Introduction

About this Recipe

Easy delicious green chili chicken in the Instant Pot! Make this a variety of ways to meet your dietary needs! It is already set up as gluten free and keto! Use it in salads, tacos, soups, and more!

✓ 2.5 lbs boneless skinless chicken breasts or thighs ✓ 1 10 oz can of green enchilada sauce or salsa verde ✓ 5 oz water (fill enchilada sauce can halfway) ✓ 3 tablespoon cream cheese or sour cream (optional) ✓ 1 teaspoon salt (optional) ✓ 1 teaspoon chili powder (optional) ✓ 1 teaspoon garlic powder (optional)

✓ Pour green sauce, water, and spices into inner liner ✓ Place chicken in, cover with sauce, close lid ✓ Set vent to seal, set for 30 minutes on "meat" ✓ Quick release when timer goes off (very carefully) ✓ Shred chicken with forks or hand mixer, or cut into slices ✓ Stir in cream cheese or sour cream (optional)