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Whole30 Instant Pot Salsa Verde Chicken

This Whole30 Instant Pot Salsa Verde Chicken is the easiest way to make perfect shredded Mexican chicken for bowls, tacos, and nachos!
5 from 6 votes
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  • 1.5 lbs chicken breasts, or boneless skinless thighs
  • 1 12 oz jar salsa verde (or any type of salsa), I get mine at Trader Joe's
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 4 oz Kite Hill cream cheese, optional - this is for a creamy version!


  • Instant Pot


Instant Pot Instructions

  • Pour the jar of salsa into the Instant Pot to cover the bottom. Place the chicken breasts on top (do not overlap). Spoon some of the salsa on top of the chicken. Sprinkle the spices on top of the chicken. Lock the lid, turn the vent to "sealing", and cook on manual high pressure for 20 minutes. Manually release the pressure, then shred the chicken using 2 forks (or a stand mixer).
  • Serve in tacos, in Chipotle-style bowls with cauliflower rice and desired toppings, or on top of nachos!

Slow Cooker Instructions

  • Add the chicken breasts to the slow cooker. Pour the jar of salsa on top, followed by the spices. Cook on low for 8-10 hours, or high for 3-4 hours. Shred the chicken using two forks.


I like to remove the chicken and shred it on a cutting board, then add it back into the salsa. 


Calories: 313kcal, Carbohydrates: 1g, Protein: 43g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 139mg, Sodium: 667mg, Potassium: 676mg, Fiber: 1g, Sugar: 1g, Vitamin A: 343IU, Vitamin C: 2mg, Calcium: 218mg, Iron: 1mg