Nothing beats the magic of simple ingredients coming together to create a vibrant, flavorful meal that you can whip up in no time. This Instant Pot Salsa Verde Chicken Recipe is exactly that—a bright, zesty chicken dish cooked tender in a rich, tangy salsa verde sauce. It captures the essence of Mexican-inspired comfort food and transforms basic pantry staples into an irresistible dinner that’s perfect for busy weeknights or meal prep. Once you try it, it will quickly become one of your go-to recipes, promising juicy shredded chicken bursting with layers of spice, citrus, and fresh salsa goodness.
Ingredients You’ll Need
These ingredients are straightforward but essential. Each one plays a crucial role in enhancing flavor, tenderness, and that signature green hue that makes salsa verde so special.
- 2 pounds boneless, skinless chicken breasts or thighs: Choose breasts for lean protein or thighs for a slightly richer texture and flavor.
- 1 (16 oz) jar salsa verde: The star of the dish, providing tangy, herby sauce that infuses the chicken with vibrant flavor.
- 1 teaspoon ground cumin: Adds a warm, earthy depth that complements the salsa perfectly.
- 1/2 teaspoon garlic powder: For a subtle, savory aroma that blends seamlessly into the sauce.
- 1/2 teaspoon onion powder: Enhances the overall taste with a gentle sweetness and complexity.
- 1/4 teaspoon black pepper: A light kick of spice to keep things interesting.
- Salt to taste: Essential for balancing and bringing out all the flavors.
- Juice of 1 lime: Adds fresh acidity to brighten the dish just before serving.
- Optional toppings: Chopped cilantro, diced avocado, sour cream, and shredded cheese to add texture and creaminess.
How to Make Instant Pot Salsa Verde Chicken Recipe
Step 1: Prepare and Layer the Ingredients
Start by placing your chicken directly in the bottom of the Instant Pot. Pour the jar of salsa verde over the chicken, ensuring it’s evenly coated. Then sprinkle in the cumin, garlic powder, onion powder, black pepper, and salt. Use a spoon to gently stir the spices into the salsa so that all the chicken pieces get a consistent coating of flavor.
Step 2: Set and Cook the Chicken
Seal the Instant Pot lid and set the valve to ‘sealing.’ Cook the chicken on high pressure for 12 minutes if you are using breasts, or 10 minutes if you have chosen thighs. This timing ensures the chicken is perfectly tender but not overcooked.
Step 3: Release the Pressure and Shred
Once the timer goes off, allow the pressure to naturally release for 5 minutes—this helps keep the chicken juicy. After that, carefully perform a quick release for any remaining pressure. Open the lid and remove the chicken to a plate or bowl, shredding it with two forks.
Step 4: Combine and Let the Flavors Marry
Return the shredded chicken to the pot and mix it thoroughly with the warm salsa verde sauce. Pour in your fresh lime juice, stirring gently. Let it sit for a few minutes so those bright citrus notes soak in and elevate the flavor even more.
How to Serve Instant Pot Salsa Verde Chicken Recipe
Garnishes
Adding garnishes can turn this dish from scrumptious to spectacular. Sprinkle chopped cilantro for a fresh herbal touch, dice some creamy avocado for luxurious texture, add a dollop of sour cream for cool richness, or top with shredded cheese that melts beautifully over warm chicken.
Side Dishes
This salsa verde chicken pairs wonderfully with fluffy white rice, warm corn tortillas, or a crisp lettuce leaf for a low-carb option. Black beans, Mexican street corn, or roasted vegetables also balance the dish and add variety to your meal.
Creative Ways to Present
Try layering the shredded chicken in a burrito bowl with rice, beans, and toppings for a colorful feast. Or use it as a filling for tacos, enchiladas, or even quesadillas. For a lighter option, serve it wrapped in lettuce cups with some fresh pico de gallo on top.
Make Ahead and Storage
Storing Leftovers
Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. Keeping the chicken with the salsa verde sauce helps it stay moist and flavorful for quick meals later in the week.
