35 minutes
A delicious and easy-to-make shredded chicken recipe cooked in a pressure cooker with salsa verde, green chiles, and spices.
Salsa Verde, Jarred
cups
Green Chiles, Mild, Chopped, canned
0 oz
Jalapeño, Stemmed, Seeded, And Diced
each
teaspoons
teaspoons
teaspoons
Cilantro, Finely Chopped, heaping
cups
to taste
to taste
1. Combine Ingredients
In a 6- to 8-quart electric pressure cooker, add chicken thighs, salsa verde, canned green chiles, chopped garlic, diced jalapeño, garlic powder, onion powder, and cumin. Stir to mix. (Do not add salt yet, as the salsa may be salty.)
2. Pressure Cooking
Secure the lid and set the pressure knob to sealed. Cook on high pressure for 8 minutes.
3. Natural Release
After cooking, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then manually release any remaining pressure. Open the lid carefully.
4. Sauce Reduction (Optional)
If a thicker sauce is desired, use a slotted spoon to transfer the chicken to a bowl. Activate the simmer function and let the sauce bubble for about 5 minutes, stirring occasionally.
5. Shred and Season
Add the chicken back to the pot if removed. Shred the chicken coarsely with two forks. Mix in the scallions and cilantro. Season with salt and lime juice to taste.
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