Can I substitute regular salsa instead?u003cbr/u003e

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!

Can you use frozen chicken to make instant pot salsa verde?u003cbr/u003e

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.

I don't have an instant pot. Can I still make salsa verde chicken?u003cbr/u003e

Yes. To make Salsa Verde Chicken without an Instant Pot, use either a slow cooker or the oven:u003cbr/u003eu003cbr/u003eu003cstrongu003eSlow Cookeru003c/strongu003e: 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.u003cbr/u003eu003cbr/u003eu003cstrongu003eOvenu003c/strongu003e: 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.

What should I serve with salsa verde chicken?u003cbr/u003e

u003cstrongu003eCilantro lime riceu003c/strongu003e or u003cstrongu003ecauliflower riceu003c/strongu003e for a low-carb optionu003cbr/u003eu003cbr/u003eu003cstrongu003eBlack beansu003c/strongu003e or u003cstrongu003epinto beansu003c/strongu003eu003cbr/u003eu003cbr/u003eu003cstrongu003eTaco saladsu003c/strongu003e with fresh veggies, sour cream fresh lime juice, green chiles and pico de gallou003cbr/u003eu003cbr/u003eu003cstrongu003eTortilla chipsu003c/strongu003e with homemade salsa or queso frescou003cbr/u003eu003cbr/u003eu003cstrongu003eGrain bowlsu003c/strongu003e with roasted veggies, seasoned rice or quinoa, avocado, and fresh cilantro

4-Ingredient Instant Pot Salsa Verde Chicken (Easy Recipe)

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

Scale

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

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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