Instant Pot Salsa Verde Chicken
This Instant Pot Salsa Verde Chicken combines tender chicken breasts with zesty salsa verde, creating a versatile dish that's perfect for tacos, salads, and more. With minimal ingredients and a short cooking time, it's an ideal recipe for busy weeknights and meal prep.
Servings: 8 servings
Calories: 168kcal
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.
Video
Notes
🍲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.Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 355mg | Fiber: 1g | Sugar: 2g