Name: Instant Pot Salsa Verde Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon Olive Oil; 1 small Onion (diced); 1 tablespoon Garlic (minced); ⅓ cup Chicken Stock (or pineapple juice); 1 cup Salsa Verde; 1 tablespoon Honey; 2 pounds Chicken Breasts; ½ teaspoon Salt; 1 lime Lime (juiced (optional))

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There’s something special about coming home to a warm, comforting meal after a long day. For me, that meal is often Instant Pot Salsa Verde Chicken. The aroma of spices and tender chicken wafting through the kitchen instantly lifts my spirits. I remember the first time I tried this recipe; the flavors danced on my palate, and I knew it would become a staple in my household. The beauty of this dish is its simplicity and the fact that it practically cooks itself! Just imagine tender, juicy chicken simmered in a rich salsa verde sauce, all thanks to the magic of the Instant Pot. Whether you’re gathering with family or simply craving a hearty meal, this dish never disappoints.

Recipe Snapshot

Total Time:
15 mins

Prep Time:
5 mins

Cook Time:
10 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
40 g

Diet:
Paleo, Whole30, Vegan

Fat:
15 g

Tools Used:
Electric Pressure Cooker (6 or 8 quart)

The Charm of This Instant Pot Salsa Verde Chicken

Quick and Easy

One of the best things about Instant Pot Salsa Verde Chicken is how effortless it is to prepare. With just a handful of ingredients and a mere 30 minutes, you can have a delicious, homemade dinner on the table. I love how I can spend less time in the kitchen and more time enjoying dinner with my loved ones.

Flavor Explosion

This dish is bursting with flavor! The combination of zesty salsa verde, sweet honey, and tender chicken creates a mouthwatering experience. Every bite is an explosion of taste that leaves you wanting more. It’s a great way to switch up your weeknight dinner routine without compromising on flavor.

Perfect for Meal Prep

If you’re like me and plan your meals ahead, this recipe is perfect for meal prepping. You can make a large batch and enjoy it throughout the week. It keeps well in the refrigerator, and you can easily reheat it for quick lunches or dinners. Plus, you can customize how you serve it—over rice, in tacos, or with a side of veggies.

Kid-Friendly

Kids love this dish! The mild flavors and the fun of shredding chicken right in the pot makes it a hit with little ones. They can help in the kitchen, too, making it a great family activity. I always find it satisfying to see them enjoy something wholesome and delicious.

Versatile

The versatility of Instant Pot Salsa Verde Chicken is another reason I adore it. You can serve it in various ways—tacos, burrito bowls, or even as a filling for enchiladas. The possibilities are endless, making it a great go-to when you want to mix things up.

Healthy Option

This dish not only tastes great, but it’s also a healthier option compared to many takeout meals. You can control the ingredients and ensure you’re serving something nutritious without sacrificing flavor. Eating well has never been so easy!

What You’ll Need for Instant Pot Salsa Verde Chicken

The ingredients for this recipe come together beautifully to create a vibrant and flavorful dish. Each component plays an essential role in developing the rich flavors we crave. The key players include chicken, which becomes tender and juicy, and salsa verde, providing that fresh, zesty kick. Together, they form a symphony of flavor that can elevate any meal.

1 tablespoon olive oil – This helps to sauté the onions and garlic, creating a rich base for the dish.
1 small onion, diced – Adds sweetness and depth to the flavor.
1 tablespoon garlic, minced – A must-have for that aromatic touch.
⅓ cup chicken stock or pineapple juice – Provides moisture and a subtle sweetness.
1 cup salsa verde – The star ingredient that gives the dish its name and flavor.
1 tablespoon honey – Balances the acidity of the salsa verde with its sweetness.
2 pounds chicken breasts – The protein that shines in this dish, making it hearty and satisfying.
½ teaspoon salt – Enhances all the flavors.
1 lime, juiced (optional) – A splash of freshness at the end for brightness.

Step by Step Instructions for Instant Pot Salsa Verde Chicken

Cooking in the Instant Pot is one of my favorite methods because it’s so straightforward and time-efficient. Follow these easy steps to whip up a delicious Instant Pot Salsa Verde Chicken. You’ll be amazed at how simple it is to create such a flavorful dish!

