Step 1

Dice the white onion

Step 2

Add onion, chicken thighs, and salsa verde to the instant pot and stir to combine

Step 3

Close the Instant Pot vent to sealing

Step 4

Set the Instant Pot to manual for 12 minutes

Step 5

Allow the IP to come to pressure and then cook for 12 minutes

Step 6

Manually release the pressure

Step 7

Remove the chicken from the IP

Step 8

Shred with two forks and add shredded chicken back into the IP with the salsa verder

Step 9

Serve immediately or allow to cool and store in an airtight container in the fridge for up to 4 days