Instant Pot Salsa Verde Chicken Recipe
If you’re searching for a fast, flavor-packed dinner that’ll win over everyone at the table, look no further than Instant Pot Salsa Verde Chicken. This zesty, effortless recipe transforms tender chicken into juicy perfection using the magic of the Instant Pot, all drenched in tangy salsa verde and brightened with a squeeze of fresh lime. Whether you stuff it in tacos, pile it high on rice, or spoon it into lettuce wraps, you’ll love just how easy and versatile this dish is—plus, the leftovers are downright dreamy!
Ingredients You’ll Need
This Instant Pot Salsa Verde Chicken calls for just a handful of simple ingredients, but each one brings its own pop of flavor or texture to the party. There’s nothing complicated here—just pantry staples and fresh touches that work together to create something truly crave-worthy.
- Chicken breasts or thighs: Choose boneless, skinless pieces for easy shredding and maximum tenderness; thighs add a bit more richness, while breasts keep things lean.
- Salsa verde: Grab your favorite 16-ounce jar—this tangy, green salsa is the secret to lightning-fast, authentic flavor with zero fuss.
- Ground cumin: Just a teaspoon infuses the chicken with warm, earthy spice that screams “Mexican-inspired” with every bite.
- Garlic powder: Brings a gentle garlicky kick, perfectly balancing the brightness of the salsa.
- Onion powder: Adds an aromatic sweetness and depth, enhancing every forkful without overpowering it.
- Black pepper: A dash is all you need to turn up the flavor (and you can always add more to taste).
- Salt: Start with a light sprinkle and adjust at the end as needed—it draws out all the other flavors.
- Lime juice: The juice of one lime right at the end wakes up the whole dish and adds irresistible zing.
- Optional toppings (cilantro, avocado, sour cream, shredded cheese): Go wild with your favorites for crunch, creaminess, or color—these finishing touches really make the meal your own!
How to Make Instant Pot Salsa Verde Chicken
Step 1: Layer the Ingredients
Start by placing your boneless, skinless chicken (breasts or thighs—your call!) at the bottom of your Instant Pot. Pour the entire jar of salsa verde right over the top. Next, sprinkle in the cumin, garlic powder, onion powder, black pepper, and a pinch of salt. Give everything a quick stir with a spoon or tongs to lightly coat the chicken in those spices and salsa.
Step 2: Pressure Cook to Perfection
Secure the lid on your Instant Pot, making sure the valve is set to “sealing.” Cook on high pressure for 12 minutes if you’re using chicken breasts, or just 10 minutes for thighs. Once the timer beeps, let the pressure naturally release for 5 minutes—this helps keep the chicken extra juicy. Then, carefully do a quick release of any remaining pressure.
Step 3: Shred the Chicken
Remove the sizzling, aromatic chicken from the pot and place it on a large plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. It should fall apart easily thanks to that short but powerful pressure cook!
Step 4: Soak Up the Flavor
Return the shredded chicken to the Instant Pot, right into all those delicious juices and salsa. Squeeze in the juice of one lime for a bright, fresh finish. Let the chicken sit for a few minutes in the warm salsa; this lets every piece soak up maximum flavor.
Step 5: Adjust and Serve
If you’d like a thicker sauce, simply turn on the sauté function and let the liquid bubble away for a few minutes, stirring often. Otherwise, you’re ready to spoon this Salsa Verde Chicken into your favorite vehicle—whether it’s a taco shell, burrito bowl, or a pile of fluffy rice. Don’t forget to load it up with your favorite toppings!
How to Serve Instant Pot Salsa Verde Chicken
Garnishes
One of the best parts of making Instant Pot Salsa Verde Chicken is going wild with the garnishes. A handful of chopped cilantro brings fresh, herbal brightness; diced avocado adds creamy coolness; a dollop of sour cream makes things silky; and some shredded cheese melts beautifully into the warm chicken. Feel free to squeeze over a bit more lime or toss on jalapeños if you like a little heat!
