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5 from 2 votes

Instant Pot Salsa Verde Chicken

This 2 ingredient recipe for Instant Pot Salsa Verde Chicken is a quick and easy way to get a flavorful shredded chicken that can be used in tacos, enchiladas, burritos, chili and even pasta. Perfect for meal prepping dinners and makes a great protein for freezer meals.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: instant pot
Cuisine: Mexican
Keyword: crockpot salsa chicken, healthy salsa chicken, how to use green salsa, instant pot salsa verde chicken, pressure cooker salsa chicken, salsa chicken, salsa verde chicken instant pot, slow cooker salsa chicken, whole30 salsa chicken
Servings: 8 -10 servings
Calories: 168kcal
Author: Valerie Skinner | Thyme and JOY


  • 2 lbs Chicken Breast
  • 2 cups Salsa Verde


  • Prep The Ingredients: Trim the fat off of the chicken and make sure you have 1 cup of salsa per pound of chicken.
  • Add To Instant Pot: Add the chicken to the bottom of the instant pot and pour the salsa over top. Filp chicken around to make sure it is coated on both sides and make sure chicken is in an even single layer. 
  • Pressure Cook Chicken: Cook chicken on manual HIGH pressure for 18 minutes. A quick or natural release is fine. 
  • Shred Chicken: Remove chicken breast from pot and shred. Add back to the instant pot with the juices and salsa to evenly coat. Serve immediately or store chicken with the juices and salsa it was cooked in.


  • Don’t have an instant pot? You can make this recipe in your slow cooker. Follow this recipe as instructed but instead cook for 6-8 hours on LOW or 4 hours on HIGH or until chicken is fully cooked through.


Serving: 1g | Calories: 168kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 77mg | Sodium: 355mg | Fiber: 1g | Sugar: 2g