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
Scale
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.
