If you are craving a meal that bursts with zesty, tangy flavor and melts in your mouth, the Instant Pot Salsa Verde Chicken Recipe is exactly what you need to try next. This recipe takes simple, wholesome ingredients and transforms them with the magic of your Instant Pot into a tender, juicy chicken dish infused with bright salsa verde goodness. It’s an effortlessly delicious way to elevate mealtime, perfect for busy nights or when you want a healthy, gluten-free dinner that satisfies every bite. Plus, the versatility of this dish makes it a staple you’ll come back to again and again.
Ingredients You’ll Need
Getting this recipe right is all about using a handful of straightforward, fresh ingredients that each bring their own special flavor and texture to the dish. These essentials work harmoniously to create the perfect balance of spice, tang, and juiciness.
- 1 1/2 pounds boneless, skinless chicken breasts or thighs: Choose thighs for more tenderness or breasts for lean meat; both soak up flavors beautifully.
- 1 teaspoon ground cumin: Adds a warm, earthy depth that’s signature to Mexican-inspired dishes.
- 1/2 teaspoon garlic powder: Gives subtle garlicky undertones without overpowering the salsa verde.
- 1/2 teaspoon onion powder: Complements the garlic with a mellow savory kick.
- 1/2 teaspoon salt: Enhances all the natural flavors in the chicken and salsa.
- 1/4 teaspoon black pepper: Adds just the right amount of spice to wake up the palate.
- 1 cup salsa verde (store-bought or homemade): The star ingredient that delivers bright, tangy tomatillo flavor.
- 1/4 cup chicken broth or water: Keeps the chicken juicy and helps build flavorful steam for pressure cooking.
- Juice of 1/2 lime: Added after cooking for a fresh, zesty finish.
- 2 tablespoons chopped fresh cilantro (optional for garnish): Brings a vibrant green touch and fresh herbal notes.
How to Make Instant Pot Salsa Verde Chicken Recipe
Step 1: Season Your Chicken
Start by placing your chicken right into the Instant Pot. Sprinkle the cumin, garlic powder, onion powder, salt, and black pepper evenly over the meat to ensure every bite is packed with flavor. This simple seasoning base creates the perfect backdrop for the tangy salsa verde that’s coming next.
Step 2: Add Salsa Verde and Broth
Pour your salsa verde straight over the seasoned chicken, followed by chicken broth or water. The salsa verde is the heart of this recipe — its bright tomatillo and green chili notes infuse the chicken beautifully, while the broth helps keep everything moist during cooking.
Step 3: Pressure Cook
Seal the Instant Pot lid and make sure the valve is set to “Sealing.” Choose Manual or Pressure Cook on high—set the timer for 12 minutes if using fresh chicken, or 15 minutes if your chicken is frozen. This pressure cooking method locks in moisture, resulting in irresistibly tender chicken that shreds with ease.
Step 4: Release Pressure and Shred
Once the cook time is up, allow the pressure to release naturally for 5 minutes before switching to quick release to let out any remaining pressure. Carefully open the lid, then use two forks to shred the chicken right in the pot. This way, the meat mixes directly with the salsa verde sauce, soaking up that incredible flavor with every forkful.
Step 5: Finish with Fresh Lime Juice
Stir in the juice of half a lime to bring a fresh, zingy brightness that perfectly balances the savory spices and tangy salsa. Taste and adjust seasoning if necessary—sometimes a little extra salt or lime juice makes it just right.
How to Serve Instant Pot Salsa Verde Chicken Recipe
Garnishes
A sprinkle of fresh chopped cilantro adds a burst of color and herbal freshness that brightens the dish and makes every bite feel celebratory. For a touch of creaminess, a dollop of sour cream or sliced avocado makes an excellent addition.
Side Dishes
This salsa verde chicken pairs incredibly well with fluffy white rice or cilantro-lime rice to soak up all those wonderful juices. For a lighter option, serve alongside a crisp salad or roasted vegetables that add texture and color contrast.
Creative Ways to Present
Transform this dish into a vibrant taco filling topped with crunchy slaw and a squeeze of lime, or craft a hearty burrito bowl layered with beans, cheese, and guacamole. It’s also delicious piled atop a fresh taco salad for a low-carb, protein-packed meal that feels special yet simple.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Instant Pot Salsa Verde Chicken Recipe store beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it even better the next day.
