure the stainless steel insert is in the Instant Pot.
  2. Add the chicken, sprinkle with seasonings and garlic. Pour over green salsa and squeeze in lime.
  3. Make sure the sealing ring is in place and close the lid. Cook on manual high pressure for 10 minutes.
  4. Allow the Instant Pot to natural release for 10 minutes. Carefully release the remaining pressure and open the lid away from your face.
  5. Use two forks to coarsely shred chicken directly in the cooking liquid, sprinkle with fresh cilantro and serve. If you made a big batch and you can’t get in there with forks, use a slotted spoon or pair of tongs to transfer the cooked chicken to a large bowl and use a hand mixer shred the chicken and add the shredded meat back to the sauce. You can also do this your stand mixer with the paddle attachment.
  6. While the chicken cooks, heat up some tortillas and get your toppings ready to make chicken tacos, burritos, nachos or a bowl.

For the slow cooker, add all of the ingredients to the pot and cook the chicken on low for 6-8 hours or on high for 3-4 hours until it’s cooked through and shreds easily with a fork.

Oval baking dish with salsa verde shredded chicken.

Recipe FAQs

Can I make this Instant Pot shredded chicken recipe in my slow cooker?

Yes. Follow the same instructions and cook the chicken on high for 3-4 hours or on low for 6-8 hours.

Do I have to use fresh chicken breasts or can I use frozen? 

The best part about this recipe is that you can absolutely use frozen chicken and you don’t even have to thaw it first! Just increase the cook time to 12 minutes. The Instant Pot will take a little longer to come to pressure when using frozen chicken, but you will get the same tender, juicy, perfectly cooked results.

How long does shredded chicken last in the fridge?

Cooked chicken will stay good for 3-4 days in an airtight container.

Can I freeze shredded chicken?

Yes. Add it to a freezer bags and push all of the air out and store in the freezer for up to 3 months. I like to do this in individual portions for quick and easy meal prep. To thaw, place it in the refrigerator overnight or submerge the tightly sealed bag in cold water.

How do I reheat it?

You can reheat in the microwave or stovetop. The salsa verde sauce keeps it super moist and prevents the shredded chicken from drying out.

More easy Instant Pot recipes you will love

  • Brown hands placing a light blue bowl of chicken soup on the table with a gold spoon in the background.
    Instant Pot Chicken and Brown Rice Soup
  • Bowl of basic instant pot chili topped with cheese, corn chips, avocado and cilantro
    Basic Instant Pot Chili
  • Mushroom Barley Soup – Instant Pot or Stovetop
  • Carnitas (Mexican Pulled Pork) – Instant Pot or Slow Cooker

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @bigdeliciouslife so that I can see your snaps. For more Big Delicious Life, follow along on Instagram, Pinterest, and Facebook, or subscribe to my YouTube channel!

Shredded Mexican salsa verde chicken topped with fresh cilantro in an oval baking dish.

Easy Instant Pot Salsa Verde Mexican Pulled Chicken

Jessica
Mexican inspired shredded chicken with salsa verde made in the pressure cooker or crockpot is a delicious and easy recipe for busy weeknights. Flavorful, juicy chicken breasts pulled apart in a flavorful Mexican inspired sauce is perfect for burritos, tacos, nachos and salads.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Mains
Cuisine American
Servings 6 servings
Calories 216 kcal

Ingredients
  

  • 2 pounds boneless skinless chicken breast 1.5 to 2 pounds
  • 2 cloves minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • 1 lime juiced
  • 16 oz jar or 2 cups of your favorite green salsa
  • ¼ cup chopped fresh cilantro for garnish
  • Grains or tortillas and toppings for serving

Instructions
 

  • Place the stainless steel insert into the base of the Instant Pot.
  • Add raw boneless skinless chicken breasts to the pot.
  • Sprinkle over chili powder, cumin, oregano, garlic and salt.
  • Pour salsa over chicken and squeeze in lime juice.
  • Set to manual pressure for 10 minutes.
  • Allow to natural release for at least 10 minutes.
  • Carefully release remaining pressure and open the lid away from your face.
  • Using two forks, shred the chicken breasts directly in the pot, mixing with the sauce.
  • Garnish with fresh cilantro and serve warm over grains or in tortillas with your favorite toppings.

Equipment

  • Instant Pot

Notes

½ teaspoon of garlic powder may be substituted for fresh garlic.
Cooked chicken keeps well in an airtight container in the fridge for 3-4 days. 
No need to thaw chicken breasts before adding them to the pressure cooker. It may take a little longer for it to come to pressure but they will cook through.
This recipe also freezes well. Make sure the chicken is completely cooled before packing in freezer bags. I like to do this in individual portions. Freeze for up to three months.

Nutrition

Calories: 216kcalCarbohydrates: 7gProtein: 32gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 920mgPotassium: 746mgFiber: 1gSugar: 5gVitamin A: 674IUVitamin C: 8mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!
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Comments

  1. Liz

    January 25, 2022 at 10:39 pm

    5 stars
    I made this last night – a double batch hoping for leftovers for dinner tonight but my family consumed all of it in tacos. Clearly a fan fave at our house and so easy to throw together in the morning before I leave for work and come home to taco night.

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Welcome! I love creating delicious, healthy-ish food at home with simple, whole food ingredients. I’m self-taught and spending time in the kitchen is my creative release. Connect with me here!

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