Instant Pot Creamy Salsa Verde Chicken

After a long day, nothing beats the aroma of a warm, comforting dinner wafting through my home. That’s why I often turn to Instant Pot Creamy Salsa Verde Chicken. The first time I made this dish, it filled my kitchen with a delightful scent that instantly made my family gather around the table. It’s a recipe that not only satisfies hunger but also brings everyone together to enjoy a hearty meal. The combination of creamy goodness with zesty salsa verde makes each bite a flavorful explosion. I love that it’s so easy to whip up with just a few ingredients, making it perfect for those busy weeknights when time is scarce. I can almost see the smiles on my family’s faces as they dig in, and I know this recipe will soon become a favorite in your home too.

Recipe Ingredients for Instant Pot Creamy Salsa Verde Chicken

Every ingredient in this recipe plays an essential role in creating a flavorful dish. The stars of the show are the tender chicken breasts and the zesty salsa verde, which come together beautifully in the Instant Pot. The Greek yogurt adds creaminess while balancing out the flavors, creating a harmonious blend that is simply irresistible.

• 2 pounds boneless and skinless chicken breasts – The foundation of this dish, providing protein and heartiness.
• 16 ounces salsa verde – This tangy sauce adds a burst of flavor and moisture, elevating the dish.
• 1 jalapeño, deseeded, deveined, and diced – For a touch of heat that can be adjusted to your liking.
• 1 teaspoon chili powder – Enhances the flavor profile with a warm depth.
• 1 teaspoon kosher salt – Essential for seasoning and bringing out the flavors of the other ingredients.
• 1/2 teaspoon black pepper – A pinch of spice for balance.
• 1 cup Greek yogurt – Adds creaminess and a delightful tang to the dish.

The Process for Making Instant Pot Creamy Salsa Verde Chicken

Making Instant Pot Creamy Salsa Verde Chicken is a breeze! Let’s dive into the steps that will lead you to a deliciously creamy meal. The Instant Pot does most of the work, so you can focus on enjoying the process.

1. Begin by gathering all your ingredients to make the process smoother. It’s important to have everything ready so you can just toss them into the Instant Pot without any delays.
2. Take your chicken breasts and place them in the Instant Pot. These will serve as the main protein and will absorb all the delicious flavors from the sauce.
3. Next, add the salsa verde over the chicken. This is where the magic happens! The tangy sauce will infuse the chicken with flavor as it cooks.
4. Now, it’s time to add the diced jalapeño. This step is optional depending on your heat preference, but it adds a nice kick to the dish.
5. Sprinkle in the chili powder, kosher salt, and black pepper. These seasonings enhance the overall flavor and create a well-rounded dish.
6. Once everything is in the pot, secure the lid and ensure the vent is sealed. This is crucial for the Instant Pot to build pressure properly.
7. Set the Instant Pot to manual and cook on high pressure for 15 minutes. During this time, the chicken will become tender and soak up all the flavors.
8. When the cooking time is up, let the steam release naturally for 5 minutes before manually releasing the rest of the steam. This method helps keep the chicken moist.
9. Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
10. Return the shredded chicken to the Instant Pot and stir in the Greek yogurt. This will create a creamy texture that binds all the flavors together.
11. Change the setting on the Instant Pot to sauté, and bring the mixture to a simmer. This step allows the flavors to meld beautifully.
12. Let it simmer for about 5 minutes. This is where you can adjust the seasoning if needed.
13. Finally, serve the Instant Pot Creamy Salsa Verde Chicken hot and enjoy the delightful combination of flavors!

Make It Your Own

One of the joys of cooking is personalizing recipes to suit your tastes. This Instant Pot Creamy Salsa Verde Chicken is no exception! Here are some ideas to make it truly yours.

• Storage: Store leftovers in an airtight container in the refrigerator for up to four days. It also reheats well in the microwave.
• Freezing: You can freeze the dish for up to three months. Just thaw it overnight in the refrigerator before reheating.
• Pairing: Serve with warm tortillas, rice, or topped over a fresh salad for a healthy option.
• Heat Level: Adjust the amount of jalapeño or add more spices to customize the heat level to your liking.
• Variations: Try adding beans or corn for extra texture and flavor. You can also switch out the salsa verde for a different sauce.

What Goes Well With This Instant Pot Creamy Salsa Verde Chicken

• Rice: A bed of fluffy rice is perfect to soak up the creamy sauce.
• Tortillas: Serve the chicken in warm tortillas for delicious tacos.
• Salad: Pair it with a crunchy salad for a fresh contrast.
• Guacamole: Creamy guacamole adds a delightful richness that complements the dish.
• Black Beans: The addition of black beans on the side provides extra protein and fiber.
• Seasonal Veggies: Roasted or grilled vegetables can enhance your meal, offering great colors and flavors.

FAQ

Conclusion

Instant Pot Creamy Salsa Verde Chicken is a delightful dish that combines convenience with incredible flavor. Its creamy texture and zesty notes make it a standout meal that is sure to impress. I encourage you to try this recipe at home; its ease and deliciousness will have you making it time and again!

Instant Pot Creamy Salsa Verde Chicken

The ultimate comfort food, Instant Pot Creamy Salsa Verde Chicken is a creamy, zesty dish that is perfect for an easy weeknight dinner. With tender chicken and vibrant flavors, it’s a satisfying meal that will leave you craving more. Make it tonight for a delightful dining experience!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Mexican

Servings 6 servings

Calories 320 kcal

Equipment

• Instant Pot
• Cutting Board
• Mixing Bowl
• Wooden Spoon
• Saucepan

Ingredients

  

• 2 pounds boneless and skinless chicken breasts
• 16 ounces salsa verde
• 1 jalapeño, deseeded, deveined, and diced
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup Greek yogurt plain

Instructions

 

• Add all ingredients to the Instant Pot except for the yogurt. Place the lid on the pot ensuring the vent is sealed. Set the Instant Pot to manual with high pressure. Cook for 15 minutes, when time is up let the steam naturally release for 5 minutes then manually release the steam and open the pot.
• Remove the chicken and shred. Return the shredded chicken to the Instant Pot with the yogurt and stir until smooth. Change the Instant Pot Setting to saute and bring the mixture to a simmer. Simmer for 5 minutes. Serve hot and enjoy!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to four days. It also reheats well in the microwave.
• Freezing: You can freeze the dish for up to three months. Just thaw it overnight in the refrigerator before reheating.
• Pairing: Serve with warm tortillas, rice, or topped over a fresh salad for a healthy option.
• Heat Level: Adjust the amount of jalapeño or add more spices to customize the heat level to your liking.
• Variations: Try adding beans or corn for extra texture and flavor. You can also switch out the salsa verde for a different sauce.

Keyword easy chicken dinner, Instant Pot Recipes, quick weeknight meals, salsa verde chicken

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.