Freezing
If you want to save time later in the week, freeze the shredded chicken in a sealed freezer-safe bag or container for up to 3 months. Just thaw in the fridge overnight before reheating for a quick, flavorful meal.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to keep the meat moist. Stir occasionally to heat evenly and enjoy that bright salsa verde flavor all over again.
FAQs
Can I use frozen chicken in this Instant Pot Salsa Verde Chicken Recipe?
Absolutely! The recipe accounts for frozen chicken by simply increasing the cook time to 15 minutes, making it a perfect no-thaw-needed meal solution.
Is salsa verde spicy?
Salsa verde has a mild-to-moderate level of heat depending on the brand or recipe. If you like a little more kick, feel free to add chopped jalapeños or hot sauce before cooking.
Can I substitute chicken thighs for breasts?
Yes! Chicken thighs are even more succulent and forgiving in pressure cooking. They’re a fantastic swap if you prefer richer flavor and extra tenderness.
How do I make homemade salsa verde?
Homemade salsa verde typically uses tomatillos, onion, garlic, cilantro, and chili peppers blended together. Making your own lets you control freshness and heat intensity for a personalized touch.
Is this recipe gluten-free?
Yes! All the ingredients in this Instant Pot Salsa Verde Chicken Recipe are naturally gluten-free, making it suitable for those avoiding gluten or following a low-carb lifestyle.
Final Thoughts
This Instant Pot Salsa Verde Chicken Recipe is one of those wonderfully simple, flavorful dishes that quickly becomes a household favorite. Tender chicken swimming in vibrant salsa verde sauce offers endless meal options and comforting familiarity. If you want to bring bright Mexican-inspired flavors into your kitchen with minimal effort, this recipe is your go-to crowd-pleaser. Give it a try and see just how easy it is to impress yourself with a wholesome, delicious meal!
Print
Instant Pot Salsa Verde Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes (plus pressure build-up and release)
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican-Inspired
- Diet: Gluten Free, Low Carb
Description
This Instant Pot Salsa Verde Chicken recipe is a quick and flavorful meal perfect for busy weeknights. Tender, shredded chicken breasts or thighs are cooked in a zesty salsa verde sauce, seasoned with cumin, garlic, and onion powders for a vibrant Mexican-inspired dish. Serve it over rice, in tacos, burrito bowls, or salads for versatile dining options.
Ingredients
Chicken and Seasonings
- 1 1/2 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
Salsa Verde Sauce
- 1 cup salsa verde (store-bought or homemade)
- 1/4 cup chicken broth or water
- Juice of 1/2 lime
- 2 tablespoons chopped fresh cilantro (optional for garnish)
Instructions
- Season the Chicken: Place the chicken breasts or thighs in the Instant Pot. Evenly sprinkle the ground cumin, garlic powder, onion powder, salt, and black pepper over the chicken pieces to infuse flavor.
- Add Salsa Verde and Broth: Pour 1 cup of salsa verde and 1/4 cup chicken broth or water over the seasoned chicken to create the cooking liquid and help keep the chicken moist.
- Pressure Cook: Secure the Instant Pot lid and seal the pressure valve. Set the pressure cooker to Manual or Pressure Cook mode on high pressure for 12 minutes if using fresh chicken or 15 minutes if cooking from frozen.
- Release Pressure: After cooking finishes, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release by opening the valve to release any remaining steam.
- Shred the Chicken: Carefully open the lid and use two forks to shred the chicken directly in the pot, mixing it well with the sauce to absorb all the flavors.
- Finish and Serve: Stir in the lime juice, taste for any needed seasoning adjustments, then garnish with fresh chopped cilantro if desired. Serve warm with your choice of rice, tacos, burritos, bowls, or salads.
Notes
- You can double the batch for meal prep—leftovers keep well refrigerated for up to 4 days or frozen for 3 months.
- For extra heat, add a chopped jalapeño or a dash of hot sauce into the pot before cooking.
- This recipe is versatile; feel free to swap chicken breasts for thighs depending on preference.
- To keep the chicken extra moist, avoid skipping the chicken broth or water in the cooking liquid.
