Servings: 3 Servings 1x
Ingredients
- 1/2 a white onion diced
- 16oz jar salsa verde
- 1.5 lbs boneless skinless chicken breasts or chicken thighs
Instructions
- Dice the white onion
- Add onion, chicken thighs, and salsa verde to the instant pot and stir to combine
- Close the Instant Pot vent to sealing
- Set the Instant Pot to manual for 12 minutes
- Allow the IP to come to pressure and then cook for 12 minutes
- Manually release the pressure
- Remove the chicken from the IP
- Shred with two forks and add shredded chicken back into the IP with the salsa verder
- Serve immediately or allow to cool and store in an airtight container in the fridge for up to 4 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.