If you’re looking for a dinner that’s bursting with flavor, incredibly easy to make, and perfect for busy weeknights, this Instant Pot Salsa Verde Chicken Recipe is exactly what you need. Tender, juicy chicken simmers in a tangy, slightly spicy salsa verde sauce that practically melts in your mouth. It’s a versatile crowd-pleaser that fits right into Mexican-inspired meals, elevating everything from tacos to rice bowls with minimal effort and maximum taste. Once you try this recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
The beauty of this Instant Pot Salsa Verde Chicken Recipe lies not only in its taste but in the simplicity of its ingredients. Each component plays a vital role, from the fragrant spices to the zesty salsa verde, creating a perfect blend of savory and tangy flavors. Plus, these ingredients are easy to find and make for a hassle-free prep process.
- 2 pounds boneless, skinless chicken breasts or thighs: Choose thighs for more moisture or breasts for leaner protein.
- 1 teaspoon ground cumin: Adds a warm, earthy undertone that complements the salsa.
- 1/2 teaspoon garlic powder: Provides a subtle depth of flavor without overpowering the dish.
- 1/2 teaspoon onion powder: Enhances the overall savory profile with mild sweetness.
- 1/2 teaspoon salt: Essential for seasoning and balancing flavors.
- 1/4 teaspoon black pepper: Gives a gentle kick and rounds out the spices.
- 1 cup salsa verde (store-bought or homemade): The star ingredient delivering vibrant, tangy green chili goodness.
- 1/4 cup chicken broth or water: Helps create the perfect cooking environment inside the Instant Pot.
- Juice of 1 lime: Adds a fresh, zesty brightness to finish the dish with a pop.
- Chopped fresh cilantro for garnish (optional): Brings a fresh, herbal note and a splash of color.
How to Make Instant Pot Salsa Verde Chicken Recipe
Step 1: Season the Chicken
Start by sprinkling the chicken with cumin, garlic powder, onion powder, salt, and black pepper. Seasoning the meat thoroughly ensures every bite is packed with flavor and sets the foundation for an irresistible dish. Make sure you rub the spices evenly on both sides for consistent taste.
Step 2: Place Chicken and Add Salsa Verde
Lay the seasoned chicken pieces in the bottom of your Instant Pot in a single layer. Pour the salsa verde over the chicken, making sure it covers the pieces well. Then add the chicken broth or water, which will help keep the chicken moist and create delicious pressure cooking steam.
Step 3: Secure the Lid and Set the Pressure
Seal the Instant Pot lid tightly and set the valve to Sealing. Select the Manual or Pressure Cook mode, setting the timer for 12 minutes if using chicken breasts, or 10 minutes for thighs. This step cooks the chicken perfectly, infusing it with the salsa’s tangy, vibrant flavors.
Step 4: Natural Release and Shred
When the cooking cycle is complete, allow a natural pressure release for 5 minutes. This lets the chicken rest and lock in juicy tenderness. Afterward, carefully quick release any remaining pressure. Remove the chicken onto a plate and shred it with two forks; this will make it easy to mix back into that delicious sauce.
Step 5: Combine and Finish with Lime
Return the shredded chicken to the pot and stir it well to coat every bit with the flavorful salsa verde sauce. Squeeze in fresh lime juice and stir again. The lime juice adds a zesty brightness that perfectly balances the rich, savory sauce, bringing the dish to life.
How to Serve Instant Pot Salsa Verde Chicken Recipe
Garnishes
Freshly chopped cilantro is a natural choice for garnish, adding a burst of herbal fragrance and a lovely pop of green color. You can also top with a sprinkle of crumbled queso fresco, a dollop of sour cream, or thinly sliced radishes for extra texture and flavor contrast.
Side Dishes
This salsa verde chicken shines alongside warm corn tortillas for tacos, fluffy rice or quinoa for bowls, or even tossed into a fresh salad for a lighter option. Simple black beans, grilled corn, or a crunchy slaw also pair beautifully, rounding out the meal with complementary textures and colors.
