Name: Instant Pot Salsa Verde Chicken
Prep time: 10 min
Cook time: 20 min
Total time: PT-486960H58M46S
Cuisine: Mexican-American
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; 1 jar (16 oz) salsa verde; 1 onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1/2 teaspoon chili powder; Salt and pepper, to taste; 1 cup chicken broth; Juice of 1 lime; Fresh cilantro, chopped (optional, for garnish)

Jump to Recipe·Leave a Review

Instant Pot Salsa Verde Chicken is a quick, flavorful, and versatile dish that comes together in no time. The tender chicken is cooked in a tangy and slightly spicy salsa verde, which infuses it with incredible flavor. This recipe is perfect for busy nights when I need a satisfying meal without much effort. Whether I serve it over rice, in tacos, or in burrito bowls, this dish never fails to deliver.

Why You’ll Love This Recipe

What I love about this Instant Pot Salsa Verde Chicken is how easy it is to make and how deeply flavorful it turns out. The Instant Pot locks in all the moisture, leaving the chicken tender and juicy, while the salsa verde gives it a nice, tangy kick. I can use it in a variety of ways, like in tacos, wraps, or as a topping for salads. The best part? It’s ready in about 30 minutes, so I can have a delicious dinner on the table without spending too much time in the kitchen.

Ingredients

2 lbs boneless, skinless chicken breasts or thighs
1 jar (16 oz) salsa verde
1 onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
1 cup chicken broth
Juice of 1 lime
Fresh cilantro, chopped (optional, for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Place the chicken breasts or thighs in the Instant Pot.
Add the salsa verde, diced onion, minced garlic, cumin, chili powder, salt, and pepper to the pot. Pour in the chicken broth and squeeze in the lime juice.
Close the Instant Pot lid and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 15 minutes if using chicken breasts, or 18 minutes if using thighs.
Once the cooking time is complete, allow the pressure to naturally release for 5 minutes before manually releasing any remaining pressure.
Open the lid and use two forks to shred the chicken directly in the pot. Stir the shredded chicken into the salsa mixture to absorb all the flavors.
Taste the chicken and adjust seasoning with additional salt, pepper, or lime juice if needed.
Serve the chicken in tacos, burrito bowls, over rice, or as desired. Garnish with fresh cilantro if desired.

Servings and Timing

This recipe serves about 4-6 people, depending on portion size. It takes about 10 minutes to prep and 15-18 minutes of cooking time, with an additional 10 minutes for the pressure release. In total, the whole process takes around 30-35 minutes.

Variations

Add Vegetables: I can toss in some diced bell peppers or zucchini along with the onions and garlic to add more vegetables to the dish.
Spicy Salsa Verde: If I want to add more heat, I can use a spicier salsa verde or add some chopped jalapeños to the pot.
Shredded Beef: Instead of chicken, I can use a beef roast or chuck roast. Just adjust the cooking time to 60 minutes on high pressure for a melt-in-your-mouth shredded beef option.
Crispy Option: For crispy chicken, I can broil the shredded chicken in the oven for 5-7 minutes after shredding it, giving it a nice texture and extra flavor.

Storage/Reheating

I store leftover Salsa Verde Chicken in an airtight container in the refrigerator for up to 4 days. To reheat, I can warm it up in the microwave or on the stovetop with a splash of chicken broth to keep it moist. This chicken also freezes well. I can freeze it in a freezer-safe container for up to 3 months. To reheat from frozen, I just need to thaw it in the fridge overnight and reheat on the stovetop or in the microwave.

FAQs

Can I use frozen chicken for this recipe?

Yes, I can use frozen chicken! If using frozen chicken breasts, I’ll need to increase the cooking time to 20 minutes on high pressure. There’s no need to thaw the chicken first, but I might need a few extra minutes to release the pressure.

Can I use a different kind of salsa?

While salsa verde is the star of this recipe, I can use regular red salsa or even homemade salsa if I prefer. The flavor will be a bit different, but still delicious.

How can I make this recipe spicier?

If I like things spicy, I can add fresh jalapeños, a splash of hot sauce, or even use a spicy salsa verde. I can also increase the amount of chili powder or cumin for an extra kick.

Can I make this in a slow cooker instead of the Instant Pot?

Yes, I can make this in a slow cooker. I would cook the chicken on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easy to shred. The rest of the recipe remains the same.

Can I make this recipe ahead of time?

Yes, I can make this in advance and store it in the refrigerator for up to 4 days. It’s great for meal prep, and I can use it in different meals throughout the week, like salads, wraps, or tacos.

Conclusion

Instant Pot Salsa Verde Chicken is the perfect dish when I want something flavorful, easy, and quick. It’s versatile, making it suitable for a variety of meals, from tacos to rice bowls. The Instant Pot does all the hard work, and the result is tender, juicy chicken infused with all the zesty goodness of salsa verde. This is a recipe I’ll definitely return to again and again!