Instant Pot Salsa Verde Chicken
This quick and flavorful Instant Pot Salsa Verde Chicken is perfect for tacos, bowls, and salads, delivering tender and juicy meat in under an hour.
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.
Notes
For extra flavor, sauté the onions and garlic for a minute before pressure cooking. Letting the chicken rest in the hot juices keeps it tender. Store in juices in an airtight container.