Start by turning your Instant Pot to the Sauté function. Allow it to heat up for a minute, then add the olive oil. You’ll know it’s ready when the oil shimmers slightly.
Once the oil is hot, toss in the diced onions. Sauté them for about three to four minutes until they become translucent and fragrant. This step is crucial as it lays the foundation of flavor for your dish.
Next, add the minced garlic to the pot. Sauté it for another minute, being careful not to let it burn, as burnt garlic can make the dish taste bitter.
Pour in the chicken stock or pineapple juice and salsa verde, scraping the bottom of the pot with a wooden spoon. This ensures that any browned bits from the onions and garlic are incorporated into the sauce, heightening the flavor.
Now, it’s time to add the chicken breasts. Submerge them in the liquid, making sure they’re well coated. Season them with salt for added flavor.
Secure the lid on the Instant Pot and set it to cook on high pressure. If you’re using small (6-ounce) chicken breasts, set the timer for six minutes. For larger (8 to 10-ounce) chicken breasts, set it for eight minutes.
If you’re starting with frozen chicken, increase the cook time to ten minutes for small breasts and twelve minutes for large ones. Don’t worry; the Instant Pot will get everything perfectly cooked!
Once the cook time ends, allow the pressure to release naturally for ten minutes. This method helps keep the chicken moist and tender. If you’re in a hurry, you can do a quick release after five minutes.
After releasing the pressure, open the lid and shred the chicken right in the pot. The juices will help keep it moist and flavorful, making it easy to pull apart.
Finally, squeeze in the juice of a fresh lime to brighten the flavors. Stir everything together, and your delicious Instant Pot Salsa Verde Chicken is ready to serve!

Things Worth Knowing

Cooking Time Varies: Depending on the size of your chicken pieces, adjust the cooking time accordingly. Small pieces cook faster than larger ones.
Natural Pressure Release: Allowing the pressure to release naturally is key to achieving tender chicken. Rushing it can result in dry meat.
Homemade vs Store-bought Salsa: For the best flavor, I recommend using high-quality salsa verde, whether homemade or store-bought. The quality of the salsa directly affects the final dish.
Serving Suggestions: This chicken is versatile! Serve it in tacos, burrito bowls, or over rice for a complete meal.

Expert Tips about Instant Pot Salsa Verde Chicken

When it comes to making the perfect Instant Pot Salsa Verde Chicken, I’ve gathered a few expert tips that can help elevate your dish. Whether you’re a seasoned cook or a beginner, these pointers will ensure you achieve the best results every time!

Storage: If you have leftovers, let the chicken cool down before transferring it to an airtight container. It can be stored in the fridge for up to four days.
Freezing: This dish freezes beautifully! Portion out the leftovers into freezer-safe containers and store them for up to three months. Just defrost in the fridge before reheating.
Pairing: Serve this dish with warm tortillas, rice, or a fresh salad for a balanced meal. It also pairs well with avocado and cilantro.
Customize the Spice: If you prefer a little heat, consider adding jalapeños or a pinch of cayenne pepper to the sauce.
Paleo-Friendly: To make this dish paleo, skip the honey and use a natural sweetener like maple syrup if desired.
Cooking Method: While this recipe is designed for the Instant Pot, you can also make it using a slow cooker. Just adjust the cooking time according to your appliance.

Great Combinations for Instant Pot Salsa Verde Chicken

When it comes to serving Instant Pot Salsa Verde Chicken, the options are endless! Here are some of my favorite combinations to make your meal truly special:

Taco Night: Use the chicken as a filling for tacos. Top with fresh ingredients like diced tomatoes, avocado, and shredded cheese.
Burrito Bowls: Serve it over rice or quinoa with black beans, corn, and a sprinkle of cheese for a hearty burrito bowl.
Fresh Salads: Pair the chicken with mixed greens, cherry tomatoes, and a light vinaigrette for a refreshing salad.
Family Dinners: This dish is perfect for family gatherings or casual dinners with friends. Serve it with sides like Mexican rice or refried beans.
Meal Prep: Make a big batch and portion it out for quick and easy lunches throughout the week. Simply reheat and enjoy!
Seasonal Pairings: In warmer months, serve it with a side of grilled vegetables or corn on the cob for a light and satisfying meal.

FAQ

Salsa verde, which means ‘green sauce’ in Spanish, is a vibrant condiment made primarily from tomatillos, green chilies, onions, cilantro, and lime juice. It has a bright, tangy flavor that pairs perfectly with many dishes, especially meats. It’s a staple in Mexican cuisine and can be found in both homemade and store-bought varieties. When making Instant Pot Salsa Verde Chicken, using high-quality salsa verde is crucial as it significantly enhances the overall flavor of the dish.

