Instant Pot Honey Lime Salsa Verde Chicken—chicken tenders infused with lots of bright flavors. Green salsa, honey, lime, and plenty of seasonings will have you licking your plate! This chicken is perfect with rice, on tortillas, wrapped up in lettuce or plain.
Get the SLOW COOKER honey lime chicken recipe here
Instant Pot Honey Lime Salsa Verde Chicken
I expected this honey lime chicken to be tasty but wow it exceeded my expectations! It was so very flavorful. I will be making this recipe again and again. It would be so tasty served over rice or rolled up in a tortilla. Greg ate the leftovers on top of a salad for lunch the next day.
The cool thing about this recipe is that you can easily double the recipe and feed a crowd. Remember you don’t need to double the cooking time. Just double the ingredients and keep the same cooking time.
The key to getting intense flavor from this recipe is letting the sauce reduce down for a few minutes after the chicken has pressure cooked. The sauce gets ultra flavorful and all the flavors just pop. The good thing about reducing the sauce is that you really can just hit the saute button and walk away for ten minutes. No need to stand over the pot and stir.
Try out this Instant Pot Honey Lime Salsa Verde for dinner this week! It’s a perfect weeknight dinner.
Related: Easy and Healthy Weeknight Dinner Ideas
More Instant Pot Chicken Ideas…
Instant Pot Honey Dijon Chicken
Instant Pot Mango Salsa Chicken
Instant Pot Honey Mustard Chicken
What Pressure Cooker Did You Use?
To make Instant Pot Honey Lime Salsa Verde Chicken I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Honey Lime Salsa Verde Chicken
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 45 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeDescription
Chicken tenders infused with lots of bright flavors. Green salsa, honey, lime, and plenty of seasonings will have you licking your plate! This chicken is perfect with rice, on tortillas, wrapped up in lettuce or plain.
Ingredients
- 2 pounds chicken tenders, frozen or fresh (or you can use boneless skinless chicken breasts sliced into the size of chicken tenders)
- 1 Tbsp olive oil
- 1 ½ tsp chili powder
- 1 ½ tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp cumin
- ½ tsp black pepper
- 1 cup mild salsa verde
- ¼ cup honey
- ½ cup fresh lime juice
Instructions
- Add the chicken and oil into the Instant Pot. Stir to coat the chicken in the oil. Then add in the chili powder, kosher salt, onion powder, garlic powder, smoked paprika, cumin and black pepper. Toss to coat the chicken in the seasonings.
- Pour the lime juice into the pot and stir. Dump the salsa verde and honey on top of the chicken.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When the time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid.
- Use tongs to place the chicken on a platter. Then turn the Instant Pot to the saute setting and let the juices boil and reduce down for 10 minutes. You don’t need to stir. Turn off the Instant Pot and then stir the chicken back into the pot and coat the chicken with the juices.
- Serve and enjoy!
Notes
Recipe adapted from Carlsbad Cravings.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
WOW!! Made this tonight for adult kids and husband – everyone LOVED it!! Couldn’t find salsa verde in our regular grocery store in Canada. They carried Tomatillo Salsa which when googled seemed similar. Will definitely make this again and add it to our list of favorite dishes!
★★★★★
Made it for the first time tonight…but it had a little too much heat for my 7 year old! I used mild salsa…what would you cut back on to reduce the heat???? (Personally I loved it)
★★★★★
I guess just less salsa, maybe more honey? Or you could NOT reduce down the sauce. That probably made it more spicy and pungent.
Do you need to cook the tenders longer if frozen?
We just had the Chicken Fajita Rice tonight and it was a hit. Will try making quesadillas with leftovers.
Thank you so much for the wonderful work you do with these recipes. We appreciate You.
I would just increase it by 1 minute for frozen.
I made this two nights ago and the wife loved it, had it also the next night and it was even better. Used thighs cut into small bites and I also made a spanish rice that we put into flour tortillas for burritos.
This is a keeper.Karren you always have great recipes.My problem is my binder is filling up with keepers. I pass your recipes to all my IP friends and family. Keep up the good work.
THANK YOU
Sounds great with the Spanish rice! Maybe you should get a HUGE binder–lol!!
I do have one.
★★★★★
This was incredibly tasty shredded up and eaten in tacos with all of our favourite toppings. I’m looking forward to having the leftovers on a salad on my lunch break today!
I always look forward to your new recipes; simple and straightforward yet so delicious. Thanks for another keeper!
★★★★★
YESSSS! Thanks Caitlin. I’m so happy you liked it. I need to make this one again soon. Luckily I still have some green salsa leftover!
For anyone that’s wondering:
I used chicken breast that I cut into strips (same cook time). I also used bottles lime juice, but I’m really looking forward to using fresh next time. I know it will really take the flavours to the next level.
I also used a corn starch flurry to thicken the sauce after noticing it hadn’t reduced to my preferred level. I only did this because I was using this in soft tacos. Had I chosen to serve this over veggies or rice, I would have just done the 10 minutes reduction on Saute mode. That would have been the perfect consistency.
Please forgive all the auto correct typos.
Good tips thanks!
Hi Karen
Did you get the salsa verde in Costco. I can’t find it in our local grocery store.
Could I substitute with regular salsa..
Love your recipes
★★
Opps Meant to give you 5+ stars…Sorry
★★★★★
Haha! Thanks Fran.
I bought a bottle of Herdez salsa verde at my local Smiths. You could try a can of green enchilada sauce. That would be tasty!
Sooooo good! We ate it with a green salad, and it was incredibly satisfying. The sauce is heavenly. My teenage son couldn’t stop talking about how much he loved it! I’ll definitely be making it again.
★★★★★
Wow what a compliment! Thanks so much! I’m glad he liked it.
I live out in the boonies and don’t always have fresh limes on hand. Does it change the recipe a lot if I use the refrigerated lime juice? Love your site !!!! Thanks!
You can use that. It just won’t taste as fresh but it will still be good.
Thanks! Just what I thought, but nice to have it confirmed. Lol
After looking at the recipe for honey, lime, salsa verde. I only saw 1/2 cup lime juice is this enough liquid for the pot to come to pressure.
The chicken gives off a lot of liquid so it helps bring the pot to pressure. If you’re concerned you can always throw in a half cup of chicken broth 🙂
What is the cook time if you use boneless, skinless chicken thighs? Thanks!
Will you be cutting them up, then I’d use 6 minutes.