This Instant Pot Salsa Verde Chicken is a flavorful, four-ingredient recipe perfect for meal prep. With tender chicken cooked in salsa verde, onions, and smoked paprika, it’s versatile enough for tacos, bowls, salads, and more.
The flavorful chicken was perfect for our taco night, and the leftovers worked great for lunches. I can't get over how simple it was to make. This one is a keeper.
- Emily E.
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Bailey's Thoughts ...
If there’s one thing I’m not doing lately, it’s spending hours in the kitchen cooking elaborate meals that nobody seems to appreciate. But what I am doing? Dedicating a bit of time to dishes that pay off for days. That’s where this Instant Pot Salsa Verde Chicken comes in—a little bit of effort for something that does double, maybe even triple, duty throughout the week.
This Salsa Verde Chicken is juicy, tender, and packed with flavor. With just a few ingredients—chicken, salsa verde, onions, and garlic—you get a deliciously savory, slightly tangy, and perfectly seasoned chicken that’s ready to be the star of tacos, honey lime chicken bowls, or salads all week long. And just in case you’re Instant Pot-less, don’t worry—I’ve got you covered with oven and slow cooker versions too.
The beauty of this recipe is in its simplicity. We’re talking four ingredients: chicken, salsa verde, smoked paprika and onions. That’s it. Toss everything into the Instant Pot, cook on high pressure for 10 minutes, shred it with a fork, and you’re done. No fuss, no complicated steps, just a solid, go-to recipe that you’ll keep coming back to because, well ... it makes life easier.
-Bailey
Ingredients
- Chicken Breasts - Use boneless skinless chicken breasts for a healthier option, or go with boneless skinless chicken thighs if you prefer a more flavorful, tender result.
- Salsa Verde - Look for a jarred salsa verde that uses simple ingredients like tomatillos, green chiles, and spices. If you prefer a fresh option, many grocery stores have refrigerated versions as well.
- Onions - Sweet onions are recommended for a milder flavor, but any white or yellow onion will work.
- Smoked Paprika - Adds a rich, smoky flavor that complements the tanginess of the salsa verde.
Instructions
- Step 1: Place the chicken in a single layer at the bottom of the Instant Pot and top with salsa verde, onions, and garlic.
- Step 2: Secure the lid and close the pressure valve. Set the Instant Pot to high pressure and cook for 6-8 minutes.
- Step 3: Once the cooking is complete, allow a natural release for 10 minutes, then use a quick release for any remaining pressure.
- Step 4: Shred the chicken directly in the juices using two forks or a hand mixer. Serve immediately or store in an airtight container in the fridge or freezer.
See recipe card for quantities.
Top Tip
After cooking, use a hand mixer to quickly and easily shred the chicken in the pot. This makes the process much faster than using forks.
Substitutions
- Chicken: You can substitute boneless skinless chicken thighs or breasts with bone-in chicken pieces if that’s what you have. Just adjust the cooking time slightly to ensure they're fully cooked.
- Salsa Verde: If you don't have jarred salsa verde, try using green enchilada sauce or a blend of green chilies and homemade salsa. You can also use regular tomato salsa for a different flavor profile.
- Onions: If you don’t have sweet onions, feel free to use yellow or white onions, or even red bell pepper for a milder, sweeter taste.
- Smoked Paprika: If you’re out of fresh smoked paprika, you can sub regular paprika for color and sweetness, or chipotle powder for a smoky flavor with a bit of heat.
Variations
Slow Cooker: If you don’t have an Instant Pot, cook the chicken on low heat in a slow cooker for 6-8 hours or on highfor 3-4 hours. Shred the chicken and serve as directed.
Oven: Preheat the oven to 350°F. Place the chicken, salsa verde, onions, and garlic in a baking dish, cover tightly with foil, and bake for 45-60 minutes, until the chicken is tender and fully cooked. Shred and serve.
Vegetarian: Replace the chicken with cauliflower or chickpeas for a plant-based alternative. Roast the veggies or chickpeas with green salsa and onions in the oven or slow cooker for similar results.
Dairy-Free: Already is!
Spicy: Add diced green chiles or a few splashes of green salsa with jalapeños for extra heat.
Extra Creamy: Stir in cream cheese or sour cream after shredding the chicken for a creamier texture.
