If you are looking for a flavorful, effortless dish that will quickly become your go-to, this Instant Pot Salsa Verde Chicken Recipe is an absolute winner. Combining tender, juicy chicken with the bright, tangy flavors of salsa verde, this recipe delivers a vibrant Mexican-inspired meal that tastes like it’s been simmering for hours, but comes together in just 20 minutes. It’s perfect for busy weeknights or meal prep, and every bite bursts with comfort and zest. Trust me, once you try this recipe, it will earn a special spot in your dinner rotation.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each bringing something special to this Instant Pot Salsa Verde Chicken Recipe. From the mild heat and herbal notes to the succulent chicken, every component plays a key role in creating that perfect balance of flavor and texture.
- 1 ½ pounds boneless, skinless chicken breasts or thighs: The star protein that becomes wonderfully tender and shred-worthy under pressure.
- 1 cup salsa verde: Gives the dish its signature tangy, slightly spicy flavor with a vibrant green hue.
- ½ cup low-sodium chicken broth: Adds moisture and depth without overwhelming the salsa verde’s brightness.
- 1 teaspoon ground cumin: Introduces a warm, earthy undertone essential in Mexican cuisine.
- ½ teaspoon garlic powder: Enhances the savory layers of flavor effortlessly.
- ½ teaspoon onion powder: Adds mild sweetness and complexity.
- ½ teaspoon salt: Balances and amplifies all the other flavors.
- ¼ teaspoon black pepper: Provides a gentle kick to keep the taste lively.
- Juice of 1 lime: Brightens the dish with fresh acidity just before serving.
- ¼ cup chopped fresh cilantro (optional, for garnish): A herbaceous finish that adds a pop of color and freshness.
How to Make Instant Pot Salsa Verde Chicken Recipe
Step 1: Prepare and Layer the Ingredients
Place your chicken directly into the Instant Pot. This lays the foundation for the sauce to permeate every delicious bite. Pour the salsa verde and chicken broth over the chicken, ensuring even coverage. Then sprinkle in the cumin, garlic powder, onion powder, salt, and black pepper, layering a wonderful blend of spices that will infuse the chicken during cooking.
Step 2: Seal and Cook
Secure the Instant Pot lid and set the valve to sealing. Select the high pressure setting and cook for 10 minutes. The pressure cooking seals in juices, breaking down the chicken fibers so it turns ultra tender without drying out.
Step 3: Natural and Quick Pressure Release
Once the cooking time is up, allow the pressure to release naturally for 5 minutes to keep the chicken moist and succulent. Then carefully perform a quick release to release any remaining steam before opening the lid.
Step 4: Shred the Chicken and Add Lime Juice
Use two forks to shred the chicken right in the pot, mixing it thoroughly with the flavorful juices. Stir in the fresh lime juice for a burst of citrusy brightness that elevates the dish to another level. Let the chicken soak in those juices for a few minutes before serving.
How to Serve Instant Pot Salsa Verde Chicken Recipe
Garnishes
Fresh garnishes take this dish from delicious to dazzling. Sprinkle chopped cilantro over the top for a fresh herbal note and a beautiful pop of green. You can also add thinly sliced radishes for crunch or a dollop of cooling sour cream to balance the acidity.
Side Dishes
This salsa verde chicken shines alongside classic Mexican sides like warm corn tortillas, Mexican rice, or creamy guacamole. For a lighter approach, serve it over a crisp salad or with roasted veggies to let the chicken’s flavor steal the show.
Creative Ways to Present
Why not switch things up? Use this chicken as a filling for tacos, piled high in burrito bowls with black beans and avocado, or stuffed inside quesadillas topped with melted cheese. It also works wonderfully over nachos for a festive snack or dinner party hit.
Make Ahead and Storage
Storing Leftovers
Store leftover salsa verde chicken in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully after a day, making your leftovers even tastier the next time around.
Freezing
This Instant Pot Salsa Verde Chicken Recipe freezes exceptionally well. Portion it out into freezer-safe containers or bags, removing as much air as possible, and store for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat gently in a microwave or on the stovetop with a splash of broth or water to keep it moist. Stir occasionally until warmed through without drying out the chicken.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts or thighs, but increase the pressure cooking time to about 15 minutes and allow for a 10-minute natural release to ensure the chicken cooks through evenly.
Is salsa verde spicy?
Salsa verde typically has a mild to moderate heat level depending on the brand or recipe. If you like it spicier, feel free to add diced jalapeños or a pinch of cayenne pepper before cooking.
Can I substitute chicken thighs for breasts?
Absolutely! Chicken thighs will add extra juiciness and richness to the dish, making it even more succulent and flavorful.
Do I need to add extra salt to this recipe?
The recipe calls for ½ teaspoon of salt, which balances the flavors well. However, you can adjust it to your taste or based on the saltiness of your salsa verde.
Can this recipe be adapted for slow cooking?
Yes, you can prepare this in a slow cooker by layering the ingredients and cooking on low for 4-6 hours or high for 2-3 hours until the chicken shreds easily.
Final Thoughts
This Instant Pot Salsa Verde Chicken Recipe is the perfect blend of ease, bold flavors, and satisfying comfort that you just can’t beat. Whether you’re a busy home cook or a meal planner, it’s a versatile dish that can be dressed up or down to suit any occasion. Dive in, give it a try, and get ready to impress yourself and anyone lucky enough to share your table!
Print
Instant Pot Salsa Verde Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Description
A quick and flavorful Instant Pot Salsa Verde Chicken recipe featuring tender shredded chicken cooked in a tangy salsa verde sauce, seasoned with cumin and garlic. This gluten-free dish is perfect for tacos, burrito bowls, salads, or quesadillas, offering a delicious Mexican-inspired meal ready in just 20 minutes.
Ingredients
Chicken and Sauce
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 cup salsa verde
- ½ cup low-sodium chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- juice of 1 lime
Garnish
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Prepare Chicken in Instant Pot: Place the chicken breasts or thighs in the Instant Pot. Pour the salsa verde and chicken broth evenly over the chicken. Sprinkle the cumin, garlic powder, onion powder, salt, and black pepper on top.
- Seal and Cook: Close the Instant Pot lid and set the valve to sealing. Select high pressure and cook for 10 minutes.
- Pressure Release: Allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Shred Chicken: Open the lid and use two forks to shred the chicken directly inside the pot, mixing it with the cooking juices.
- Add Lime Juice and Rest: Stir in the fresh lime juice. Let the shredded chicken rest in the juices for a few minutes before serving to enhance flavor and moisture.
- Garnish and Serve: Garnish with chopped fresh cilantro if desired and serve as a filling for tacos, burrito bowls, salads, or quesadillas.
Notes
- This shredded chicken is perfect for tacos, burrito bowls, salads, or quesadillas.
- You can substitute chicken thighs for a juicier texture.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper before cooking.
