Instant Pot Salsa Verde Chicken
Instant Pot Salsa Verde Chicken is a vibrant and flavorful dish that transforms simple ingredients into a culinary masterpiece. This recipe features tender, juicy chicken enveloped in zesty salsa verde, creating a delightful explosion of taste in every bite. Perfect for meal prep or entertaining, this dish is not only easy to make but also visually stunning—ideal for impressing family and friends at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup salsa verde (fresh or jarred)
- 1/2 cup fresh cilantro, chopped
- 1 medium onion, diced
- 4 garlic cloves, minced
- Juice of 1 lime
- 1/2 cup low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- 1. Prep your ingredients: Dice the onion and mince the garlic.
- 2. Sauté onion and garlic: In the Instant Pot on sauté mode, heat oil and cook diced onion until translucent (about 3-4 minutes). Add minced garlic.
- 3. Season chicken: Rub chicken breasts with salt, pepper, cumin, and chili powder. Add to the pot.
- 4. Add salsa verde and broth: Pour salsa verde and chicken broth over the chicken.
- 5. Cook under pressure: Seal the lid and cook on high pressure for 10 minutes.
- 6. Shred and serve: Release pressure, shred the chicken in the pot, garnish with cilantro and lime juice, then enjoy!
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Customize by adding black beans or corn for extra nutrition. Leftovers can be stored in an airtight container in the fridge for up to five days.