Instant Pot Salsa Verde is my weeknight hero when I need something fast, comforting, and full of bright flavor. If you are staring into the fridge at 5 pm wondering what to make with that pack of chicken, this is your sign. In less than an hour, you can have tender, shredded chicken that tastes like you put in way more effort than you did. It is perfect for tacos, bowls, salads, and cozy rice plates. I will walk you through everything so it turns out juicy and tangy every time. And yes, this is my go-to for an Easy Instant Pot Salsa Verde Recipe when guests pop by on short notice.
How to Make Instant Pot Salsa Verde Chicken, Step By Step
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 and 1/2 cups jarred salsa verde, or homemade if you prefer
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1 lime, juiced
- Optional: 1/4 cup chopped fresh cilantro
Step-by-Step Directions
- Pat the chicken dry. This helps the spices stick and keeps the meat from turning watery.
- Season with salt, cumin, and chili powder. Add the onion and garlic to the bottom of the Instant Pot.
- Place the chicken on top, then pour the salsa verde around it. The liquid should come up the sides a bit, which helps build steam.
- Seal the lid. Cook on Manual or Pressure Cook for 12 minutes for breasts or 14 minutes for thighs. If the pieces are very thick, add 1 to 2 minutes.
- Let it natural release for 10 minutes. Then quick release any remaining pressure.
- Transfer the chicken to a bowl and shred with two forks. Stir in the lime juice and cilantro. Taste and add a pinch of salt if needed.
Pro Tips for Best Flavor
Brown bits mean flavor. If you sauté the onions and garlic for a minute before pressure cooking, you get extra depth. Not required, but tasty.
Use a salsa verde you love. Brands vary in heat and tang. If your salsa is mild, add a pinch of cayenne. If it is very tart, a teaspoon of honey can balance it, unless you need it Whole30 compliant.
Always let it rest in the hot juices before serving. This keeps the meat tender and well seasoned.
I love how this Easy Instant Pot Salsa Verde Recipe keeps the chicken moist without needing extra oil or butter. It is simple, bright, and perfect for quick dinners.
Yummy Ways To Use This Instant Pot Chicken
This chicken is a building block for so many meals. When I am short on time, I reach for tortillas and a bag of slaw. On weekends, I stretch it into bowls and nachos. Here are a few easy ideas to keep things interesting.
- Tacos with warm corn tortillas, avocado, and a drizzle of sour cream or dairy-free crema.
- Rice bowls with black beans, roasted corn, and shredded lettuce. Add a squeeze of lime for a bright finish.
- Quesadillas or tostadas for the crispiest leftovers. Melt cheese, tuck in chicken, and cook until golden.
- Stuffed sweet potatoes with cilantro and jalapeños. Sweet and spicy is such a good combo.
- Easy salads with romaine, cherry tomatoes, cucumbers, and a splash of salsa verde as dressing.
Want more quick dinner inspiration after this? Browse my favorite ideas over on the Instant Pot recipes collection where you can find cozy soups, fun appetizers, and crowd-pleasing mains.
“Made this on a Tuesday night and turned it into tacos, then used the leftovers for a burrito bowl at lunch. So flavorful, not spicy, and the chicken stayed super tender.”
Storing
Let the chicken cool until just warm, then store it with its cooking juices in an airtight container. Keeping the juices with the meat is the secret to staying moist.
Fridge: It will keep for 4 days. Reheat gently on the stove with a splash of water or extra salsa verde. Microwave works too, but cover it so it does not dry out.
Freezer: Freeze in meal-size portions for up to 3 months. Thaw in the fridge overnight. Reheat on the stove until hot, adding lime at the end for brightness.
Leftovers are amazing with creamy sides. If you want a simple pairing, these Instant Pot mashed potatoes make a hearty base for the shredded chicken and those zesty juices.
Meal prep tip: Portion into small containers with rice or cauliflower rice so weekday lunches are basically done. It saves time and money, and honestly, future you will be grateful.
