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
Scale
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.
