Salsa verde shredded chicken

Keto main + family starch · 4 servings · US measures · 15 min active per base batch per four-serving batch

Total time: 45 min

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.

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.

Ingredients

• 680g Boneless skinless chicken thighsraw, thawed, separated and unfolded
• 375 ml Low-sodium chicken broththin, water-based · 375 mL base minimum for Instant Pot Duo 6QT; use your model’s minimum.
• 124g Herdez mild salsa verdejarred, 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 juiceunsweetened
• 454g Shredded cabbageplain, no carrots or dressing
• 150g Avocado fleshdiced; flesh weight
• 60g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g.

Before you start

• 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

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.

Cook

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.

Where your attention goes

• 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. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

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.

Vitamin K

103 mcg · 86% DV

Selenium

42 mcg · 76% DV

Niacin (B3)

12 mg · 72% DV

Vitamin B6

1.1 mg · 62% DV

Vitamin C

52 mg · 58% DV

Cholesterol

161 mg · 54% DV

Vitamin B12

1.2 mcg · 49% DV

Riboflavin (B2)

0.5 mg · 38% DV

Phosphorus

419 mg · 34% DV

Zinc

3.4 mg · 31% DV

Sodium

688 mg · 30% DV

Copper

0.3 mg · 30% DV

Folate

94 mcg DFE · 24% DV

Thiamin (B1)

0.3 mg · 23% DV

Choline

117 mg · 21% DV

Potassium

990 mg · 21% DV

Magnesium

75 mg · 18% DV

Total fat

13 g · 17% DV

Manganese

0.4 mg · 17% DV

Iron

2.9 mg · 16% DV

Saturated fat

2.9 g · 14% DV

Vitamin E

1.4 mg · 10% DV

Calcium

96 mg · 7% DV

Vitamin A

38 mcg RAE · 4% DV

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

• 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.