Side Dishes
This tender, tangy chicken plays so well with classic Mexican sides. Think fluffy cilantro-lime rice, bright corn salad, sautéed peppers and onions, or even some refried beans. For a lighter plate, pile the chicken onto a big salad or fill up lettuce cups for a low-carb delight!
Creative Ways to Present
Instant Pot Salsa Verde Chicken is a true chameleon. Try stuffing it into burritos, quesadillas, or enchiladas, or sprinkle it over nachos for your next movie night. It also makes a killer filling for sandwiches or sliders—a little something different that’ll disappear in no time.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you!), pop them into an airtight container and keep them in the fridge. Instant Pot Salsa Verde Chicken will happily stay fresh and flavorful for up to 4 days, ready for last-minute lunches or impromptu dinners.
Freezing
This dish is a meal-prepper’s dream—just portion out the cooled chicken (with some sauce) into freezer-safe containers or bags. Lay them flat for easy stacking, then freeze for up to 3 months. When a busy weeknight hits, you’ll be so glad you did!
Reheating
To reheat, simply warm the chicken gently in the microwave or on the stovetop until piping hot, adding a splash of broth or extra salsa if it seems a bit dry. Stir well, pile on those toppings, and enjoy that just-cooked deliciousness all over again.
FAQs
Can I use frozen chicken in this recipe?
Absolutely! Instant Pot Salsa Verde Chicken is super forgiving. If using frozen chicken, simply add 2-3 minutes to the cook time—no thawing needed. Just make sure the chicken pieces aren’t stuck together for even cooking.
What kind of salsa verde works best?
Your favorite store-bought jar is perfect, but you can also use homemade salsa verde if you’re feeling extra! Look for a salsa that’s flavorful but not too watery, as that helps keep the chicken juicy and the sauce just right.
Can I make Instant Pot Salsa Verde Chicken dairy-free?
The chicken itself is completely dairy-free! Just skip any cheese or sour cream toppings and try diced avocado, more cilantro, or a quick cabbage slaw for extra flavor and crunch.
Is this recipe spicy?
It totally depends on your salsa verde! Most are mild to medium, but if you prefer extra heat, add a diced jalapeño or a dash of hot sauce before cooking. For less spice, stick to a mild salsa and leave out any spicy garnishes.
Can I double this recipe for a crowd?
You sure can! Just double all the ingredients and keep the cook time the same. The Instant Pot will take a bit longer to come to pressure, but once it does, your Instant Pot Salsa Verde Chicken will still turn out flavorful and tender as always.
Final Thoughts
Whether you’re feeding your family on a busy weeknight or inviting friends over for a casual taco night, Instant Pot Salsa Verde Chicken is the ultimate crowd-pleaser. Give it a try and watch those plates get polished clean—it just might become your new go-to favorite!
Print
Instant Pot Salsa Verde Chicken Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Salsa Verde Chicken recipe is a quick and flavorful dish that’s perfect for busy weeknights. Tender shredded chicken cooked in salsa verde with a hint of lime, it’s versatile and delicious.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
Salsa Verde Mixture:
- 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: Place the chicken in the Instant Pot.
- Add Salsa Verde Mixture: Pour salsa verde over the chicken, then add cumin, garlic powder, onion powder, black pepper, and salt. Stir to coat.
- Cook: Close the lid, set to seal, and cook on high pressure for 12 minutes (10 minutes for thighs). Allow natural release for 5 minutes, then quick release.
- Shred and Flavor: Remove chicken, shred, and return to pot. Stir in lime juice and let sit in the salsa.
- Serve: Enjoy in tacos, burrito bowls, over rice, or in lettuce wraps with your favorite toppings.
Notes
- For a thicker sauce, use the sauté function to reduce liquid after shredding the chicken.
- This dish freezes well; store in airtight containers for later meals.
- 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: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
