Instant Pot Salsa Verde Chicken is one of the easiest chicken dinners ever. Make this easy shredded salsa chicken in the pressure cooker and use for tacos, enchiladas or meal prep bowls all week long!
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 recipe for beginners to make in the Instant Pot electric pressure cooker!
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 salsa verde, you can use the chicken for enchiladas, tacos, burrito bowls and much, much more. And if you like to do make ahead meals, this Instant Pot salsa chicken 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. I love anything with green salsa, and I love just about any kind of Mexican food, so this is probably my favorite easy chicken recipe on the planet. It’s not too spicy, so even the kids like it, which is always a plus!
If you’re not a fan of salsa verde, you can use red salsa, instead. Personally, even though I love to use red salsa for dips and as a topping, I don’t like it in salsa chicken. Weird, I know, but that’s me, friends!
Anyway, this Instant Pot shredded chicken could easily be a 2 ingredient recipe, since all you really need is uncooked chicken and salsa. But since I like to flavor the chicken, I add a few spices before I pour on the salsa verde.
You could use taco seasoning or try it without the extra seasoning. Best of all, from start to finish, this salsa chicken takes about 30 minutes to make in the Instant Pot!
How to make Instant Pot salsa verde chicken
To make the chicken, just place it on the bottom of the inner pot. I usually add a little bit of olive oil, as well. Then, you season the chicken, pour on the salsa, close the pot, and cook for 10 minutes.
When 10 minutes are up, do a natural release for 10 minutes and a quick release after that. Next, comes the fun part! You can use your electric hand-held mixer to easily shred the chicken! And that’s it, friends. You are ready to eat!
Looking for more Instant Pot Recipes?
Looking for more Recipes with Salsa Verde?
- Crock-Pot Salsa Verde Chicken Sliders
- Salsa Verde Chicken Bake
- One Pot Salsa Verde Chicken Pasta
- Salsa Verde White Queso Dip
- Salsa Verde Breakfast Burritos
- Salsa Verde Dip
Recipe for Instant Pot Salsa Verde Chicken
Instant Pot Salsa Verde Chicken
Ingredients
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1 16-ounce jar salsa verde
Instructions
- Add the olive oil to the bottom of the Instant Pot, and add the chicken
- Season the chicken with the sea salt, cumin, garlic powder, smoked paprika and pepper
- 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
Video
Notes
Nutrition
I hope you enjoy this easy Instant Pot Salsa Verde Chicken as much as we do!
Shared with more easy recipes at Weekend Potluck!
Happy Cooking,
Kimberly @ The Daring Gourmet says
January 9, 2018 at 12:06 amI love how quick this is to make, so perfect for busy weeknights!
Abeer says
January 9, 2018 at 1:42 amThis looks so yummy and sounds so flavorful! Can’t wait to try your recipe!
Jacque Hastert says
January 9, 2018 at 6:46 amI would use this shredded chicken for SO many dishes.
Tayler says
January 9, 2018 at 7:28 amI can’t wait to break out my Instant Pot for this!
Erin Dee says
January 9, 2018 at 8:37 amGreat meal prep for the week! Another reason to love the IP!
Amy @ Little Dairy on the Prairie says
January 9, 2018 at 12:40 pmSo many ways you can use this! I have to make it soon!
Anna @ Crunchy Creamy Sweet says
January 11, 2018 at 10:59 pmThis dish is perfect for meal prep! Making this soon!
Miz Helen says
January 14, 2018 at 11:48 amThis chicken will have a fantastic flavor, and I really love that little tip with the mixer to shred the chicken. Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
Miz Helen
Kelsey says
March 6, 2018 at 3:38 pmDid anyone else have issues with burning? I did exactly what instructions said but after a few minutes my instant pot read burn.
Dee says
March 6, 2018 at 10:04 pmHow thick is the salsa? If you use a thick salsa, it may need a little water to thin it out. I found that Herdez brand is thin enough, and I never have any trouble with it.
Ann says
March 6, 2018 at 4:48 pmThis an awesome recipe! I have recommended it to so many people and everyone loves it!!
Dee says
March 6, 2018 at 10:05 pmThanks, Ann! I’m so glad you like it!
Peggy Nash says
March 8, 2018 at 9:07 amI will be making this in a few days. Thought it would be good to have for chicken tacos. What are other ideas for serving this?
Dee says
March 8, 2018 at 1:14 pmI use the meat for nachos, burritos and enchiladas, as well. I even add it to chicken broth, too! 🙂
Ali says
May 4, 2018 at 5:28 pmWould this recipe also work in a crockpot? Is so, how long do you think it would take? Thanks.
Dee says
May 4, 2018 at 7:06 pmYou could make this on a high setting in about 3 hours for fresh chicken and about 6 hours on low. 🙂
Marissa says
July 24, 2018 at 11:54 amI have an 8 quart Instant pot and would like to double the recipe for a large group. I’m new to using instant pot…do you know how to adjust the time when adding more food? Also, can you use frozen chicken? Thanks!
Dee says
July 24, 2018 at 1:06 pmThe cook time stays the same for larger amounts, and most people say the time stays the same for frozen meat — the pot just takes longer to pressurize. I haven’t made this from frozen chicken, but I know some people add a little bit more time, just in case. You could try doing 12 minutes, or you can leave it at 10, and if the chicken isn’t done, you can always put the lid back on and set it for a few more minutes. Hope this helps. 🙂
Melissa says
February 26, 2019 at 7:40 pmSoooo good! Used this chicken for enchiladas!
Dee says
February 26, 2019 at 10:21 pmOur favorite way to eat it! So glad you liked it, Melissa! 🙂