This Instant Pot Salsa Verde Chicken is made with everyday ingredients and is so flavorful and delicious. Slow cooker instructions included!
Meet your new favorite Instant Pot dinner! This chicken is full of intense, bright flavor, and you won’t believe how easy it is to make.
Why this recipe works
Alternative Title: Why you’ll want to include this in your menu planning ASAP.
- This Instant Pot Salsa Verde Chicken is a quick and easy recipe. No pre-mixing or pre-cooking required. Everything goes into the Instant Pot so you can set it and forget it.
- The cooking time is only about 10 minutes, but if you can’t shred the chicken right after cooking, don’t worry. The chicken and sauce can stay warm in the Instant Pot for several hours. (Before shredding or after shredding the chicken and adding it back in).
- This recipe is made using ingredients that are readily available and ready to use in your pantry. Make this one of those slam dunk meals when you’re late for dinner plans and don’t know what to make!
- For crowds it can be double or triple that. And it falls into the beautiful category. Meals you cook yourself, Great for feeding large groups (or picky eaters!).
This is just the beginning of why this Instant Pot Chicken is so dreamy. It tastes out of this world and can be served in so many different ways!
Notes on Key Ingredients
Here are a few quick notes on ingredients to help ensure the flavor best suits your taste.
- Green Source: As is probably obvious, this ingredient is really important. This is the foundation of the flavor of this chicken recipe, so choose a brand of salsa verde that you like the taste of and choose a spice preference that suits your style. My favorite salsa verde is Herdez or Trader Joe’s brand.
- Green pepper: Depending on the level of heat you want, you can use mild, medium, or hot peppers. Do not drain before using in this recipe.
- broth: To make this recipe in the Instant Pot, broth is key. In my recipe test, the IP without broth gave a burn warning. Adding broth will help prevent this (this includes oiling your Instant Pot, so don’t skip that step!). reference: Newer Instant Pots (manufactured within the last few years) tend to issue burn warnings much more frequently than original/older Instant Pots.
- salt: I’m mentioning salt specifically here because salsa verde and green peppers already have salt added (to varying degrees), so it’s really important to wait until the end of cooking to add salt.
- Pantry Spices: Here we use dried spices and herbs such as garlic powder, onion powder, dried oregano, cumin, and smoked paprika (optional, but highly recommended).
- chicken: This recipe can be made with boneless, skinless chicken breast or chicken thighs.
If you want a thicker sauce at the end, Remove the chicken and simmer the sauce using the Saute setting until slightly reduced and thickened. This is entirely optional.
How to Serve This Salsa Verde Chicken
This Instant Pot Salsa Verde Chicken can be served so many ways!
- Serve the shredded chicken over rice along with chopped cilantro, chopped avocado, crushed tortilla chips, shredded cheese, and any other toppings of your choice.
- Place shredded chicken into tortillas (taco or burrito style) and serve with toppings of your choice.
- Chicken is great on salads or eaten on its own.
This super tasty chicken got two thumbs up from my family and they declared “this is a scam”. It’s one of those widely loved dinners that will satisfy everyone’s taste buds, especially since you can cook it just the way you like it! Hope you like it too!
bonus: Chicken can be cooked, shredded, and frozen (with sauce) for a freezer meal option.
Instant Pot Salsa Verde Chicken
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equipment
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6-quart Instant Pot
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kitchen tongs
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Double-sided measuring spoon
ingredient
- 16 oz. Salsa Verde, Mild, Medium or Hot
- ½ cup chicken broth
- 4 ounces ~can do Green pepper, mild, medium or hot
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon Smoked paprika (optional, but highly recommended)
- 2~2 ½ pound Boneless, skinless chicken breast or chicken thighs
- ½ teaspoon salt, more or less
For serving:
- chopped cilantro
- tortilla chips
- rice
- shredded cheese
- tortilla
- avocado
guideline
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Lightly coat the Instant Pot insert with cooking spray (this will help prevent burn warnings while cooking).
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Add salsa verde, chicken broth, green chiles, cumin, garlic powder, onion powder, oregano, and smoked paprika to the insert. Stir to combine.
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Place the chicken in the broth mixture (but do not press the chicken to the bottom of the pot).
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Cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10-15 minutes (or completely). Release remaining pressure if necessary.
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Shred the chicken (remove and shred on a separate plate or shred directly in the Instant Pot).
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Toss the shredded chicken with the sauce. IMPORTANT: Taste and add salt if necessary. Cover and keep warm until serving.
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Serve chicken and sauce with shredded cheese, chopped avocado, chopped cilantro, and crushed tortilla chips over rice or serve chicken in tortillas with desired toppings.
memo
Slow Cooker Instructions: Lightly grease your slow cooker. Add all sauce and seasoning ingredients to the slow cooker and mix. Dip the chicken into the sauce. Cover and cook over low heat for 5 to 6 hours until the chicken shreds easily. Shred the chicken (either in the slow cooker or on a plate). Toss the chicken with the sauce, add salt to taste and keep warm.
nutrition
Recipe Source: At Mel’s Kitchen Cafe
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