4-Ingredient Instant Pot Salsa Verde Chicken

Instant Pot Salsa Verde Chicken is simple to make, requiring just 4 basic ingredients. An easy, versatile recipe perfect for tacos, enchiladas or weekly meal prep.

Pin 4-Ingredient Instant Pot Salsa Verde Chicken for later!

Cook once, eat twice (or more). 

It's a concept that I have really embraced lately. I look back at the meal prepping that I used to do on a weekly basis with nothing but admiration for "old me." You guys.. I'm not sure if it's having 3 kids, late-30's or plain old laziness, but I'm just no longer willing to spend hours prepping food that NOBODY appreciates anyway (<--bitter much Bailey???). 

That said, if I don't make a plan and prep a few things over the weekend dinner inevitably ends up as a drive-through pickup on the way to someone's soccer practice.  Every. Single. Time. 

I've been making Salsa Verde Chicken consistently for years, but lately.. my Instant Pot and I are having a moment so today I'm sharing an adapted version of my original recipe. If you don't have an Instant Pot, don't leave! The recipe also contains directions for making this one in the oven or the slow cooker. No matter what your method is, you really need this Salsa Verde Chicken in your life. 

Instant Pot Salsa Verde Chicken takes approximately 5 minutes to throw together and can be used MULTIPLE WAYS for MULTIPLE DAYS. This week I doubled the recipe on Sunday. I served Salsa Verde Chicken Tacos to the family on Monday, made Butternut Squash Macro Bowls (<--recipe coming soon) for Joe and I on Tuesday and have used the leftovers daily as a salad topper. I need to check my supply, but I'm thinking that it would be a fabulous addition to my Whole Grain Chicken Noodle Soup recipe that I am planning to serve tonight.

Let's jump in and discuss details, shall we?

WHAT IS SALSA VERDE CHICKEN?

Salsa verde chicken is your new favorite make ahead, meal-prep friendly, high-protein recipe. It’s simple to throw together (just 4 ingredients) and can be used in LOTS of different ways. I like to use it as a salad or macro bowl addition, a filler for tacos and burritos or even as a mix-in with my morning eggs. Instant Pot + Chicken + Salsa Verde = MATCH.

WHAT IS AN INSTANT POT? WHICH MODEL/SIZE OF INSTANT POT DO YOU RECOMMEND?

An Instant Pot is a multi-functioning  electronic pressure cooker with preset programs that allow it to act as a pressure cooker, slow cooker, yogurt maker, rice cooker, sauce pot and steamer all in one. It speeds up cooking by 2-10 times and uses less energy than a traditional oven.

There are many different models and sizes of Instant Pot. I personally own both a 6 quart and an 8 quart .  I recommend the 6 quart as it seems to come to pressure with less errors and I rarely cook a recipe that requires the larger size.

HOW DO YOU MAKE SALSA VERDE CHICKEN?

My go-to method for making Salsa Verde Chicken is the Instant Pot. That said, if you don’t have an Instant Pot yet, you can still make this recipe using the oven or a slow cooker. See the FAQ section below or the recipe for details.

(Side note: if you don’t have an Instant Pot, I’m giving one away over on Instagram @simplysissom. Head over and join in on the fun!)

HOW TO MAKE 4-INGREDIENT SALSA VERDE CHICKEN IN THE INSTANT POT:

• Place seasoned chicken, salsa verde, onions and garlic into the Instant Pot

• Secure Instant Pot lid, seal valve and cook on high pressure for 6-8 minutes depending on the size of the chicken. Once the timer goes off, allow the Instant Pot to release naturally for 10 minutes before opening the lid.

• Use 2 forks or a handheld mixer to shred the chicken. Serve immediately or refrigerate for later.

FAQ’s ABOUT 4-INGREDIENT INSTANT POT SALSA VERDE CHICKEN:

WHAT IS SALSA VERDE? CAN I SUBSTITUTE REGULAR (RED) SALSA INSTEAD?

Salsa verde translates to “salsa green.” The main difference between regular salsa and salsa verde is that tomatillos are used as a base instead of red tomatoes. Salsa verde has a tangy flavor that also includes hints of green chiles and onions.

Yes. You can ABSOLUTELY sub your favorite red salsa in place of the salsa verde. The recipe won’t suffer a bit!

CAN YOU USE FROZEN CHICKEN TO MAKE INSTANT POT SALSA VERDE?

You can used frozen chicken to make Instant Pot Salsa Verde. Just add 4 minutes to the cooking time and the chicken will turn out perfectly every time.

I DON’T HAVE AN INSTANT POT. CAN I STILL MAKE SALSA VERDE CHICKEN?

You can. Salsa Verde Chicken can also be made in a slow cooker or a traditional oven.

Oven Directions: Heat oven to 350 F. Arrange ingredients as described in the original recipe into a glass baking dish. Cover and bake for 60-70 minutes or until chicken is fully cooked and onions are translucent. Shred chicken and serve as desired.

Slow Cooker Directions: Follow recipe directions as written, but place ingredients in a slow cooker instead of the Instant Pot. Cook on low for 5-7 hours, shred and enjoy.

WHAT IS THE BEST WAY TO SHRED SALSA VERDE CHICKEN?

If serving the chicken immediately, your best bet is to use a handheld mixer inside the Instant Pot to shred the chicken as it will be very hot. If you don’t mind waiting for the chicken to cool, 2 forks will work perfectly to shred the chicken.

IS SALSA VERDE WHOLE30 COMPLIANT?

Yes. This recipe is one of my go-to’s when I am doing a Whole30. Just make sure to check the ingredient list on your Salsa Verde to ensure that everything is compliant. I have found several good options at our local Whole Foods.

IS SALSA VERDE CHICKEN FREEZER FRIENDLY?

It is! I just pull it out of the freezer the night before I plan to serve it and allow it thaw in the refrigerator overnight. From there, you can warm it in the microwave, oven or even in a skillet.

CAN SALSA VERDE CHICKEN BE MADE IN ADVANCE?

Absolutely. 9/10 times that I make it, it’s for meal prep for lunches throughout the week. Store covered in the refrigerator for 4-5 days.

WHAT SHOULD I SERVE WITH INSTANT POT SALSA VERDE CHICKEN?

Instant Pot Salsa Verde pairs well with So. Many. Recipes.  My favorite way to serve it is as a the protein portion of my favorite Butternut Squash Macro Bowl (<—recipe coming soon). It is also fantastic served “taco style” with soft tortillas, tomatoes, onions, lettuce, cilantro and guacamole. Other options include plopping a scoop onto a salad, using it as a dip with veggies or even as a filler for burritos or enchiladas. The possibilities are limitless.

 

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• You can  find Simply Sissom on Instagramwhere I share even more recipes (some that aren’t on the blog), behind the scenes pics and videos AND tips and tricks to make healthy eating realistic for your busy family.Did you make this recipe? If you tried the recipe, I would love to see it, and have you share! Tag me @simplysissom using the hashtag #simplysissom.

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