Creative Ways to Present
Want to mix things up? Use the shredded chicken as a filling for enchiladas smothered in cheese, layer it in a burrito with your favorite fixings, or pile it onto nachos for an irresistible party snack. The Instant Pot Salsa Verde Chicken Recipe gives you a versatile base to get creative and delight hungry guests or family any night of the week.
Make Ahead and Storage
Storing Leftovers
Leftover salsa verde chicken keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to retain moisture and flavor. It’s perfect for quick lunches or easy dinners later in the week.
Freezing
This recipe also freezes well, making it a great option for meal prepping. Place the cooled chicken along with the sauce in a freezer-safe container or bag, then freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, warm the chicken gently on the stovetop or in the microwave until heated through. Stir occasionally to redistribute the sauce and keep the chicken juicy. Adding a splash of broth or water can help if the mixture seems dry.
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 during pressure cooking. Just adjust the cook time to 10 minutes for thighs instead of 12 minutes for breasts to avoid overcooking.
Is it better to use store-bought or homemade salsa verde?
Both work wonderfully here. Store-bought salsa verde offers convenience and consistent flavor, while homemade salsa verde allows you to customize the heat level and freshness. Either way, the sauce is key to the dish’s signature taste.
Can I make this recipe spicy?
Yes! Choose a spicier salsa verde or add extra green chilies or jalapeños when seasoning the chicken. The pressure cooking method mellows the heat slightly but keeps flavor punchy and exciting.
What can I do with the leftover sauce?
The leftover sauce is delicious mixed into rice, drizzled over roasted vegetables, or used as a dip for chips. Don’t let any of that tasty salsa verde go to waste!
Can I double the recipe for a crowd?
Definitely! This Instant Pot Salsa Verde Chicken Recipe scales up nicely without requiring extra cooking time. Just make sure not to overfill your Instant Pot, and check the maximum fill line for safety.
Final Thoughts
This Instant Pot Salsa Verde Chicken Recipe has quickly become one of my very favorite go-to meals because it combines simplicity, flavor, and versatility so beautifully. Whether you’re cooking for family, friends, or just yourself, it delivers satisfying results every time with minimal effort. I can’t wait for you to try it and make it a staple in your own recipe rotation!
Print
Instant Pot Salsa Verde Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Instant Pot Salsa Verde Chicken recipe offers a quick and flavorful way to prepare tender, shredded chicken infused with zesty salsa verde and classic Mexican spices. Perfect for tacos, burritos, rice bowls, or salads, it requires minimal prep and delivers a delicious, healthy meal in under 30 minutes.
Ingredients
Chicken and Seasonings
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1 cup salsa verde (store-bought or homemade)
- 1/4 cup chicken broth or water
- Juice of 1 lime
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Season the Chicken: In a bowl, evenly coat the boneless skinless chicken breasts or thighs with ground cumin, garlic powder, onion powder, salt, and black pepper ensuring the chicken is well seasoned for full flavor.
- Prepare the Instant Pot: Place the seasoned chicken in the bottom of the Instant Pot in a single layer for even cooking. Pour the salsa verde and chicken broth (or water) evenly over the chicken to create a flavorful cooking liquid.
- Pressure Cook: Secure the Instant Pot lid and set the valve to Sealing. Select Manual or Pressure Cook mode and set the timer for 12 minutes for chicken breasts or 10 minutes if using thighs. This ensures the chicken cooks thoroughly and becomes tender enough to shred.
- Release Pressure: When the cooking cycle completes, allow the Instant Pot to naturally release pressure for 5 minutes. After that, carefully perform a quick release by turning the valve to Venting to release any remaining pressure before opening the lid.
- Shred the Chicken: Remove the cooked chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the Instant Pot and stir it well to incorporate with the salsa verde sauce.
- Finish and Serve: Add the fresh lime juice to the shredded chicken and stir thoroughly to brighten the flavors. Serve the salsa verde chicken hot, garnished with chopped cilantro if desired, and enjoy as a filling for tacos, burritos, or over a rice bowl.
Notes
- This recipe is versatile and works great as a filling for tacos, burritos, rice bowls, or salads.
- Feel free to choose mild or spicy salsa verde depending on your heat preference.
- The recipe can be easily doubled; just keep the cook time the same to avoid overcooking.
