Instant Pot Salsa Verde Chicken
With just two ingredients, this Instant Pot Salsa Verde Chicken is an easy, flavor-packed easy chicken recipe you’ll want to keep on repeat! The juicy, shredded chicken is perfect for tacos, enchiladas, burritos, chili, or even pasta. It’s a go-to for busy weeknights, great for meal prep, and freezer-friendly for quick and delicious meals!
I know in recent years the popularity of the Instant Pot has waned, but I still use mine regularly! It can make hearty dishes like Cracker Barrel Roast Beef, or Split Pea Soup, but it also comes in handy when making Crab Legs, Elderberry Syrup, or even Spiced Apple Cider!
One of my favorite foods to make in the pressure cooker is this easy chicken with tomatillo salsa. Not only is it a quick two ingredient protein, it can be used to make SO many different meals which makes it great for meal prep.
I used to buy Trader Joe’s pulled chicken salsa verde, but once I figured out how to make salsa verde chicken homemade from scratch I never looked back!
🍗Ingredients You’ll Need
Chicken
- Boneless, Skinless Chicken Breasts or Thighs – This recipe works with both white and dark meat.
- Chicken Breasts: Leaner and slightly firmer, perfect for shredding into soft, moist strands.
- Chicken Thighs: Higher in fat, making them more tender and juicy, which enhances the richness of the dish.
- Frozen Chicken – No need to thaw! The Instant Pot can safely cook frozen chicken, though the cooking time will increase slightly.
Salsa Verde
- Salsa Verde – A tangy, slightly spicy green salsa made from tomatillos, cilantro, lime, and garlic.
- Store-Bought Salsa Verde: A quick and convenient option. Look for brands that use fresh ingredients without added sugar or artificial preservatives. Popular choices include Herdez, Frontera, and Trader Joe’s Salsa Verde.
- Homemade Salsa Verde: If you have extra time, making your own allows you to control the heat and freshness. Simply blend roasted tomatillos, fresh cilantro, lime juice, garlic, onion, and jalapeño.
Optional Add-Ins
- Garlic (Fresh or Powdered)
- Onions (Diced or Powdered)
- Cumin
- Oregano (Mexican or Regular)
- Smoked Paprika
- Jalapeño or Green Chilies
Liquid for Proper Pressure Cooking (If Needed)
Chicken Broth or Water – While salsa verde contains enough liquid for pressure cooking, you can add a splash of homemade chicken broth for even more depth of flavor and moisture.
📖How To Make Salsa Verde Chicken In The Instant Pot
1️⃣ Prepare the Ingredients
- Trim any excess fat from the boneless, skinless chicken breasts or thighs to ensure even cooking.
- Measure 1 cup of salsa verde per pound of chicken.
2️⃣ Layer the Chicken and Salsa in the Instant Pot
- Place the chicken in an even, single layer at the bottom of the Instant Pot.
- Pour the salsa verde directly over the top, making sure all pieces are evenly coated.
- Use tongs to flip the chicken a couple of times, ensuring every piece is well covered in the salsa.
3️⃣ Pressure Cook the Chicken
- Secure the Instant Pot lid and set the valve to “Sealing.”
- Select Manual (or Pressure Cook) mode on HIGH pressure and cook for 18 minutes.
- Once the cooking cycle is complete, you can either do a Quick Release (manually venting steam) or a Natural Release (letting the pressure release on its own). A natural release allows the chicken to absorb even more flavor.
4️⃣ Shred the Chicken and Coat with Sauce
- Carefully remove the cooked chicken breasts or thighs from the Instant Pot and place them on a plate or in a bowl.
- Use two forks, a hand mixer, or a stand mixer to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the Instant Pot and stir it into the remaining salsa verde sauce.
🎥Watch Me Make It (VIDEO)
🍲Alternate Cooking Methods
Stovetop: To make Salsa Verde Chicken on the stovetop, place a large skillet or saucepan over medium heat. Add the chicken and pour the salsa verde over the top, ensuring it’s well coated. Cover with a lid and let the chicken simmer for 25-30 minutes, flipping occasionally, until it reaches an internal temperature of 165°F. Once fully cooked, remove the chicken, shred it with forks, and return it to the pan, stirring it into the sauce before serving.
Dutch Oven: For a Dutch oven version, preheat the oven to 325°F. Place the chicken in the Dutch oven and pour the salsa verde over the top. Cover with the lid and bake for 1.5 to 2 hours, or until the chicken is tender and easily shreds. Remove from the oven, shred the chicken with forks, and mix it back into the sauce before serving.
Slow Cooker: To make Salsa Verde Chicken in a crockpot, add the chicken to the bottom of the crockpot and pour the salsa verde over the top, ensuring it’s evenly coated. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily. Once done, remove the chicken, shred it with forks, and mix it back into the salsa before serving.
🍽Ways To Serve Salsa Verde Chicken
Salsa Verde Instant Pot Chicken is incredibly versatile and can be used in a variety of meals. Here are 10 delicious ways to enjoy it:
- Salsa Verde Chicken Tacos – Fill soft or hard taco shells with shredded Salsa Verde Chicken, and top with fresh cilantro, diced onions, and a squeeze of lime.
