Instant Pot Salsa Verde Chicken

Pressure Cooker Salsa Verde Chicken made in the Instant Pot!!

This Instant Pot Salsa Verde Chicken recipe is packed with flavor, super easy to prepare and can be made as a pressure cooker recipe or a slow cooker recipe.

Happy New Year friends! Are you hearts full? Your bodies a little fuller? Yep, that’s about how it feels to be me right now.

My holiday break was oh so fun. We spent Christmas at Disney World and it was truly magical. Crowded, yes, but still magical. I ate my way through all the cupcakes in Orlando and now am home ready for a small-ish sugar break.

MY OTHER RECIPES

Of course I wouldn’t be me if I stayed away from sweets too long, but I thought maybe we could take a eensy sabatical and talk about a meal that will get us back into the work/school/regular week schedule a little easier.

First and foremost let’s discuss the vessel in which I made this super flavor packed Salsa Verde Chicken.

Love my Instant Pot!

This is an Instant Pot and it was a present I bought myself for Christmas. I started hearing a lot about these pots, so I decided to investigate. It’s basically a 7-1 type deal. It pressure cooks, slow cooks, sautés, steams, cooks rice, makes yogurt and has a porridge setting which I have no idea what to do with. Do people still eat porridge? Like is that a thing in 2016?

Anyhow, I was most intrigued with the idea of the sauté and slow cook option as well as the pressure cook option. My current slow cooker doesn’t sauté in the pot, and it’s a feature I have always wanted. PLUS I have really wanted to dip my toes in the pressure cooking pond. New Year, new skills!

I’ve been playing around with this pot for the past month and think I have it pretty much figured out. I mean, except for porridge. Oh and yogurt making. Haven’t tried that one yet. One more footnote….I purchased this pot on my own and am not affiliated with Instant Pot in anyway. Anyway I am totally hooked.

I am now pressure cooking just about anything I can… this Salsa Verde Chicken took me just 25 minutes! Shredded meats normally take hours! The beauty of the Instant Pot is that you can either slow cook or pressure cook…but since I was low on time I made this Pressure Cooker Salsa Verde. I’m going to include the Slow Cooker method in the recipe as well. so you can really do it either way!

All you do is place 2 – 2 1/2 pounds of boneless chicken breasts in your pot…

salsaverdechicken-2

Add a teaspoon of cumin and a teaspoon of smoked paprika…

salsaverdechicken-3

And a little bit of kosher salt too…

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Next just dump a 16-ounce jar of salsa verde on top…

Salsa Verde Chicken

In the pressure cooker, start it up on high pressure and cook for 25 minutes. Quick release the pressure and remove the lid to the Instant Pot or any other pressure cooker.

Simple Instant Pot Salsa Verde Chicken! Shredded chicken in less than 30 minutes!

Simply shred the chicken in the juices…

Simple Instant Pot Salsa Verde Chicken! Shredded chicken in less than 30 minutes!

That’s it! You can use this shredded chicken in SO many ways! I love to make Salsa Verde Chicken Casserole with some of my shredded chicken for an easy weeknight dinner!

Simple Instant Pot Salsa Verde Chicken! Shredded chicken in less than 30 minutes!

Or you can just make some rice, top it with the chicken, a little cheese and cilantro and have an easy meal.

Salsa Verde Chicken over rice!

Again, I am totally obsessed with my Instant Pot, but you can easily make this Salsa Verde Chicken in your slow cooker too! I would love to know if you have one, or if you’re into pressure cooking.

One more thing, if you buys the Instant Pot, please read all the instructions that come with it. There was a bit of a learning curve for me, but once you understand how to use it, it’s a breeze!

Print

Instant Pot Salsa Verde Chicken

  • Author: Cookies & Cups

Ingredients

  • 2 – 2 1/2 lbs boneless chicken breasts
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 16 ounces salsa verde

Instructions

  1. Place all the ingredients in your Instant Pot or pressure cooker.
  2. Set cooker to high pressure for 25 minutes.
  3. When the timer goes off, quick release the pressure and shred the chicken with 2 forks.

Notes

Slow Cooker option:
Prepare as instructed and cook on low heat for 6-7 hours or on high heat for 4 hours.

This post contains an amazon affiliate link. I was not sponsored by Instant Pot for this pot, but if you do buy it via my link I will earn a few extra dollars. Thanks!


108 Responses

  1. AngieN24

    Awesome, I’m going to try this! I’ve done another one that is like a salsa chicken. Instead of the verde and spices you use a can of cheddar cheese (or nacho cheese) soup and your favorite salsa (about 1-1.5 cups) or a can of rotel. Everything else is the same as your directions. We have it over rice or rolled up inside soft tortilla shells.

  2. Susan D

    You will love its many uses! I received mine back in December and have used it everyday since 🙂 I am trying out this recipe pronto!!

