Instant Pot Salsa Verde Chicken

Instant Pot Salsa Verde Chicken is one of my favorite easy meals—it’s tangy, savory, and comes together with just a few ingredients in under 30 minutes. I love how the Instant Pot does all the work, giving me tender, juicy shredded chicken that’s perfect for tacos, bowls, burritos, or even just over rice.

Why You’ll Love This Recipe

I love how simple and hands-off this recipe is. I just throw everything into the Instant Pot, and in no time I have a flavorful, versatile protein ready for meals all week. The salsa verde adds a bright, zesty flavor, and the chicken turns out perfectly juicy every time. It’s also naturally gluten-free and low-carb, which makes it easy to fit into different diets.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts (or thighs)
salsa verde (jarred or homemade)
garlic powder
onion powder
ground cumin
salt
pepper
lime juice
chopped fresh cilantro (optional, for garnish)

directions

1. I place the chicken breasts in the Instant Pot.

2. I pour the salsa verde over the chicken, then sprinkle in the garlic powder, onion powder, cumin, salt, and pepper.

3. I close the lid, set the valve to “Sealing,” and pressure cook on High for 12 minutes.

4. Once the cook time is up, I let the pressure release naturally for 5 minutes, then do a quick release.

5. I open the lid, check that the chicken is cooked through, then shred it right in the pot using two forks.

6. I stir in a splash of lime juice and let it soak up the juices for a few more minutes before serving.

7. I garnish with fresh cilantro if I have it on hand.

Servings and timing

This recipe makes about 4 servings. It takes around 5 minutes to prep and 25 minutes total with cook time and pressure release included.

Variations

Sometimes I use chicken thighs for a richer flavor. If I want a creamier version, I stir in a spoonful of sour cream or cream cheese after shredding. I’ve also added canned corn or black beans to stretch it into a heartier meal. For more heat, I use a spicier salsa verde or add diced jalapeños before cooking.

storage/reheating

I store the shredded chicken in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop with a splash of the cooking liquid to keep it moist. I’ve also frozen it in batches for up to 3 months—just thaw and reheat when needed.

FAQs

Can I use frozen chicken in the Instant Pot?

Yes, I do it all the time. I just increase the cook time to 15 minutes and make sure the pieces are separated—not frozen in one big block.

What kind of salsa verde works best?

I usually use a store-bought tomatillo salsa for convenience, but homemade works great too if I have time. I look for one with a good balance of tang and spice.

Do I have to shred the chicken?

Not at all. Sometimes I slice or cube it if I want a chunkier texture. Shredding just helps soak up more flavor.

Can I use this for meal prep?

Absolutely. I portion it into containers with rice, beans, or veggies and have ready-to-go meals for the week.

Is this spicy?

It depends on the salsa verde. Some are mild, some are hot—I just check the label. I go mild if I’m serving it to kids or spice-sensitive eaters.

Conclusion

Instant Pot Salsa Verde Chicken is one of those go-to meals I keep coming back to. It’s fast, flavorful, and perfect for so many dishes. Whether I’m building tacos, meal-prepping bowls, or just craving something zesty and easy, this recipe always hits the spot.

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