Freezing
This Instant Pot Salsa Verde Chicken Recipe freezes beautifully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. It’s perfect for easy, no-fuss dinners or meal prep on busy days.
Reheating
To reheat, thaw the chicken in the refrigerator overnight, then warm it gently on the stovetop or in the microwave. If the sauce is too thick, add a splash of water or chicken broth to keep it saucy and delicious.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts or thighs, but increase the cooking time to 15 minutes on high pressure and allow for natural pressure release to ensure the chicken cooks through thoroughly.
Is this recipe spicy?
Not particularly—the salsa verde has a mild tang with just a hint of heat. You can always adjust by choosing a hotter salsa or adding chili flakes if you love more spice.
Can I use homemade salsa verde instead of store-bought?
Absolutely! Homemade salsa verde will work wonderfully and add fresh, bright flavors. Just be sure it’s roughly a cup and a half to two cups in volume to match the recipe.
What cuts of chicken work best?
Both boneless, skinless chicken breasts and thighs work well. Breasts are leaner and cook quickly, while thighs bring added juiciness and flavor.
Can I double the recipe for a bigger batch?
Yes, you can double ingredients, but be mindful of your Instant Pot’s capacity. If it fills past the max fill line, it’s best to cook in batches for safety and the best results.
Final Thoughts
This Instant Pot Salsa Verde Chicken Recipe is hands-down one of those recipes that feels like a warm hug in food form—easy, flavorful, and endlessly adaptable for whatever mood or occasion. Whether you’re new to pressure cooking or a seasoned pro, this dish delivers juicy chicken infused with bright, vibrant salsa verde sauce, making mealtime effortless and delicious. I can’t wait for you to try it and find your own favorite ways to enjoy every bite!
Print
Instant Pot Salsa Verde Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Instant Pot Salsa Verde Chicken is a flavorful and easy-to-make Mexican-inspired dish perfect for quick dinners. Tender chicken breasts or thighs are cooked in tangy salsa verde with a blend of spices, then shredded and mixed with fresh lime juice. Serve it in tacos, burrito bowls, or over rice with your favorite toppings for a versatile and delicious meal.
Ingredients
Chicken and Sauce
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (16 oz) jar salsa verde
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
- Juice of 1 lime
Optional Toppings
- Chopped cilantro
- Diced avocado
- Sour cream
- Shredded cheese
Instructions
- Prepare the chicken and seasonings: Place the chicken breasts or thighs in the bottom of the Instant Pot. Pour the salsa verde evenly over the chicken, then sprinkle with ground cumin, garlic powder, onion powder, black pepper, and salt. Stir gently to coat the chicken with the salsa and spices.
- Pressure cook the chicken: Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 12 minutes if using chicken breasts, or 10 minutes if using thighs.
- Release the pressure: Allow the Instant Pot to naturally release pressure for 5 minutes after cooking, then carefully perform a quick release by turning the valve to venting to release any remaining pressure.
- Shred the chicken: Remove the cooked chicken from the pot and shred it using two forks until pulled apart into bite-sized pieces.
- Mix with lime juice and warm sauce: Return the shredded chicken to the Instant Pot and stir in the fresh lime juice. Let the mixture sit in the warm salsa verde for a few minutes to absorb the flavors.
- Optional sauce thickening: For a thicker sauce, use the sauté function on the Instant Pot after shredding the chicken to reduce the liquid slightly by simmering for a few minutes.
- Serve and garnish: Serve the salsa verde chicken in tacos, burrito bowls, over rice, or wrapped in lettuce leaves. Add optional toppings like chopped cilantro, diced avocado, sour cream, or shredded cheese as desired.
Notes
- To thicken the sauce, sauté the shredded chicken in the Instant Pot to reduce excess liquid.
- This recipe freezes well; store in airtight containers for convenient future meals.
- Adjust seasoning and salt according to taste preferences.
- Chicken thighs cook slightly faster and remain more tender than breasts.