Absolutely! In fact, one of the great features of the Instant Pot is its ability to cook frozen chicken perfectly. For this recipe, if you start with frozen chicken breasts, just be sure to adjust the cooking time. Set it for ten minutes for small (6-ounce) breasts and twelve minutes for larger (8 to 10-ounce) breasts. The Instant Pot will ensure that the chicken is cooked through and tender, ready to be shredded and enjoyed!

One of the best things about Instant Pot Salsa Verde Chicken is its versatility! You can serve it over rice or quinoa for a complete meal, or use it as a filling for tacos or burritos. Pair it with fresh toppings like avocado, cheese, and cilantro for added flavor. It also works wonderfully in salads or alongside grilled vegetables. Feel free to get creative with your sides!

To store leftovers, allow the Instant Pot Salsa Verde Chicken to cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to four days. If you’d like to keep it longer, you can freeze the chicken in freezer-safe containers for up to three months. Just remember to defrost it in the fridge before reheating.

Conclusion

The Instant Pot Salsa Verde Chicken is a game-changer for any busy home cook. It combines robust flavors with convenience, making it perfect for weeknight dinners or meal prep. I encourage you to give this recipe a try; you won’t be disappointed! With its tender chicken and zesty sauce, it’s a dish that your family will love and ask for time and again.

Instant Pot Salsa Verde Chicken

The ultimate comfort food that's quick and easy to prepare! Enjoy tender chicken infused with zesty salsa verde in just minutes. Perfect for meal prep or a family dinner!

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Prep Time 5

Cook Time 10

Total Time 15

Course Dinner

Cuisine Mexican

Servings 8 servings

Calories 350 kcal

Equipment

Electric Pressure Cooker (6 or 8 quart)

Ingredients

1 tablespoon Olive Oil
1 small Onion diced
1 tablespoon Garlic minced
⅓ cup Chicken Stock or pineapple juice
1 cup Salsa Verde
1 tablespoon Honey
2 pounds Chicken Breasts
½ teaspoon Salt
1 lime Lime juiced (optional)

Instructions

Start by turning your Instant Pot to the Sauté function. Allow it to heat up for a minute, then add the olive oil. You’ll know it’s ready when the oil shimmers slightly.
Once the oil is hot, toss in the diced onions. Sauté them for about three to four minutes until they become translucent and fragrant. This step is crucial as it lays the foundation of flavor for your dish.
Next, add the minced garlic to the pot. Sauté it for another minute, being careful not to let it burn, as burnt garlic can make the dish taste bitter.
Pour in the chicken stock or pineapple juice and salsa verde, scraping the bottom of the pot with a wooden spoon. This ensures that any browned bits from the onions and garlic are incorporated into the sauce, heightening the flavor.
Now, it's time to add the chicken breasts. Submerge them in the liquid, making sure they're well coated. Season them with salt for added flavor.
Secure the lid on the Instant Pot and set it to cook on high pressure. If you're using small (6-ounce) chicken breasts, set the timer for six minutes. For larger (8 to 10-ounce) chicken breasts, set it for eight minutes.
If you're starting with frozen chicken, increase the cook time to ten minutes for small breasts and twelve minutes for large ones. Don’t worry; the Instant Pot will get everything perfectly cooked!
Once the cook time ends, allow the pressure to release naturally for ten minutes. This method helps keep the chicken moist and tender. Rushing it can result in dry meat.
After releasing the pressure, open the lid and shred the chicken right in the pot. The juices will help keep it moist and flavorful, making it easy to pull apart.
Finally, squeeze in the juice of a fresh lime to brighten the flavors. Stir everything together, and your delicious Instant Pot Salsa Verde Chicken is ready to serve!

Notes

Tip 1: If you have leftovers, let the chicken cool down before transferring it to an airtight container. It can be stored in the fridge for up to four days.
Tip 2: This dish freezes beautifully! Portion out the leftovers into freezer-safe containers and store them for up to three months. Just defrost in the fridge before reheating.
Tip 3: Serve this dish with warm tortillas, rice, or a fresh salad for a balanced meal. It also pairs well with avocado and cilantro.
Tip 4: If you prefer a little heat, consider adding jalapeños or a pinch of cayenne pepper to the sauce.
Tip 5: To make this dish paleo, skip the honey and use a natural sweetener like maple syrup if desired.
Tip 6: While this recipe is designed for the Instant Pot, you can also make it using a slow cooker. Just adjust the cooking time according to your appliance.