Instant Pot Salsa Verde Chicken

Instant Pot Salsa Verde Chicken is the perfect recipe to have in your back pocket on those days when you don’t have the time or energy to cook. With just 2 ingredients this recipe is quick and easy. It tastes great and can be served in many ways including over rice, in tacos, burritos or quesadillas or on top of salad. 

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Get the SLOW COOKER salsa verde chicken recipe here

Instant Pot Salsa Verde Chicken

Sometimes you’re just in a hurry and can’t spend a lot of time making dinner. I made this 2-ingredient Instant Pot salsa verde chicken on a night when I was super busy. I threw the chicken and salsa into the pot and set the timer and walked away. When I came back to it it was super tender and tasty. We served ours in quesadillas and it was perfect. You can even use frozen chicken!

Some ways to serve this chicken:

• quesadillas
• burritos
• tacos
• in salad
• over rice
• over potatoes
• over noodles
• in a lettuce wrap
• by itself
• Keto diet idea: stir in a tub of full fat sour cream when the chicken is done cooking. It will make a creamy chicken that you can serve over mashed steamed cauliflower or in a lettuce wrap.

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More EASY recipes you’ll love…

Instant Pot 3-Ingredient Rump Roast

Instant Pot Chicken Pesto Pasta

3-Ingredient Chicken and Gravy

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What Pressure Cooker Did You Use?

To make Instant Pot 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 Salsa Verde Chicken

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• Author: Karen Petersen
• Prep Time: 3 minutes
• Cook Time: 12 minutes (plus 5 minute NPR)
• Total Time: 15 minutes
• Yield: 10 servings

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Description

Instant Pot Salsa Verde Chicken is the perfect recipe to have in your back pocket on those days when you don’t have the time or energy to cook. With just 2 ingredients this recipe is quick and easy. It tastes great and can be served in many ways including over rice, in tacos, burritos or quesadillas or on top of salad. 

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Ingredients

• 3 pounds boneless, skinless chicken breasts (about 4 chicken breasts)
• 1 (16 oz) jar Herdez brand salsa verde (mild)
• 1/2 cup water

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Instructions

1. Place chicken in the Instant Pot. Pour the salsa verde and water over the top.
2. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes (thawed chicken) or 15 minutes (frozen chicken) on high pressure.
3. When the time is up let the pot sit for 5 minutes (display will read L0:05) and then move the valve to venting.
4. Remove the lid. Use tongs to move the chicken to a cutting board. Shred* the chicken. Then stir it back into the Instant Pot.
5. Use chicken in tacos, burritos, quesadillas, over rice, in salad or plain.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

• Category: Chicken
• Method: Instant Pot
• Cuisine: Mexican

Nutrition

• Serving Size: 1/10 of recipe
• Calories: 186
• Sugar: 0 g
• Sodium: 466 mg
• Fat: 4 g
• Carbohydrates: 3 g
• Protein: 31 g

Keywords: 2-ingredients, instant pot

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*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.