If you’re craving a meal that’s bursting with vibrant flavors yet incredibly simple to prepare, this Instant Pot Salsa Verde Chicken Recipe will quickly become your go-to. Combining tender, juicy chicken with the tangy, zesty punch of salsa verde, this dish is a fantastic way to enjoy a wholesome Mexican-inspired meal without spending hours in the kitchen. Whether you’re looking for a quick dinner on a busy weeknight or a versatile protein for your meal prep, this recipe delivers a perfect balance of spice, freshness, and comfort with minimal effort.

Instant Pot Salsa Verde Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Instant Pot Salsa Verde Chicken Recipe lies in its straightforward ingredients that pack a flavorful punch. Each component plays an essential role, from seasoning the chicken to creating the luscious sauce that ties everything together.

2 pounds boneless, skinless chicken breasts or thighs: thighs offer extra juiciness, but breasts work great too.
1 teaspoon garlic powder: adds subtle depth and a savory aroma.
1 teaspoon onion powder: brings a mild sweetness and warmth to the seasoning.
1/2 teaspoon ground cumin: infuses the dish with earthy, smoky undertones.
1/2 teaspoon salt: enhances all the flavors without overwhelming.
1/4 teaspoon black pepper: provides a gentle kick of heat.
1 cup salsa verde (jarred or homemade): delivers the bright, tangy base that defines this dish.
1/4 cup chicken broth or water: helps keep the chicken moist while cooking.
Juice of 1 lime: adds a fresh, citrusy zing that elevates the sauce.
Chopped fresh cilantro for garnish (optional): offers a burst of herbal freshness and color.

How to Make Instant Pot Salsa Verde Chicken Recipe

Step 1: Season the Chicken

Start by placing the chicken in your Instant Pot and sprinkling it evenly with garlic powder, onion powder, cumin, salt, and black pepper. Proper seasoning is key to building layers of flavor, so don’t skip this step or hold back on the spices.

Step 2: Add the Salsa Verde Mixture

Pour the salsa verde right over the chicken, followed by the chicken broth or water. Then squeeze in the fresh lime juice. This combination creates a vibrant cooking liquid that will infuse the chicken with tangy, savory goodness while keeping it juicy and tender.

Step 3: Pressure Cook the Chicken

Secure the lid on the Instant Pot and set the valve to sealing. Pressure cook on high for 12 minutes. This precise timing ensures the chicken cooks through perfectly, absorbing all those amazing flavors without drying out.

Step 4: Natural and Quick Pressure Release

Once the cooking time is up, allow the pressure to release naturally for 5 minutes before carefully switching the valve to quick release any remaining pressure. This gradual release helps maintain the chicken’s tender texture.

Step 5: Shred and Coat the Chicken

Remove the chicken from the pot and shred it using two forks. Then stir the shredded chicken back into the sauce in the Instant Pot, allowing every bite to be coated in that delicious salsa verde goodness.

How to Serve Instant Pot Salsa Verde Chicken Recipe

Garnishes

Fresh cilantro is a classic choice that adds a bright, herbal note and vibrant green color, making the dish pop on your plate. You can also sprinkle a little crumbled queso fresco or a dollop of sour cream if you want a creamy contrast.

Side Dishes

This chicken is so versatile it pairs beautifully with multiple sides. Serve it over fluffy white or brown rice to soak up the sauce, stuff it into warm tortillas for tacos or burritos, or add it atop a crisp salad for a light, healthy option.

Creative Ways to Present

Get creative by turning this salsa verde chicken into nachos—with melted cheese and your favorite toppings—or use it as a filling for enchiladas. You can even pile it onto baked potatoes or sweet potatoes for something a bit different and cozy.

Make Ahead and Storage

Storing Leftovers

Leftover Instant Pot Salsa Verde Chicken stores wonderfully in an airtight container in the refrigerator for up to 4 days. It’s perfect for quick lunches or easy dinners, saving you time and effort later in the week.

Freezing

To freeze, place shredded chicken and its sauce in a freezer-safe container or bag. It will keep for up to 3 months and thaw quickly in the refrigerator overnight, making it an excellent option for meal prep or busy days.

Reheating

Reheat the chicken gently in a skillet over medium heat or microwave it, adding a splash of water or broth to keep it moist. Stir occasionally until warmed through so you preserve that tender, juicy texture.

FAQs

Can I use frozen chicken for this recipe?

You can, but cooking times may need adjustment. It’s best to use fresh or fully thawed chicken to ensure even cooking and texture in the Instant Pot Salsa Verde Chicken Recipe.

What type of salsa verde works best?

Both store-bought and homemade salsa verde work beautifully in this recipe. Just pick one that matches your heat preference and flavor profile—mild, tangy, or spicy.

Is this recipe gluten-free?

Absolutely! All ingredients in this Instant Pot Salsa Verde Chicken Recipe are naturally gluten-free, making it a safe choice for gluten-sensitive diets.

Can I make this recipe spicy?

Definitely! To spice things up, add chopped jalapeños or use a hotter version of salsa verde. You can also sprinkle red pepper flakes before cooking or at serving.

How long does the cooking take including pressure build-up?

The active cooking time under pressure is 12 minutes, but including pressure build-up and release, it generally takes about 20 minutes, making it a quick and convenient meal.

Final Thoughts

This Instant Pot Salsa Verde Chicken Recipe is one of those gems that feels both exciting and comforting, perfect for any season and any occasion. It’s simple enough to whip up on a hectic weeknight, yet flavorful enough to impress family and friends. Once you try it, you’ll find endless ways to enjoy it and keep coming back for more. So go ahead, give it a whirl—you’re going to love every vibrant bite!

Kimberly