1, 16oz.jar of mild salsa verde sauceor hot if that's your thing
TOPPING:
lime wedges
tortilla chips
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Instructions
Combine all ingredients in your instant pot. Put on the lid. Make sure the steam valve is set to “sealing”.
Push the “SOUP” button and let it do it’s thing. It will take 10 or more minutes to come to pressure, plus a 30 minute soup cycle, plus 10 minutes (at least) of natural pressure release.
Open up the pot and shred the chicken, then put it back into the pot.
Serve with tortilla chips and a squeeze of fresh lime juice! So good and so easy. Enjoy!
Notes
For best results, this will take 10 minutes of natural pressure release when it's done. Any meat cooked in the instant pot will always require a minimum of a 10 minute natural pressure release.