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Instant Pot Salsa Verde Chicken is an easy 3 ingredient recipe for seasoned shredded chicken in the pressure cooker. Perfect for tacos!

instant pot salsa verde chicken with cilantro in a bowl

Salsa chicken is one of the easiest Instant Pot recipes you can make! Seriously, you guys, there’s almost no way to mess this up, so it’s the perfect Instant Pot beginner recipe.

I’ve been making shredded chicken in the Crock-Pot forever, but making shredded chicken in the Instant Pot is 10 times faster. You can use plain broth or water if you want unflavored chicken, but if you add a jar of green salsa, you can make chicken enchiladas, tacos, air fryer chicken chimichangas, burrito bowls and much, much more. And if you like to do make ahead meals, this easy chicken recipe will make meal prep a breeze!

We make this salsa verde chicken at least once a week, so I may just be slightly addicted here. If you’re not a fan of salsa verde, you can make red salsa chicken, instead.

3 Ingredient Chicken

You only need 3 basic ingredients for salsa verde chicken:

  • Chicken breasts
  • Salsa verde — Make sure it’s thin (I use Herdez)
  • Taco seasoning — homemade or a packet

This could easily be a 2 ingredient recipe, since all you really need is uncooked chicken and salsa. But I like extra flavor from the seasoning. If your salsa is thick, you can add a splash or chicken broth or water to avoid the burn notice.

How to make Instant Pot Salsa Verde Chicken

First, place the chicken breasts on the bottom of the inner pot. I sometimes add a little bit of olive oil, but it’s not required. Then, you sprinkle the taco seasoning over the chicken.

Pour the salsa over the chicken, but don’t stir everything together. If you need to thin the salsa, add water or broth now.

Salsa verde chicken with taco seasoning and green salsa in instant pot

How Long to Pressure Cook

I always pressure cook the chicken for 10 minutes. When 10 minutes are up, do a natural release for 10 minutes and a quick release after that. Note — If you’re at a higher altitude or your chicken usually comes out tough, cook the chicken for 15 minutes.

How to Cook Frozen Chicken Breasts

Forgot to thaw the chicken out? No problem! Place the frozen chicken breasts into the Instant Pot flat or slightly standing up if they’re stuck together.

Add the salsa and taco seasoning, and pressure cook for 20 minutes. The chicken should be cooked at this point, but you can test with a meat thermometer to make sure the internal temperature is 165 degrees.

Shred salsa verde chicken with electric mixer in pressure cooker

Use a Mixer to Shred the Chicken

Next, comes the fun part! You can use your electric hand-held mixer to easily shred the chicken! It’s super easy this way, and the chicken will absorb the liquid as you shred it.

You can also use your stand mixer for this part. Serve with Instant Pot Jasmine Rice or Brown Rice, and that’s it, friends. You are ready to eat!

shredded salsa verde chicken in a white dish
5 from 11 votes

Instant Pot Salsa Verde Chicken

By: Dee
Instant Pot Salsa Verde Chicken is an easy 3 ingredient recipe for seasoned shredded chicken breasts in the pressure cooker. Perfect for tacos!
Prep Time: 2 minutes
Cook Time: 10 minutes
Pressure time: 10 minutes
Total Time: 22 minutes
Servings: 10


  • 1 tablespoon olive oil optional
  • 4 boneless skinless chicken breasts about 2 pounds
  • 1 packet taco seasoning See note
  • 1 16-ounce jar salsa verde Thin — I use Herdez
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  • Add the olive oil to the bottom of the Instant Pot, and add the chicken
  • Season the chicken with taco seasoning
  • Pour the salsa verde over chicken, and mix slightly to make sure chicken is evenly covered
  • Place lid on Instant Pot, set sealing valve to SEALING position, and hit PRESSURE COOK, or manual,  for 10 minutes. (Pot will say ON as it comes to pressure, then begin counting down at 10 minutes) 
  • After 10 minutes of cooking, do a natural release for 10 minutes, then hit CANCEL and do a quick release until pin drops
  • Open pot, allow to cool slightly, then use an electric mixer to shred the chicken



Total time is about 30 minutes. About 10 minutes to come to pressure, 10 minutes to cook and 10 minutes natural release.
For frozen chicken, cook for 20 minutes with 10 minute release.
You can also shred chicken, using two forks if you don’t want to use a hand mixer
I use Herdez brand salsa verde, which is thin. If you’re using a thick salsa, you may want to add 1 tablespoon of water to thin it out.
I now use homemade taco seasoning. Original recipe calls for 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon smoked paprika and 1/2 teaspoon pepper.


Calories: 67kcal, Carbohydrates: 1g, Protein: 10g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 29mg, Sodium: 286mg, Potassium: 179mg, Fiber: 1g, Sugar: 1g, Vitamin A: 112IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: Mexican
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More Recipes with Salsa Verde

Recipe first published in 2018 and last updated in 2021

shredded instant pot salsa verde chicken in serving bowl
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Recipe Rating


  1. Claudia Chatham says:

    I have fixed this twice for my family. The first time, I was trying out a new recipe. The second time my teenager (and the pickiest eater in our family).requested I make it again. This chicken is delicious. We will be having it regularly.5 stars

    1. Dee says:

      Thank you so much, Claudia. I’m glad you liked the recipe!

  2. Robin Grant says:

    OMG! Love this! It was sooo easy. And using a hand mixer to shred- fantastic! For a keto version, I spooned it into a bowl, topped with freshly shredded cheddar, chopped green onions and sour cream. Delicious. Thank you for a great recipe and tips!

    1. Dee says:

      Hi Robin. Thank you so much for your kind words and for sharing your keto version!