# Salsa verde shredded chicken 4 adult servings · US measures · shared · 15 min active per base batch · 40–45 min expected; pressure buildup can take longer Salsa verde chicken with avocado and cabbage slaw. Controlled pressure release, safety check, and shredding at the end; time has a long tail. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Prepare slaw and avocado while pressure builds.
375 ml Low-sodium chicken broththin, water-based · 375 mL base minimum for Instant Pot Duo 6QT; use your model’s minimum.	Add broth, cumin, garlic and thighs; reserve salsa. High pressure: 8 min, Keep Warm off. Then: Natural release: 10 min, then vent. Open after the float drops. Then: Cook to 165°F, then shred.	Mix with salsa, remaining lime and enough broth to moisten.	Plate salsa-verde chicken over cold slaw, with avocado.
2g Ground cumin
2g Garlic powder
680g Boneless skinless chicken thighsraw, thawed, separated and unfolded
124g Herdez mild salsa verdejarred, added after cooking · Substitute at most 2 g total carbs per 31 g; add only after pressure cooking.
15g Lime juiceunsweetened
454g Shredded cabbageplain, no carrots or dressing	Toss cabbage with yogurt and half the lime.
60g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g.
15g Lime juiceunsweetened
150g Avocado fleshdiced; flesh weight	Slice avocado.

## Ingredients - 680g Boneless skinless chicken thighs — raw, thawed, separated and unfolded - 375 ml Low-sodium chicken broth — thin, water-based. 375 mL base minimum for Instant Pot Duo 6QT; use your model’s minimum. - 124g Herdez mild salsa verde — jarred, added after cooking. Substitute at most 2 g total carbs per 31 g; add only after pressure cooking. - 2g Ground cumin - 2g Garlic powder - 30g Lime juice — unsweetened - 454g Shredded cabbage — plain, no carrots or dressing - 150g Avocado flesh — diced; flesh weight - 60g Plain strained Greek yogurt — plain, strained. At least 9 g protein and no more than 4 g total carbs per 100 g. ## Family starch options (per non-keto adult) - Cooked rice: 80g Cooked rice — fully cooked, ready to heat. About ½ cup per non-keto diner; heat ready-cooked rice. Buy at least 320 g for four. ## Equipment - Instant Pot Duo 6QT covered by Duo V5 manual - Clean board and shredding forks - Instant-read thermometer - Microwave for ready-to-eat family rice, if serving non-keto diners ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Put the broth, cumin, garlic, and separated thighs in the Duo 6QT. Leave salsa out. Seal, switch Keep Warm off, and set high pressure for 8 minutes. The broth amount is the 6QT minimum; follow your model’s higher minimum if required and stay under PC MAX. 2. **Cook.** During pressurization, prepare avocado and mix cabbage with yogurt and half the lime. If serving non-keto diners, leave ready-to-eat family rice for microwave heating near serving, according to its package. Keep cold sides away from raw-poultry equipment. 3. **Finish.** When pressure cooking ends, leave the valve at Seal for 10 minutes. Then vent according to your manual, keeping clear of steam. Open only after the float valve drops. Check the thickest thighs for 165°F. If needed, finish cooking in the liquid and recheck; that adds time. 4. **Serve.** Lift onto a clean board and shred. If safely cooked thighs resist shredding, slice or chop them rather than forcing a longer cook for texture alone. Mix with salsa, remaining lime, and only enough broth to moisten. Divide over slaw with avocado. Near serving, if needed, microwave family rice per package and add only to family bowls. Reserve excess broth; no reduction is required. ## Attention timeline - Load and pressurize: 3 min load + 10–15 min expected pressure build. Broth, spices, thighs only; seal and turn Keep Warm off. Make slaw during build; heat ready family rice near serving. - Pressure cook: 8 min high pressure. Countdown starts after pressure is reached. - Release: 10 min natural + about 2 min controlled vent/check. Leave sealed for 10 min; vent per manual, open only after float drops. Probe thighs for 165°F. - Shred and plate: about 6 min. Shred on clean board, or slice safely cooked thighs if resistant; mix salsa, lime and only enough broth to moisten. Heat ready family rice near serving. Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity Salsa after pressure cooking keeps its tang and meets the cooker’s need for thin liquid during pressure buildup. - Keep salsa out of the pressure phase so the thin broth meets the cooker minimum. - Keep raw-poultry gear away from cold slaw. - Reserve excess broth; no reduction needed. - The slaw is lightly dressed rather than creamy. Toss thoroughly and allow it to sit during cooking; check the first-cook texture before changing yogurt or lime amounts. ## Nutrition per serving Calories: 327 kcal; protein: 38.6 g; total carbs: 13.9 g; fiber: 5.5 g; net carbs: 8.4 g Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - 40–45 min is an expected planning estimate, not a hard bound. The manual permits pressure building up to 30 min, which can make the same meal about 59 min. - Follow your exact model’s liquid minimum, PC MAX, venting, and float-valve instructions. Do not leave the operating cooker unattended. - Custom 8+10 timing and shreddability need a first cook. - Check chicken broth and salsa labels for allergens; the listed milk allergen comes from yogurt. This data is not an allergy guarantee. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [USDA FoodData Central source data](https://fdc.nal.usda.gov/download-datasets/) - [FoodSafety.gov safe minimum temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) - [Instant Pot Duo V5 manual](https://p.widencdn.net/bbdh9b/113-0059-01_110-0043-01_112-0170-01_113-0011-01_112-0010-01_110-0003-01_IB_DuoV5_MANUAL_399-1235-03US_US_R42-FINAL-09-30-2025_Lo.pdf) - [Instant Pot no-brown chicken thigh analogue](https://instantpot.com/blogs/recipes/chicken-thighs-with-island-salsa) - [Herdez salsa verde label](https://www.salsas.com/herdez/products/salsas/salsa-verde/) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/salsa-verde-shredded-chicken/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.