Whole 30 Compliant: This recipe can be Whole30 compliant as long as you use a salsa verde with no added sugars, preservatives, or non-compliant ingredients.
Storage
Refrigerator: Once the shredded chicken has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 4 days. When you're ready to serve, simply reheat the chicken in a skillet over low heat or in the microwave until warmed through.
Freezer: To freeze, let the cooked chicken cool completely before transferring it to freezer bags or an airtight container. Be sure to press out any extra air if using freezer bags to avoid freezer burn. The chicken will keep for up to 1 month. To reheat, thaw it in the fridge overnight and then warm it on the stovetop or in the microwave.
Special Equipment
6 quart Instant Pot - I have both the 8 quart and the 6 quart but find myself using this one most often. It seems to give less "burn" errors and is always large enough for our family.
FAQ's : Salsa Verde Chicken
Yes. Salsa verde, made with tomatillos instead of red tomatoes, has a tangy flavor with hints of green chiles and onions. You can easily substitute your favorite red salsa without sacrificing flavor!
Yes, you can use frozen chicken for this recipe. Simply Add an extra 3-4 minutes to the pressure cooking time in the instant pot to ensure the chicken cooks through. No need to thaw it beforehand.
Yes. To make Salsa Verde Chicken without an Instant Pot, use either a slow cooker or the oven:
Slow Cooker: Place the chicken, salsa verde, onions, and garlic in the slow cooker. Cook on low heat for 6-8 hours or on high for 3-4 hours, then shred the chicken and serve.
Oven: Preheat the oven to 350°F. Arrange the chicken, salsa verde, onions, and garlic in a baking dish. Cover with foil and bake for 45-60 minutes until the chicken is tender and fully cooked. Shred and serve.
Cilantro lime rice or cauliflower rice for a low-carb option
Black beans or pinto beans
Taco salads with fresh veggies, sour cream fresh lime juice, green chiles and pico de gallo
Tortilla chips with homemade salsa or queso fresco
Grain bowls with roasted veggies, seasoned rice or quinoa, avocado, and fresh cilantro
Recipe
4-Ingredient Instant Pot Salsa Verde Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Salsa Verde Chicken is a flavorful, four-ingredient recipe perfect for meal prep. With tender chicken cooked in salsa verde, onions, and garlic, it’s versatile enough for tacos, bowls, salads, and more.
Ingredients
- 2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
- 16 ounce jar of salsa verde
- 1 medium onion, thinly sliced or finely diced
- 2 teaspoons smoked paprika
Instructions
- Arrange 2 lbs. boneless skinless chicken thighs or breasts in a single layer at the bottom of the Instant Pot. Top with 16 oz. salsa verde, 1 sliced onion, and 2 teaspoons smoked paprika.
- Place the lid on the Instant Pot, close the pressure valve, and cook on high pressure for 6-8 minutes.
- Allow a natural release for 10 minutes, then use a quick release to release the remaining pressure.
- Shred the chicken in the juices using two forks or a hand mixer, and serve.
Notes
Slow Cooker: If you don’t have an Instant Pot, cook the chicken on low heat in a slow cooker for 6-8 hours or on highfor 3-4 hours. Shred the chicken and serve as directed.
Oven: Preheat the oven to 350°F. Place the chicken, salsa verde, onions, and garlic in a baking dish, cover tightly with foil, and bake for 45-60 minutes, until the chicken is tender and fully cooked. Shred and serve.
Vegetarian: Replace the chicken with cauliflower or chickpeas for a plant-based alternative. Roast the veggies or chickpeas with green salsa and onions in the oven or slow cooker for similar results.
Dairy-Free: Already is!
Whole 30 Compliant: This recipe can be Whole30 compliant as long as you use a salsa verde with no added sugars, preservatives, or non-compliant ingredients.
- Prep Time: 5 mins
- Cook Time: 30
- Category: Quick and Easy Dinner
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 167
- Sugar: 2.8 g
- Sodium: 537.5 mg
- Fat: 3.5 g
- Carbohydrates: 5.8 g
- Protein: 26.4 g
- Cholesterol: 82.7 mg
Pairing
Looking for ways to use salsa verde chicken? Use it as the protein component of these recipes.
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Jill
Is there a brand of green salsa you like to use best?
Bailey Sissom
I like the Herdez brand!
Fred
No liquid in this recipient. Does the salsa provide all the liquid required for pressure cooking?