Instructions

• Begin by placing the 2 pounds of boneless, skinless chicken breasts directly into the Instant Pot. No need to cut them up beforehand; they will cook down beautifully.
• Pour the entire jar (16 ounces) of salsa verde over the chicken. This will infuse the chicken with flavor as it cooks.
• Add in the diced jalapeño, 1 teaspoon of chili powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Stir gently to ensure the chicken is well coated with the spices and salsa.
• Secure the lid on the Instant Pot and set it to the ‘Manual’ or ‘Pressure Cook’ setting for 15 minutes. Make sure the pressure valve is set to ‘Sealing.’
• Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before switching the valve to ‘Venting’ to release any remaining steam.
• Remove the chicken breasts from the Instant Pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
• Return the shredded chicken to the Instant Pot and stir in 1 cup of plain Greek yogurt. Mix until well combined, creating a creamy sauce.
• Serve your creamy salsa verde chicken over rice, in tacos, or with tortillas. Enjoy the burst of flavors and the creamy texture!