Instant Pot Salsa Verde Chicken Recipe
If you’ve ever craved a dinner that’s bursting with flavor, incredibly tender, and ready in the blink of an eye, you’ve officially met your match with Instant Pot Salsa Verde Chicken. This is that dream weeknight recipe you’ll want in your back pocket: bright, herby salsa verde dances with juicy chicken and warm spices for a meal everyone loves, no matter how you serve it. Whether you’re tucking it into tacos, piling it over rice, or devouring the leftovers straight from the fridge, Instant Pot Salsa Verde Chicken never disappoints.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity: each ingredient brings something bold or essential to the party, and together they turn your Instant Pot Salsa Verde Chicken into a juicy, zesty masterpiece. Let’s check out what you’ll need and why you shouldn’t skip a single item!
- Chicken breasts or thighs: The base of this dish; thighs bring extra juiciness while breasts stay tender and versatile.
- Salsa verde: This is where the magic happens—tangy, herby, and just the right amount of kick; store-bought or homemade both work beautifully.
- Chicken broth: Adds moisture for perfect pressure cooking and deepens the savory flavor.
- Ground cumin: A warm, earthy spice that brings out the chicken’s best side.
- Garlic powder: Just a little packs a mellow, fragrant punch without overpowering the salsa.
- Onion powder: Rounds out the flavors and adds subtle sweetness.
- Salt: Essential for brightening every bite—taste and adjust if you like!
- Lime juice: That fresh citrus zing really wakes up the whole dish at the end—don’t skip it!
- Fresh cilantro (optional): For extra color and a burst of bright, herbaceous flavor right at the finish.
How to Make Instant Pot Salsa Verde Chicken
Step 1: Layer in the Ingredients
Start by nestling your chicken pieces in the bottom of the Instant Pot. Pour the salsa verde and chicken broth right over the top, letting that salsa work its way into every nook and cranny. Now, sprinkle the cumin, garlic powder, onion powder, and salt across the chicken. Give everything a gentle stir in the pot, just enough to coat the chicken well but not so much that you lose those layers of flavor.
Step 2: Seal and Cook Under Pressure
Snap on the Instant Pot lid, making sure the valve is set to sealing. Hit High Pressure and set the timer—12 minutes for breasts or 10 for thighs. This little break is the secret to Instant Pot Salsa Verde Chicken magic: while you do literally anything else, the appliance transforms simple chicken into something irresistible. Once the timer is up, let the pressure naturally release for 5 minutes, then carefully switch to quick release for the rest.
Step 3: Shred and Finish with Flavor
Open the lid (the best moment for that delicious aroma!) and grab two forks to shred the chicken right inside your Instant Pot. Don’t worry about getting it perfect—rustic is good here! Now, squeeze in the juice of a fresh lime, and if cilantro is your thing, stir that in too. Let the chicken sit in its flavorful juices for just a few minutes to soak it all in. That’s when it gets truly mouthwatering.
How to Serve Instant Pot Salsa Verde Chicken
Garnishes
No salsa verde chicken is complete without a sprinkle of fun on top. A handful of chopped cilantro, extra fresh lime wedges, sliced radishes, or even a bit of crumbled queso fresco brings color and flavor. The right garnish not only adds style but a final pop that makes every bite shine. Your finishing touches are where you can really get playful!
Side Dishes
Instant Pot Salsa Verde Chicken pairs beautifully with a world of sides. You can serve it over fluffy rice, fold it into warm tortillas for tacos, or top your favorite greens for a fresh, protein-packed salad. Don’t forget beans, charred corn, or even crispy roasted potatoes if you want something heartier—the mild heat and tang of the chicken complement almost anything you love.
Creative Ways to Present
The possibilities go beyond the classics! Try piling the shredded salsa verde chicken into a burrito bowl with avocado and pickled onions, or spoon it onto tostadas for a crunchy treat. It also makes an awesome filling for enchiladas or quesadillas. If you’re serving a crowd, set up a taco bar and let everyone build their own creations. This dish adapts to whatever vibe you’re craving.
