Zesty Instant Pot Salsa Verde Chicken

Salsa Verde Chicken transforms into a remarkably quick and incredibly flavorful meal. This vibrant dish features succulent shredded chicken, hearty black beans, sweet corn, and rich melted cheese, all bathed in a zesty salsa verde sauce. Served over fluffy rice and piled high with your favorite toppings, it’s an effortless culinary delight perfect for any weeknight.

From the Author’s Kitchen

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Salsa Verde Chicken: A Flavorful Weeknight Win in 30 Minutes!

My love affair with salsa verde in recipes began long ago, but it truly blossomed when I perfected my Slow Cooker Salsa Verde Chicken Soup. That soup became an instant family favorite, a comforting staple during cooler months. However, as the summer sun blazed, a steaming bowl of soup wasn’t exactly what I craved after a long day.

That’s when inspiration struck! I wanted all the robust, tangy flavors of salsa verde combined with tender chicken, but in a fresh, quick, and light meal. The answer was this incredible Instant Pot Salsa Verde Chicken. It delivers all the savory depth I adore, but comes together in a fraction of the time, making it the perfect solution for busy evenings.

This recipe quickly became a go-to in my household. It’s a complete meal that I can effortlessly pile over rice and customize with an array of vibrant toppings. Best of all, it’s one of those rare weeknight dinners that generates zero complaints from the kids. I get to enjoy all the rich, authentic flavors of Mexican-inspired cuisine without sacrificing hours in the kitchen. It’s truly a testament to how simple ingredients and a pressure cooker can transform dinner time into a joyous, stress-free experience.

Essential Ingredients for Perfect Salsa Verde Chicken

Crafting this incredible Salsa Verde Chicken dish requires a handful of simple, readily available ingredients. Each component plays a crucial role in building the layers of flavor that make this recipe a true standout. Here’s a closer look at what you’ll need and how you can customize it:

Crafting Your Instant Pot Salsa Verde Chicken: Step-by-Step Guide

This recipe is designed for maximum flavor with minimal effort, thanks to the magic of your Instant Pot or pressure cooker. Follow these simple steps to create a show-stopping meal in no time:

1. Layer the Foundation: Begin by pouring the entire jar of salsa verde into the bottom of your Instant Pot. Arrange the boneless, skinless chicken thighs directly on top of the salsa in an even layer.
2. Season Generously: Evenly sprinkle all the dry seasonings—ground cumin, chili powder, paprika, garlic powder, onion powder, and dried oregano—over the chicken and salsa. Season generously with salt and pepper to taste; a good starting point is about 3/4 teaspoon salt and 1/4 teaspoon pepper. Cover the pressure cooker, ensure the lid is sealed, and set the venting valve to the “sealed” position.
3. Pressure Cook to Perfection: Select the “Manual” or “Pressure Cook” function and cook on high pressure for 8 minutes. Remember that the pot needs a few minutes to build pressure before the timer begins its countdown.
4. Natural Release & Quick Release: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes. This means do not touch the valve or lid. After 5 minutes, carefully hit the release button to let out any remaining pressure and steam. Always keep your hands and face away from the venting steam to avoid burns.
5. Incorporate Beans and Corn: Use tongs to carefully remove the cooked chicken from the pot and set it aside. Add the rinsed and drained black beans and the frozen corn directly into the pot. Give everything a good stir and cover it briefly to keep warm and allow the corn to thaw.
6. Shred and Combine: Using two forks, shred the tender chicken into bite-sized pieces. Discard any unwanted pieces of fat or gristle. Return the fully shredded chicken to the pot with the beans and corn.
7. Melt the Cheese: Turn the Instant Pot to the “Sauté” function for just 1 minute to gently warm everything through. Turn off the sauté function, then sprinkle the freshly shredded Cheddar cheese over the mixture. Cover the pot and let the cheese melt for a few minutes. Gently stir it through – be careful not to over-stir, as this can make the chicken stringy.
8. Serve and Enjoy: Transfer the flavorful Salsa Verde Chicken onto a bed of prepared rice. Garnish generously with your favorite toppings such as a dollop of sour cream, a squeeze of fresh lime juice, a sprinkle of fresh cilantro, and diced ripe avocado. Serve promptly and savor every delicious bite!

Expert Tips for the Best Salsa Verde Chicken

• Choose Your Salsa Wisely: The quality and flavor of your salsa verde will heavily influence the final dish. Experiment with different brands to find your favorite, or even try making your own for an unparalleled fresh taste.
• Don’t Fear the Fat (Thighs): Boneless, skinless chicken thighs are preferred for this recipe because their fat content keeps them incredibly moist and flavorful during pressure cooking. This fat will also render into the sauce, adding richness. It’s easily discarded after shredding, so no pre-trimming is necessary.
• Freshly Grated Cheese is Key: While pre-shredded cheese is convenient, it often contains starches and preservatives that prevent it from melting smoothly. For that perfectly creamy, luscious cheese pull, take the extra minute to shred cheese from a block.
• Avoid Over-Stirring the Cheese: After adding and melting the cheese, stir it in gently. Aggressive stirring can cause the cheese to become clumpy or the chicken to become stringy, compromising the texture.
• Adjust Spice Levels: This recipe uses mild salsa verde and balanced spices, making it family-friendly. If you love heat, feel free to add a pinch of red pepper flakes, a dash of hot sauce, or extra diced jalapeños with the salsa verde.
• Meal Prep Gold: This recipe makes a generous batch, making it ideal for meal prepping throughout the week. Divide into individual portions for quick lunches or dinners.

Maximizing Flavor: Repurposing Leftovers & Storage Solutions

One of the many joys of this Instant Pot Salsa Verde Chicken recipe is how much it yields, making it absolutely perfect for meal prep and creative leftover transformations. You’ll find yourself looking forward to reinventing this delicious chicken!

