Description
This Instant Pot Salsa Verde Chicken is the epitome of quick and flavorful cooking. Juicy shredded chicken combines with the vibrant tang of salsa verde, creating a dish that’s as versatile as it is delicious. Whether tucked into tortillas, heaped on a bed of rice, or simply paired with fresh avocado slices, this recipe is a crowd-pleaser every time. With just a handful of pantry staples and a pressure cooker, you can have this zesty, Mexican-inspired meal on the table in no time. Perfect for busy weeknights, meal prep, or impressing dinner guests, this dish proves that fast and easy doesn’t have to skimp on taste.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken breasts and/or thighs
- 1 3/4 cups salsa verde (store-bought or homemade)
- 4 cloves garlic, chopped
- 1 jalapeño, stemmed, seeded, and chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon onion powder
- 4 scallions, sliced (about 3/4 cup)
- 1 small bunch cilantro, finely chopped (about 1 cup)
- 1 tablespoon honey (optional)
- Salt and black pepper to taste
Instructions
- Prep the Chicken: Place chicken breasts on a cutting board, cover with plastic wrap, and pound them to an even thickness of about ½ inch. Season lightly with salt and pepper.
- Add Ingredients to Instant Pot: Place chicken, salsa verde, garlic, jalapeño, cumin, oregano, and onion powder into the Instant Pot. Stir to combine.
- Cook: Close and lock the lid, seal the pressure valve, and cook on high pressure for 8 minutes. Allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Shred the Chicken: Carefully remove the lid and shred the chicken using two forks, either in the pot or on a separate plate.
- Mix and Season: Stir in scallions, cilantro, and honey (if using). Adjust seasoning with additional salt, pepper, or honey to taste.
- Serve: Enjoy with rice, tortillas, or your favorite toppings like sour cream, diced avocado, or lime wedges.
- Prep Time: 10 minutes
- Cook Time: 8 minutes