If you’re craving a dish that combines speed, flavor, and versatility, you have to try this Instant Pot Salsa Verde Chicken Recipe. It’s a wonderfully simple yet incredibly delicious way to get juicy, tender shredded chicken drenched in vibrant, tangy salsa verde—all pulled together in under 30 minutes. Whether you’re throwing together tacos, topping a salad, or making a hearty burrito bowl, this recipe is going to become your go-to weeknight superstar.
Ingredients You’ll Need
The beauty of this Instant Pot Salsa Verde Chicken Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor, and they all work together to create a perfectly balanced dish with just the right amount of spice, zest, and juiciness.
- 1 ½ lbs boneless, skinless chicken breasts or thighs: Choose thighs for extra moisture and tenderness, or breasts if you prefer leaner meat.
- 1 cup salsa verde: Store-bought or homemade, this provides the zesty, tangy base full of bright, green flavor.
- ½ tsp garlic powder: Adds a subtle savory depth without overpowering the salsa verde.
- ½ tsp ground cumin: Brings a warm, earthy note that complements the slight heat of the salsa.
- ½ tsp onion powder: Enhances the overall flavor profile with mild onion sweetness.
- ¼ tsp salt: Essential for seasoning and bringing out the best in all ingredients.
- ¼ tsp black pepper: Adds a gentle kick and rounds out the seasoning.
- Juice of 1 lime (optional): A fresh squeeze at the end freshens up the dish with bright citrus notes.
- Chopped cilantro, for garnish: Adds vibrant color and a burst of herbal freshness to finish.
How to Make Instant Pot Salsa Verde Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by placing your chicken breasts or thighs at the bottom of the Instant Pot. Season them evenly with garlic powder, cumin, onion powder, salt, and pepper. This seasoning mix is what gives the chicken a flavor boost that matches beautifully with the salsa verde.
Step 2: Add Salsa Verde
Pour the salsa verde directly over the seasoned chicken, ensuring it’s well coated. This salsa is the star ingredient, soaking the chicken in a tangy, slightly spicy sauce that will infuse every bite.
Step 3: Pressure Cook the Chicken
Seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 10 minutes if you’re using regular chicken breasts or thighs. If your chicken is thick or frozen, increase the cooking time to 12 minutes to ensure it’s fully cooked and tender.
Step 4: Natural Pressure Release and Shred
When cooking is complete, allow the pressure to release naturally for 5 minutes—this helps keep the chicken moist. After that, quick release any remaining pressure. Open the lid and shred the chicken right in the pot using two forks, mixing it well to coat with the flavorful salsa verde sauce.
Step 5: Final Touches
Squeeze fresh lime juice over the shredded chicken if you like a bright citrus finish, then garnish with chopped cilantro. Your Instant Pot Salsa Verde Chicken is ready to serve!
How to Serve Instant Pot Salsa Verde Chicken Recipe
Garnishes
A sprinkle of chopped cilantro adds vibrant color and fresh taste, while a dollop of sour cream or a handful of shredded cheese can offer creamy richness. Thinly sliced radishes and avocado slices also pair wonderfully to add texture and cool contrast.
Side Dishes
This dish shines alongside Mexican rice, warm corn tortillas, or a simple side of black beans. For a lighter meal, serve it over a crisp green salad loaded with fresh veggies or atop a bed of cauliflower rice for a low-carb option.
Creative Ways to Present
Use this chicken as the star protein in burrito bowls, layering it with rice, beans, and your favorite toppings. It’s also fantastic in quesadillas or stuffed inside crunchy taco shells. For a twist, try it as a filling in enchiladas topped with extra salsa verde and melted cheese!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Instant Pot Salsa Verde Chicken in an airtight container in the refrigerator for up to 4 days. The flavors deepen with time, making it an even tastier option for quick meals later in the week.
Freezing
This recipe freezes beautifully. Portion the shredded chicken into freezer-safe containers or bags, leaving some headspace for expansion. It will keep well frozen for up to 3 months, allowing for easy thawing on busy days.