Creative Ways to Repurpose Leftovers:

• Salsa Verde Chicken Tacos: Spoon the warm chicken mixture into warmed corn or flour tortillas. Top with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime for a quick taco night.
• Hearty Chicken Enchiladas: Transform your leftovers into comforting green chile chicken enchiladas. Simply roll the chicken mixture into tortillas, cover with extra salsa verde and cheese, then bake until bubbly and golden.
• Crispy Tostadas: For a delightful crunch, pile the chicken and your favorite fresh toppings onto crispy tostada shells. Follow these instructions for perfectly assembled bean tostadas, substituting the chicken for the beans.
• Irresistible Nachos: Layer the flavorful chicken over a bed of tortilla chips, sprinkle with extra cheese, and bake until melted and bubbly. Add your favorite nacho toppings like jalapeños, olives, and a drizzle of crema.
• Burrito Bowls: Create quick and healthy burrito bowls by combining the chicken with rice, extra beans, corn, avocado, and a squeeze of lime juice.
• Quesadillas: Sandwich the chicken and some extra cheese between two tortillas and grill until golden and the cheese is melted. Serve with salsa and guacamole.

★★★★★

5 from 6 votes

Salsa Verde Chicken

By
Chelsea Lords

This Salsa Verde Chicken recipe is incredibly simple! Just toss chicken, vibrant salsa verde, hearty black beans, sweet corn, and melty Cheddar into your pressure cooker. Serve this flavorful meal over rice with your favorite toppings like sour cream, avocado, fresh cilantro, and a squeeze of lime for a quick and satisfying dinner.

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Yields:
6 servings

Video

Equipment

• Instant Pot or other pressure cooker

Ingredients

• 1 (16-ounce) jar Salsa Verde (about 2 cups, see Note 1)
• 1-1/2 pounds boneless, skinless chicken thighs (see Note 2)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• Salt and pepper, to taste
• 1 (15-ounce) can black beans, rinsed and drained
• 1-1/2 cups frozen corn
• 1-1/2 cups freshly shredded sharp Cheddar cheese (about 5 ounces, see Note 3)
• Serving suggestions: Cooked rice (e.g., Cilantro-Lime Ready Rice), sour cream, fresh lime, fresh cilantro, ripe avocado (see Note 4)

Instructions

1. Prepare the Pot: Pour the salsa verde into the Instant Pot. Nestle the chicken thighs on top of the salsa in an even layer. Sprinkle the cumin, chili powder, paprika, garlic powder, onion powder, and dried oregano evenly over the chicken and salsa. Season generously with salt and pepper to taste (e.g., 3/4 teaspoon salt and 1/4 teaspoon pepper). Cover the pressure cooker, seal the lid, and ensure the venting valve is set to “sealed.”
2. Pressure Cook: Select the “Manual” or “Pressure Cook” function and cook on high pressure for 8 minutes. (Note: The timer will only start counting down after the pot has built pressure, which may take a few minutes).
3. Release Pressure: Once the cook time is up, allow the pressure to release naturally for 5 minutes (do not touch the valve). After 5 minutes, carefully hit the release button to let out the remaining pressure and steam. (Always keep your hands and face away from the venting steam).
4. Add Beans & Corn: Use tongs to remove the cooked chicken and set it aside. Add the drained black beans and frozen corn to the pot. Stir well and cover to keep warm while the corn thaws.
5. Shred Chicken & Combine: Using two forks, shred the chicken and discard any pieces of fat or gristle. Return the shredded chicken to the pot and gently stir it through with the bean and corn mixture.
6. Melt Cheese: Turn the Instant Pot to “Sauté” mode for 1 minute to warm everything. Turn it off, then sprinkle the shredded cheese over the chicken mixture. Cover and let the cheese melt for a few minutes before gently stirring it in. Be careful not to stir too much, as this can make the chicken stringy.
7. Serve: Spoon the flavorful Salsa Verde Chicken onto a bed of prepared rice. Top with sour cream, a squeeze of fresh lime juice, fresh cilantro, and diced ripe avocado as desired. Serve immediately and enjoy!

Recipe Notes

Note 1: Salsa Verde Selection: Use a salsa verde brand you personally enjoy. My recommendation is Herdez® Mild Salsa Verde for a widely appealing flavor.

Note 2: Chicken Thighs vs. Breasts: Boneless, skinless chicken thighs are highly recommended for their moisture and flavor. There’s no need to trim the fat before cooking, as it adds to the richness and can be easily removed after the chicken is cooked and shredded. While chicken breasts can be used, they tend to be drier and less flavorful in this particular recipe.

Note 3: The Importance of Freshly Shredded Cheese: For the best melting consistency, always grate your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that prevent them from melting smoothly, resulting in a less creamy finish. Sharp Cheddar is a favorite, but Pepper Jack or Monterey Jack also work wonderfully.

Note 4: Serving Suggestions: This dish is fantastic served over a simple bed of rice. For an extra boost of flavor and convenience, consider using a pre-cooked Cilantro-Lime Ready Rice. Top your bowls with creamy sour cream (light or fat-free options are great), a generous squeeze of fresh lime, a sprinkle of fresh cilantro, and slices of ripe avocado.

Storage: Transfer cooled Salsa Verde Chicken to an airtight container and store in the fridge for up to 3-4 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1 serving
|
Calories: 395 kcal
|
Carbohydrates: 24.3 g
|
Protein: 36.1 g
|
Fat: 17 g
|
Cholesterol: 139.2 mg
|
Sodium: 1053.6 mg
|
Fiber: 7 g
|
Sugar: 5.2 g

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