- Salsa Verde Chicken Enchiladas – Roll the chicken in corn tortillas, place them in a baking dish, cover with additional salsa verde and cheese, then bake until bubbly and golden.
- Salsa Verde Chicken Burritos – Wrap the chicken with rice, beans, and your favorite toppings in a large flour tortilla.
- Salsa Verde Chicken Chili – Stir the shredded chicken into a white bean chili for a mildly spicy, protein-rich dish.
- Salsa Verde Chicken Quesadillas – Layer the chicken with cheese between two tortillas, then cook until crispy and golden on the outside and melty on the inside.
- Salsa Verde Chicken Nachos – Load up tortilla chips with the chicken, cheese, jalapeños, and fresh toppings, then bake.
- Salsa Verde Chicken Salad – Add the chicken to a crisp green salad with avocado, tomatoes, corn, and a tangy dressing.
- Salsa Verde Chicken Rice Bowls – Serve the shredded chicken over rice with black beans, corn, and a dollop of sour cream.
- Salsa Verde Chicken Stuffed Peppers – Mix the chicken with rice and beans, stuff it into bell peppers, and bake until the peppers are soft and slightly charred.
- Salsa Verde Chicken Pasta – Toss the shredded chicken with cooked pasta and a bit of extra salsa verde.
🧊Storing, Reheating & Freezing Leftovers
Storing: Keep leftover Salsa Verde Chicken in an airtight container in the refrigerator for up to 4 days. Store it with the salsa verde sauce to keep it moist and flavorful. For meal prep, portion it out into individual servings for quick and easy meals throughout the week.
Freezing: Allow the chicken to cool completely before transferring it to freezer-safe bags or containers. Freeze for up to 3 months for the best quality. Thaw overnight in the fridge before serving.
Reheating: Reheat the chicken on the stovetop over medium heat with a splash of salsa verde or chicken broth to prevent drying out. For a quicker method, microwave it in 30-second intervals, stirring between each, until heated through. If reheating from frozen, thaw overnight in the fridge or use the defrost setting on the microwave before warming.
❓FAQ
Yes! You can add frozen chicken directly to the Instant Pot without thawing. Increase the cooking time to 22-25 minutes on HIGH pressure, and allow for a full natural release to keep the chicken tender and juicy.
To keep your chicken juicy, make sure to use enough salsa verde (at least 1 cup per pound of chicken) and avoid overcooking. Using chicken thighs instead of breasts can also help retain moisture.
You can shred the chicken using two forks, but for a faster method, use a hand mixer or stand mixer to break the chicken into perfectly shredded pieces in seconds.
To make creamy Instant Pot Salsa Verde Chicken, stir in ½ cup of sour cream, Greek yogurt, or cream cheese after shredding the chicken. This will create a rich, velvety texture while balancing the tangy flavor of the salsa verde. If you prefer a dairy-free option, add ½ cup of coconut milk or cashew cream for a similar creamy consistency. For extra indulgence, melt in ½ to 1 cup of shredded cheese like Monterey Jack or Pepper Jack while the chicken is still warm.
More Easy Instant Pot Recipes
- Instant Pot Beef Short Ribs
- Carrot Ginger Soup
- Instant Pot Breakfast Potatoes
- One Pot Pasta with Meat Sauce
- Instant Pot Breakfast Casserole
- Instant Pot Collard Greens
Instant Pot Salsa Verde Chicken
Equipment
- Instant Pot or Pressure Cooker
- Measuring Cups
- mixing bowl
- Tongs
- Forks or stand mixer for shredding
Ingredients
- 2 lbs Chicken Breast
- 2 cups Salsa Verde
Instructions
- Prepare the Ingredients: Start by trimming any excess fat from the boneless, skinless chicken breasts or thighs to ensure even cooking. Measure out one cup of salsa verde per pound of chicken, which will not only add bold flavor but also provide enough liquid for the Instant Pot to properly pressurize. If using frozen chicken, there’s no need to thaw, but be prepared to increase the cooking time slightly.
- Layer the Chicken and Salsa in the Instant Pot: Place the chicken in an even, single layer at the bottom of the Instant Pot to ensure it cooks evenly. Pour the salsa verde directly over the top, covering all of the chicken. Use tongs to flip the pieces a couple of times, ensuring they are fully coated in the salsa for maximum flavor. If you’re adding any extra seasonings like garlic, cumin, or smoked paprika, now is the time to sprinkle them over the top.
- Pressure Cook the Chicken: Secure the Instant Pot lid and set the valve to “Sealing.” Select the Manual (or Pressure Cook) mode on HIGH pressure and set the cook time to 18 minutes. Once the cooking cycle is complete, you can either do a Quick Release by manually venting the steam, or let the Instant Pot do a Natural Release, which allows the chicken to absorb even more flavor. If using frozen chicken, allow for a full natural release to help keep the meat tender.
- Shred the Chicken and Coat with Sauce: Carefully remove the cooked chicken from the Instant Pot and place it on a plate or in a large bowl. Use two forks, a hand mixer, or a stand mixer to shred the chicken into bite-sized pieces. Return the shredded chicken to the Instant Pot and stir it into the remaining salsa verde sauce, ensuring every piece is coated in the flavorful liquid. If the sauce is too thin, you can set the Instant Pot to Sauté mode for a few minutes to let it thicken.