Reheating
Reheat gently on the stovetop over low heat or in the microwave until warmed through. Adding a splash of water or extra salsa verde helps maintain moisture, ensuring the chicken stays juicy and flavorful.
FAQs
Can I use chicken thighs instead of breasts in this Instant Pot Salsa Verde Chicken Recipe?
Absolutely! Chicken thighs tend to stay juicier and more tender, making them a fantastic choice if you prefer a richer texture. Breasts work well too, especially if you want a leaner option.
Is it necessary to use fresh lime juice at the end?
The lime juice is optional but highly recommended. It adds a bright, fresh zing that perfectly balances the richness of the chicken and salsa, taking the dish to the next level.
Can I make my own salsa verde for this recipe?
Yes, homemade salsa verde is fantastic in this recipe and can be tailored to your perfect level of spiciness. However, store-bought versions work well too and can save you time.
What if I only have frozen chicken on hand?
No worries! Simply increase the pressure cooking time to 12 minutes. The Instant Pot does a great job of cooking frozen chicken thoroughly and quickly.
How spicy is this Instant Pot Salsa Verde Chicken Recipe?
The heat level depends on the salsa verde you choose. Mild versions offer gentle heat, while hotter salsas or added jalapeños will bring more kick. You can easily customize to your taste.
Final Thoughts
If you’re looking for a recipe that’s both effortless and bursting with flavor, this Instant Pot Salsa Verde Chicken Recipe is a total winner. It’s a versatile, comforting dish that’s perfect for busy weeknights, meal prep, or any time you want an easy yet satisfying meal. Trust me, once you try it, this will quickly become one of your favorite instant pot recipes to make again and again!
Print
Instant Pot Salsa Verde Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes (plus pressure build and release time)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
Instant Pot Salsa Verde Chicken is a quick, flavorful, and versatile recipe perfect for tacos, burrito bowls, salads, or sandwiches. Made with just a handful of ingredients, the chicken turns out juicy, tender, and infused with the zesty, tangy heat of salsa verde—all ready in under 30 minutes!
Ingredients
Chicken and Seasonings
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
Sauce and Garnish
- 1 cup salsa verde (store-bought or homemade)
- Juice of 1 lime (optional)
- Chopped cilantro, for garnish
Instructions
- Season the Chicken: Place the chicken breasts or thighs at the bottom of the Instant Pot. Sprinkle evenly with garlic powder, ground cumin, onion powder, salt, and black pepper to ensure every bite is flavorful.
- Add Salsa Verde and Seal: Pour 1 cup of salsa verde over the seasoned chicken to infuse it with tangy and zesty flavor. Close the Instant Pot lid securely and set the valve to the sealing position.
- Pressure Cook the Chicken: Set the Instant Pot to cook on high pressure for 10 minutes. If using thick chicken breasts or frozen chicken, increase the cooking time to 12 minutes to ensure thorough cooking.
- Release Pressure: Once cooking is complete, allow the pressure to naturally release for 5 minutes. Afterward, carefully perform a quick release to release any remaining pressure before opening the lid.
- Shred and Mix: Open the Instant Pot and use two forks to shred the chicken directly inside the pot. Stir the shredded chicken well to coat it thoroughly with the flavorful salsa verde sauce.
- Add Lime and Garnish: Squeeze fresh lime juice over the shredded chicken to add brightness and garnish with chopped cilantro for a fresh herbaceous touch.
- Serve: Serve the salsa verde chicken warm as a delicious filling for tacos, over rice bowls, in wraps, or alongside fresh vegetables for a wholesome meal.
Notes
- Use chicken thighs instead of breasts if you prefer extra juicy and tender meat.
- For a spicier kick, opt for a hot salsa verde or add chopped fresh jalapeños to the mixture.
- Leftovers keep well refrigerated for up to 4 days; for longer storage, freeze in airtight containers for up to 3 months.
