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4-Ingredient Instant Pot Salsa Verde Chicken

  • Author: Bailey Sissom
  • Prep Time: 5 mins
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Quick and Easy Dinner
  • Method: Instant Pot
  • Cuisine: Mexican


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.


  • 2 lbs. boneless skinless chicken thighs or breasts
  • 16 oz. salsa verde
  • 1 onion, thinly sliced or finely diced
  • 2 garlic cloves, minced


  1. Arrange the chicken thighs into a single layer at the bottom of the Instant Pot. Top with salsa verde, onions and garlic.
  2. Place lid onto Instant Pot and close the pressure valve. Cook chicken on high pressure for 6-8 minutes (6 minutes for chicken pieces that are ~6oz. and 8 minutes for chicken pieces that are ~8-10 oz.). The instant pot will take 10-15 minutes to come to pressure and then the countdown clock will start.
  3. Allow the Instant Pot to release naturally for 10 minutes after cooking concludes and then open the pressure valve.
  4. Shred chicken in the juices using 2 forks or a handheld mixer. Serve immediately or store in the fridge for up to 4 days. You can also freeze for up to 1 month in an airtight bag or container.


  • There are many different types of salsa verde. Make sure to check that yours is made with recognizable ingredients and doesn't have added sugar.
  • SLOW COOKER: Follow recipe directions. Cook for 5-7 hours on low.
  • OVEN: Follow recipe directions, but place ingredients into a glass baking dish. Cook at 350 for 60-75 minutes depending on the size of your chicken.

Keywords: Instant Pot, Chicken, Salsa Verde