This super easy recipe for Instant Pot Salsa Verde Chicken is made with frozen chicken breasts, and takes just 40-45 minutes from the time you close the lid until you are shredding your chicken!
Season the chicken breasts with the salt, pepper, onion and garlic powder. Place in the instant pot along with the broth and salsa.
Shut the lid and set the pot to manual mode on high pressure for 25 minutes for a big brick of chicken. 20 minutes for individually frozen breasts. 15 minutes for frozen cubed chicken breast. For thawed chicken, reduce the time to 10 minutes.
Allow a 10-12 minute natural pressure release before venting any remaining pressure. Carefully remove the lid, pull out the chicken and shred with forks.