  3. NCnana

    Thanks for the recipe …. Good pressure cooker recipes are always exciting!

    Congratulations on your Instant Pot! I have used pressure cookers all my adult life and the Instant Pot is by far my Favorite! (This is unsolicited remark). While it does many wonderful things, making boiled eggs is one of my favorite things to do with this pressure cooker, as the eggs come out perfect every time. (Porridge is oatmeal or any boiled grain)

    1. Angela

      The (boiled) hard cooked eggs in the Instant Pot are my favorite because they peel so easily! And we are porridge folks over here!!!

  4. Robyn

    Hi, I love my Instant pot! I follow your blog and I’m looking forward to your IP posts. I love trying new recipes. It’s so easy to use once you figure out how it works. You tube has some nice videos:) love your blog!

    1. Shelly

      I totally agree! When I first opened it I was nervous, but I read the instructions and did a test meal and it’s really easy!

  5. Kristen

    Hi Shelly,

    I just wanted to comment on the porridge thing. I relocated to London almost a year ago from Atlanta and always wondered about the porridge thing myself. Porridge is simply oatmeal. They even sell Quaker instant “porridge” over here. Same product, just different name. Thanks for your blog. I turn to it often to help me survive life abroad. 🙂

  6. Shelly Y.

    Oh goodie, I am lookinmg forward to some recipes for the Instant Pot. I got one for Christmas and there is a bit of a learning curve for me. I will make this recipe this weekend! Thanks!

  7. Lynette

    Do you put the Chicken on the Trivet or just in the bottom of the pot?? I’m going to make this for dinner tonight. Sounds very good.
    Thanks for the recipe! I Love my Instant Pot!!

  8. Jill Barkdull

    I tried this recipe. It was good, however it did not have any liquid and the chicken was brown on bottom. The flavor is great I just added water after cooking and it was great. Is it possible to much steam is escaping.

  9. Jill Barkdull

    I made this chicken followed directions exactly. After it was done I had no liquid in the pot and the chicken was very browned on the bottom. I just added water and shredded it. The flavor is great however by your picture clearly something did not go right. Any thought?

  10. Jan

    Just wanted to chime in to say that I made this tonight and it is very, very good! I also received an Instant Pot for Christmas and am new at pressure cooking. I have always been a little afraid of the stovetop pressure cookers. When I was little my mother spewed a sauce she was cooking ALL over the kitchen from ceiling to floor and to “little” me it looked like it blew up! This pot is so easy, but I have to admit that I wouldn’t get too close to it the first time I used it! =)
    Note: For every 1,000 feet ABOVE 2,000-foot elevation, you must increase cooking time by 5 percent. For those who live at a high elevation this is important.
    Am anxious to see what other recipes you come up with!

    1. Bob Russick

      Cooking with any pressure cooker carries an amount of risk. Pressure cookers have been know to explode. Follow the instructions that came with the Instant Pot.
      Cleanliness is the best defense against this from happening.
      Remember that the Instant Pot is a pressure cooker and it is important to use it properly.
      Enjoy your awesome new appliance!

    1. Shelly

      I would try 30 minutes. If they are done tender when the time is up, cook for an additional 5 minutes until they are done! If ou are doing less chicken than 2 1/2 pounds it will take less time.

  11. Lauri

    I think I’m going to get the Hot Pot, you have me convinced! Have you used it as a rice cooker yet? If so, how does it compare to a stand-alone rice cooker (if you have used one)?

    P.S. I made the Salsa Verde Chicken Chili for dinner last night and it was over the moon. I substituted rotisserie turkey breast and turkey broth for the chicken, which was very flavorful. My husband, who does not normally wax eloquent on food, said it was “amazing and so comforting and warm for a cold night”. He told me to make sure I hold on to the recipe and start saving the bits from the bottom of the tortilla chip bag for the garnish 🙂 Sounds like this will be a new go-to meal, thank you so much!

    1. Shelly

      I have never used a rice cooker, but I did try making Jasmine Rice and it turned out great! I cooked it for 5 minutes and then let it naturally release the pressure for 20, so I don’t know how much actual time it saved, but it did cook it perfectly!

  12. Jennifer L

    I found your website and recipe on pintrest and tried the salsa verde chicken last night. It was so simple and delicious! Please continue to post more simple instant pot recipes.

  13. ben

    Was wondering if there’s ever a need to add water? For example, if I just want to cook a couple of plain drumsticks so that I can shred it into a salad, can I just toss them in the InstantPot alone, or do I need to add water? Is there a danger in setting it too long, for example what could happen if set for 35 minutes, instead of 25 or 20?

    1. Terri Lane

      You would need to add a cup of water or it won’t come to pressure. Overcooking won’t hurt except making the chicken mushier.

  14. Michele Clow

    Hi. This is the first recipe I will be making/am making with my new instant pot. My IP has a low pressure and a high pressure. Which would I use for this recipe?

