Easiest Salsa Verde Chicken
A quick and flavorful Instant Pot recipe for tender shredded chicken in a tangy salsa verde sauce, perfect for busy nights.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs Use thighs for juiciness.
- 1 cup jarred salsa verde Mild or medium depending on preference.
- 1/4 cup chicken broth or water Helps the pot come to pressure.
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt Plus more to taste.
Optional Add-Ins
- 1 handful chopped cilantro For garnish.
- 1 squeeze lime For freshness.
- 1 can drained mild green chiles
- 1 small chopped onion
Instructions
Preparation
- Add the broth or water to the Instant Pot.
- Place the chicken right on top.
- Sprinkle in the cumin, garlic powder, onion powder, and salt.
- Pour the salsa verde over everything and gently nudge with a spatula to spread the sauce.
Cooking
- Seal the lid and set the valve to Sealing.
- Cook on High Pressure for 10 minutes if using fresh chicken breasts, 12 minutes for fresh thighs, or 15 minutes if the chicken is frozen.
- Let it natural release for 5 minutes, then switch to a quick release for the rest of the steam.
Finishing Touches
- Open the lid and shred the chicken right in the pot with two forks.
- Stir everything to soak the meat in the salsa juices.
- Taste and adjust salt or add a squeeze of lime.
- If sauce is too thin, set to Sauté to reduce. If too thick, add more broth.
Notes
Serve with rice, in tacos, or as a salad topping. Ideal for meal prep and leftovers freeze well.