This is one of those recipes that saves the week. Juicy, herby, and just a little tangy, this Instant Pot Salsa Verde Chicken is the kind of easy dinner that turns into several meals without ever feeling boring. The chicken cooks until it is fall apart tender, soaking up all that bright green salsa.
I love having this in the fridge for busy days. Instant Pot salsa verde chicken works for tacos one night, burrito bowls the next, and quick lunches straight from the container. It is simple, flexible, and full of flavor. Let's get started.
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Why You'll Love This Recipe
- Big flavor with just a few ingredients
- Perfect for meal prep and busy weeks
- Works in the Instant Pot or slow cooker
- Tender, juicy shredded chicken every time
- Great for tacos, bowls, enchiladas, and salads
Ingredients
- 2 pounds boneless skinless chicken breasts and or thighs
- Kosher salt and black pepper
- 1 ¾ cups salsa verde, homemade or jarred
- 4 cloves garlic, chopped
- 1 jalapeno, seeded and chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon onion powder
- 4 scallions, sliced
- 1 small bunch cilantro leaves and tender stems, finely chopped
- 1 tablespoon honey, optional
Ingredient Notes and Substitutions
- I like using a mix of chicken breasts and thighs. Breasts stay lean, while thighs add richness and moisture. If you only have one or the other, this recipe still works beautifully.
- Jarred salsa verde keeps things quick, but choose one you love since it drives the flavor. If your salsa is very tangy, the honey helps round it out. That little touch is optional, but I often add it.
- Mexican oregano has a slightly citrusy note. If you cannot find it, regular oregano or marjoram is a good swap.
Instructions
Instant Pot Instructions
- Place the chicken on a cutting board and cover with plastic wrap. Pound to an even half inch thickness so it cooks evenly. Season with ¼ teaspoon salt and ½ teaspoon pepper.
- Add the chicken to the Instant Pot along with the salsa verde, garlic, jalapeno, cumin, oregano, and onion powder. Stir gently to coat the chicken.
- Lock the lid in place and seal the pressure valve. Cook on high pressure for 8 minutes.
- When the cook time ends, allow the pressure to naturally release for 10 minutes. Then carefully switch the valve to venting to release any remaining pressure.
- Remove the lid and use two forks to shred the chicken directly in the pot. The chicken should pull apart easily.
- Stir in the scallions, cilantro, and honey if using. Taste and season with additional salt if needed.
Pro Tips for Success
- Pounding the chicken helps it cook evenly and shred easily.
- Let the pressure release naturally before shredding for the juiciest texture.
- Stir in the herbs after cooking to keep them fresh and bright.
- If the chicken looks dry, add a splash of warm water or broth.
Storage and Reheating
Store leftover Instant Pot salsa verde chicken in an airtight container in the refrigerator for up to 5 days. It is perfect for make ahead meals.
Reheat in the microwave or on the stovetop over medium heat, stirring occasionally until warmed through.
Make Ahead and Freezing
This chicken freezes very well. Once cooled, transfer to freezer safe containers and freeze for up to 3 to 4 months. Thaw overnight in the fridge or on the counter before reheating.
Tips and Variations
- Add black beans and corn for an easy filling.
- Stir into cooked rice for a quick salsa verde chicken bowl.
- Spoon over baked potatoes or roasted sweet potatoes.
- Use leftovers for enchiladas or quesadillas.
FAQs
Yes. Skip the jalapeno and use a mild salsa verde.
You can as long as your Instant Pot is not filled past the max line.
Absolutely. The flavor gets even better after a day in the fridge.
📖 Recipe
Easy Salsa Verde Chicken (Instant Pot & Slow Cooker)
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 servings (5 cups) 1x
- Category: Main Dish
- Method: Instant Pot, Slow Cooker
- Cuisine: Mexican/ American
Description
Juicy, herby, and slightly tangy, this shredded Salsa Verde Chicken is perfect for burrito bowls, tacos, enchiladas, and more. Add this to your meal plan for the week and enjoy it for a variety of meals!
Ingredients
- 2 lbs boneless skinless chicken breasts and/or thighs
- Kosher salt and black pepper
- 1 ¾ cups salsa verde (one 16 oz jar or homemade)
- 4 cloves garlic, chopped (2 tbsp)
- 1 jalapeño, stemmed, seeded and chopped
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 1 tsp onion powder
- 4 scallions, sliced (about ¾ cup)
- 1 cup chopped cilantro (leaves and tender stems)
- 1 tbsp honey (optional)
- Serve with: rice or tortillas, Greek yogurt, sour cream, queso fresco, avocado, pepitas, lime wedges
Instructions
- Place chicken on cutting board, cover with plastic wrap, and pound to ½-inch thickness. Season with salt and pepper.
- Instant Pot: Add chicken to Instant Pot with salsa verde, garlic, jalapeño, cumin, oregano, and onion powder. Stir to combine.
- Seal lid, set valve to "Sealing," and Pressure Cook on High for 8 minutes. Let pressure release naturally for 10 minutes, then Quick Release remaining pressure.
- Remove lid and shred chicken with two forks. Stir in scallions, cilantro, and honey. Adjust seasoning with more salt if needed.
- Serve over rice or in tortillas with your favorite toppings.
- Slow Cooker: Add chicken, salsa verde, garlic, jalapeño, cumin, and onion powder to slow cooker. Stir to combine.
- Cook on high for 4 hours or low for 6-8 hours.
- Shred chicken with two forks, then stir in scallions, cilantro, and honey. Season to taste and serve as desired.
Notes
Use a mix of chicken breasts and thighs for added flavor and texture, or use just one. Substitute marjoram or regular oregano if needed. Store leftovers in the fridge for up to 5 days or freeze for 3-4 months. Reheat in the microwave or on the stovetop.
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 2g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Serving Suggestions
Serve this chicken in warm tortillas with avocado and queso fresco, or spoon it over rice with a squeeze of lime. I also love it piled into bowls with pepitas for crunch.
Reader Reviews
"So easy and full of flavor. We used it all week for different meals."
"This chicken stayed so juicy and shredded perfectly."
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