Easy Instant Pot Shredded Chicken with Green Enchilada Sauce
Tender shredded chicken, white beans, and green enchilada sauce make this easy Instant Pot dinner a total no-brainer. Serve it over rice with avocado, fresh cilantro, and lime for a flavorful, high-protein meal ready in about 30 minutes.
Servings 6
Equipment
- Instant Pot (click here for the one I use)
Ingredients
- 2 ½ pounds boneless, skinless chicken thighs
- 1 (15-ounce) jar Siete Green Enchilada Sauce
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 (15-ounce) can white beans drained and rinsed
- Juice of 1 lime
- ⅓ cup chopped fresh cilantro
Instructions
- Add the chicken thighs to the Instant Pot. Pour the green enchilada sauce over the chicken, then add the cumin, garlic powder, onion powder, sea salt, and black pepper. Toss to coat.
- Secure the lid and cook on High Pressure for 12 minutes. Allow the pressure to naturally release for 10 minutes, then carefully release any remaining pressure.
- Open the lid and use two forks to shred the chicken directly in the pot. It should be very tender and easily fall apart.
- Stir in the drained and rinsed white beans. Cover with the lid and let sit for 3 to 5 minutes to warm the beans through. No additional pressure cooking is needed.
- Stir in the fresh lime juice and cilantro. Taste and adjust with additional sea salt and black pepper as needed.
- Serve as-is or spoon over rice and top with avocado, extra cilantro, and a squeeze of lime. Enjoy!
To Store and Reheat:
- To Store: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Reheat gently in the microwave or in a skillet over medium-low heat until warmed through. If the chicken seems dry, add a splash of water or extra green enchilada sauce before reheating.