Instant Pot Salsa Verde Chicken (Paleo + Whole30-Friendly)
Good news if you are doing a reset or simply eating cleaner. This recipe is naturally dairy-free and can be fully Paleo or Whole30 as long as your salsa verde is compliant. Check the ingredient label for added sugar or preservatives. A clean brand made with tomatillos, onion, jalapeño, cilantro, and simple seasonings is ideal.
Use cauliflower rice, lettuce wraps, or roasted veggies instead of tortillas. For a creamy finish without dairy, mash in a ripe avocado or serve with a cashew crema. The savory lime-garlic combo already delivers big flavor so you will not miss the extras.
If you want a low-lift slow cooker option for days when you are out, try this version too: crockpot salsa verde chicken. It is just as simple, and the hands-off time is fantastic during busy weeks.
However you serve it, this Easy Instant Pot Salsa Verde Recipe checks the boxes for clean ingredients, fast prep, and satisfying flavor.
Recipes To Try Next
Once you get into a groove with this chicken, it is fun to branch out. I rotate a few of these when I want something different without reinventing dinner.
For another taco-night superstar, make a batch of Instant Pot Mexican pulled pork. It is rich, juicy, and perfect with pineapple salsa. If you want a bowl of comfort, this Instant Pot chicken noodle soup is cozy and so easy. And when you want a fun game-day snack, little smokies or deviled eggs are always a hit. I like recipes that rely on simple pantry staples and do not require babysitting the stove.
Keep this Easy Instant Pot Salsa Verde Recipe in your saved list, then rotate your sides and toppings to keep it fresh. That is the secret to cooking at home more often without getting bored.
Common Questions
Can I use frozen chicken? Yes, add 2 to 3 minutes to the pressure cook time and make sure pieces are separated. The Instant Pot will take longer to come to pressure.
What salsa verde should I buy? Choose a brand you enjoy straight from the jar. Look for one with tomatillos at the top of the ingredient list. Heat can vary, so taste before adding extra spice.
Breasts or thighs? Both work. Thighs are a bit more forgiving and stay very tender. If using breasts, do not overcook and always rest in the juices.
How do I thicken the sauce? Simmer the cooking liquid on Sauté for a few minutes. For a silky texture, whisk in a teaspoon of arrowroot mixed with a teaspoon of water, then stir until slightly thickened.
Can I double the recipe? Yes, as long as the chicken is mostly below the max fill line and there is enough salsa to build steam. Increase cook time by 1 to 2 minutes only if pieces are very thick.
Ready To Press Start?
If you are craving a bright, tangy dinner that is easy to pull off on a busy night, this Easy Instant Pot Salsa Verde Recipe is your friend. It turns simple ingredients into tender, flavorful chicken that works for tacos, bowls, salads, and more. For inspiration, check out this take on Instant Pot Salsa Verde Chicken or try another fast version like Instant Pot Salsa Verde in 20 minutes to compare methods and timing. However you spin it, you are about to have a reliable dinner you will make again and again. Now grab that salsa, press start, and enjoy.
Instant Pot Salsa Verde Chicken
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1.5 cups jarred salsa verde or homemade if preferred
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon kosher salt plus more to taste
- 1 large lime, juiced
- 0.25 cup fresh cilantro, chopped optional
Instructions
Preparation
- Pat the chicken dry to help the spices stick and prevent watery meat.
- Season the chicken with salt, cumin, and chili powder. Add the onion and garlic to the bottom of the Instant Pot.
- Place the chicken on top and pour the salsa verde around it, allowing the liquid to come up the sides.
- Seal the lid and cook on Manual or Pressure Cook for 12 minutes for breasts or 14 minutes for thighs. Add 1 to 2 minutes for very thick pieces.
- Let it natural release for 10 minutes, then quick release any remaining pressure.
- Transfer the chicken to a bowl and shred with two forks. Stir in the lime juice and cilantro, and taste to adjust salt if needed.
