---
title: Pressure Cooker Salsa Verde Shredded Chicken
author: Sarah DiGregorio (NYT Cooking)
servings: 6
prep_time: 10m
cook_time: 20m
tags:
  - dinner
  - instant-pot
  - pressure-cooker
  - chicken
  - mexican
  - tacos
source: NYT Cooking
---

In the inner pot of an #electric pressure cooker{}, combine @tomatillo salsa verde{16%oz} (one jar), diced @poblano pepper{1%medium}, diced @small yellow onion{1}, minced @garlic{3%cloves}, @ground cumin{1%tsp}, @dried oregano{1%tsp}, and @kosher salt{1%tsp}.

Nestle @boneless skinless chicken thighs{2%lbs} into the salsa mixture, turning once to coat.

Lock the pressure cooker lid and cook on High Pressure for ~cook{15%minutes}.

Allow pressure to release naturally for ~{10%minutes}, then quick release remaining steam.

Remove chicken thighs to a cutting board and shred with two forks.

Turn on Sauté mode on the pressure cooker and simmer the remaining salsa verde sauce for ~simmer{5%minutes} to reduce and thicken slightly.

Return shredded chicken to the sauce and stir in @fresh lime juice{2%tbsp} and chopped @fresh cilantro{1/3%cup}.

Serve inside warm @corn tortillas{} for tacos, over rice bowls, or in enchiladas with crumbled @cotija cheese{}.\n