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Chile Verde Shredded Chicken Recipe

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4.1 from 11 reviews

This Chile Verde Shredded Chicken is a flavorful, tender dish made with boneless skinless chicken thighs cooked to perfection in an Instant Pot with green enchilada sauce, green salsa, diced green chilies, and onions. Perfect for tacos, burrito bowls, and more, this recipe offers a delicious and versatile Mexican-inspired protein option that's easy to prepare in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Chicken and Sauce:

  • 2.5 to 3 lbs boneless skinless chicken thighs
  • 1 small yellow onion, diced
  • 1 15-oz can green enchilada sauce
  • 1 cup green salsa
  • 1 4-oz can diced green chilies
  • 1/2 tsp sea salt, or to taste

Instructions

  1. Add Ingredients: Add all of the ingredients for the shredded chicken into your Instant Pot, ensuring all components are included.
  2. Mix Well: Stir everything thoroughly so that the chicken, onion, enchilada sauce, salsa, diced green chilies, and salt are evenly combined and distributed.
  3. Cook Under Pressure: Select the “Manual” or “Pressure Cook” setting on your Instant Pot and set it to high pressure for 20 minutes. Ensure the steam release valve is in the sealed position. Note that the pot will take approximately 10 to 15 minutes to reach full pressure before the actual cooking time starts.
  4. Pressure Release: After the 20-minute cooking time, either quickly release the pressure using the quick release valve or allow a natural pressure release for 10 to 30 minutes. A longer natural release results in more tender chicken. For frozen chicken, increase cooking time to 24 minutes on high pressure.
  5. Shred Chicken: Use tongs to transfer the cooked chicken thighs onto a cutting board, then shred the meat with two forks to your preferred consistency.
  6. Recombine & Season: Return the shredded chicken to the Instant Pot, letting it soak in the cooking juices to absorb more flavor. Taste and adjust salt as needed. Use a slotted spoon to serve the chicken, leaving excess liquid behind.
  7. Serve: Use the chile verde shredded chicken for tacos, burrito bowls, burritos, or other Mexican dishes. Pair with Mexican rice, black beans, salsa, and guacamole or opt for low-carb variations with cauliflower rice or low-carb tortillas.

Notes

  • Use fresh or frozen chicken thighs; adjust cooking time for frozen chicken accordingly.
  • The recipe can be tailored for low-carb diets by substituting traditional rice with cauliflower rice or using low-carb tortillas.
  • Natural pressure release enhances tenderness of the chicken.
  • Adjust the amount of salt according to your taste preference.
  • Leftover chicken can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://recipesvibe.com/chile-verde-shredded-chicken-recipe/