  15. Denise Obenlander

    Made this last night, followed by a large batch of peppers and onions in my Instant Pot. I was worried because it didn’t smell appetizing as it cooked. However I made quesadillas the next day and they were AMAZING!! So many possibilities.. Definitely a keeper, thx for the recipe:)

    1. Shelly

      It might increase it slightly but not by that much. If you release the pressure and it’s not done, just do a few minutes longer. I have had to add time in the past and it’s no problem!

  16. Looks delicious as well as super easy! I’m just wondering….Laura on Hip Pressure site has time tables and she says to cook a boneless chicken breast for 1 minute with a NATURAL release. I’m sure this timing isn’t for a huge breast….but so far when I’ve tried cooking chicken breasts in my Instant pot they cook super quickly. I guess my question is,….at 25 minutes as per your recipe states,…wouldn’t the chicken lose all of it’s flavor and moisture to the liquid? I’d like to try this recipe but I am very shy of the 25 minute cooking time because I don’t like overcooked breast meat at all.! 🙂 Just wondering if you or anyone else has tried this recipe and cut some of the time from it.

  17. Jennifer

    I made this last night as the first meal in my new instant pot and it was wonderful! Enjoyed by all including kids and no leftovers.
    I used 2# of very thick chicken breasts and found that after 30 minutes following instructions exactly, they were still raw. I had to do 2 additional rounds of 10 minutes to get it perfect.
    Did I do something wrong? (Used meat setting, high pressure)

    1. Shelly

      I really like Trader Joe’s salsa verde, but if I don’t have that I usually just grab whatever is available at my local supermarket!

  18. I’ve made this half a dozen times this summer. My teenagers love having this shredded chicken in the fridge for a quick snack or meal on the run. I am thinking about making a double batch this time around bc we have family coming over. If I double the meat, do I need to also double all of the liquid? My guess is probably not, but I’d like to hear what others have found. Thanks again! This recipe, alone, justifies my purchase of the Instant Pot!

  19. brenna

    This is one of the first things I’ve made in my new instant pot, and it didn’t disappoint. Simple and absolutely delicious! Thank you!

    1. Shelly

      I never have had an excess of liquid, as once shredded it absorbs a lot… I would drain it prior to adding the salsa, if you have way too much.

    2. Lyndsie

      I had tons of juice too even without frozen breasts. I saved the extra juice as a base for tortilla soup for later in the week. Just add whatever veggies you like, a can of beans, a couple corn tortillas cut into small strips, a cup or two of water (basically to taste) and let them cook on the stove (or back in the IP) and add the leftover chicken from the original recipe or shred a new chicken breast.

  20. Kelly Menning

    I have a question. I’ve made this recipe twice now and it’s so yummy, but mine always looks more orange than green. Am I doing something wrong?

  21. Jamie

    I also make this with boneless pork sirloin. That is sometimes less expensive than boneless skinless breasts at my local WINCO. I make enough for 3 meals. Serve it over hot rice the first night with cold salsa on top. The other two nights we have it in things like quesadillas, tacos, enchilada casserole, taco salad, etc. (anything you’d put taco meat in)
    I have used both the chunky salsa verde and the more liquid green verde sauce. They both work great!

  22. Jamie

    Most jarred salsas are fairly high in sodium. I don’t add any. If you’re making it for the first time, I would take that into consideration.

  23. Tina Cucinotti

    I made this using La Victoria salsa verde thick n chunky. Wow, it came out delicious. There is quite a bit of liquid left and I was wondering if there are any uses for that? Thanks

  24. Amy

    This was the first dinner I made with my Instant Pot. My family loved it! I have made it several more times since then. It’s great served over rice or in a tortillia. I do like to add a teaspoon of better than bouillon to ours to punch up the flavor a little.

  25. Rachel

    This is super easy and really good. I used frozen chicken thighs and wings because that is what in had on hand. Adjust the time a few minutes for frozen chicken. I served it over left over corn bread pudding made with green chili’s. Quick and easy and yummy.

  26. Chris

    I followed your direction and got “burn” message twice. I didn’t do anything about it and everything came out fine. Would putting the liquid in first avoid this message?

  27. dana

    Made this tonight in our ( Christmas Instant Pot ) to use for Taco Tuesday this week……trouble is our pre tasting sample bites may have just moved Taco Tuesday to Taco Monday! Used boneless skinless breasts (2lbs?) and seasonings as listed in this recipe + 1 jar Tomatillo Verde Cooking Sauce + 1 small can of Salsa Verde Sauce (19oz total liquid) set timer for 30 minutes on pressure cooking setting and it turned out perfect. Thanks for this easy versatile recipe.

  28. Kristina

    Made this a couple of weeks ago and it came out fantastic! Tried it with a pork loin(because we live in pork land aka Iowa) in the slow cooker, and it came out amazing as well! Thanks so much!

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