Make Ahead and Storage
Storing Leftovers
One of the best perks of Instant Pot Salsa Verde Chicken is just how well it keeps. Once cool, transfer leftovers to an airtight container and store in the refrigerator for up to four days. The flavors seem to get even better, making it perfect for lunches or quick dinners. Be sure to save some of the juices to keep the chicken moist and flavorful.
Freezing
Planning meals ahead? Shredded salsa verde chicken freezes beautifully. Let it cool fully, then pop it into a freezer-safe container or heavy-duty zip-top bag (with extra cooking juices). It will keep for up to three months. Thaw overnight in the fridge before reheating and you’ll have a delicious meal ready at a moment’s notice.
Reheating
To reheat, simply warm in a saucepan over low heat, adding a splash of extra broth or salsa if it looks dry. You can also reheat in the microwave in short bursts, stirring between each. The goal is to rewarm it gently to preserve the tenderness and keep the flavors vibrant.
FAQs
Can I use frozen chicken for Instant Pot Salsa Verde Chicken?
Absolutely! You might need to add an extra 3-5 minutes to the cook time if starting with frozen chicken breasts or thighs. There’s no need to thaw them first—just be sure they’re not stuck together, and enjoy how the pressure cooker works its magic.
What if I don’t have salsa verde?
If salsa verde isn’t on hand, you can substitute any green tomatillo salsa. In a pinch, a homemade blend of tomatillos, jalapenos, cilantro, onion, and lime works great. Each version brings its own character to Instant Pot Salsa Verde Chicken, so experiment to find your favorite!
How spicy is this dish?
The spiciness really depends on your choice of salsa verde. Most store-bought varieties are mild to medium, but if you’re sensitive to heat, you can pick a mild brand or add extra lime to mellow things out. Want more heat? Stir in diced jalapenos or hot sauce at the end.
Can I make this recipe without an Instant Pot?
Don’t worry if you don’t own a pressure cooker—you can make salsa verde chicken in a slow cooker (4 hours on high) or on the stovetop (simmered gently until tender). The result will still be juicy and packed with salsa verde flavor, just with a longer cook time.
Is this good for meal prep?
Instant Pot Salsa Verde Chicken is a meal prep superstar. You can divide it into individual containers with rice, veggies, or tortillas, and it reheats beautifully throughout the week. The flavors actually seem to deepen after a day or two, making leftovers extra delicious.
Final Thoughts
If you’re on the hunt for an easy, zesty, and truly crowd-pleasing recipe, give Instant Pot Salsa Verde Chicken a try. I promise it’s the kind of dish that will have you coming back for seconds—and maybe planning for leftovers, just so you can enjoy it again and again!
Print
Instant Pot Salsa Verde Chicken Recipe
- Total Time: 30 minutes (including pressure build and release)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Salsa Verde Chicken recipe is a flavorful and easy dish that can be used in various ways, from tacos to salads. The tender shredded chicken cooked in salsa verde and spices is versatile and perfect for meal prep.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
Salsa Verde Mixture:
- 1 cup salsa verde (store-bought or homemade)
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the Chicken: Place chicken in the Instant Pot and pour salsa verde and chicken broth over it. Sprinkle with cumin, garlic powder, onion powder, and salt. Stir slightly to coat the chicken.
- Cook in Instant Pot: Seal the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 12 minutes (10 minutes for thighs). Allow a natural release for 5 minutes, then carefully do a quick release.
- Shred and Season: Open the lid and use two forks to shred the chicken directly in the pot. Stir in lime juice and cilantro, if using. Let sit for a few minutes to absorb the juices.
- Serve: Serve over rice, in tacos, burritos, salads, or bowls.
Notes
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Great for meal prep and batch cooking.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 440mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 95mg
