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    You are here: Home / Crockpot / Salsa Verde Chicken {Instant Pot or Slow Cooker}

    Salsa Verde Chicken {Instant Pot or Slow Cooker}

    Jun 1, 2021 · 1 Comment

    Instant Pot Salsa Verde Chicken

    Anjali
    5 from 1 vote
    Jump to Recipe Pin Recipe
    18 minutes
    salsa verde chicken on a white plate with lemon wedges and cilantro around it

    Instant Pot Salsa Verde Chicken - Boneless Skinless Chicken Breasts cooked in IP with Kosher Salt, Paprika, Ground Cumin, and Homemade Salsa Verde. Packed with flavor this Mexican Salsa Verde Chicken is one of the easiest IP Chicken recipes which you are definitely gonna love. The best part - You can make this in your Slow cooker as well.

    salsa verde chicken on a white plate with lemon wedges and cilantro around it

    Easy Instant Pot Salsa Chicken

    Instant Pot Chicken recipes are so much tastier than the ones we cook on our stovetop. Juicy chicken that gets done in less than 15-minutes is something that the entire family loves.

    In my home, I make Instant Pot Salsa Chicken all the time. Once you've made Salsa Verde Chicken in your Instant pot, you can serve this in so many different ways.

    closeup of salsa verde chicken with cilantro leaves

    You can make:

    • Quesadillas: See this recipe for Taco Bell Chicken Quesadilla and see how to make one.
    • Burritos: Warm tortillas with refried beans, shredded Mexican cheese, and this IP Shredded Chicken.
    • Casseroles - Layer this in a baking dish with tortillas in between. Add Cheese on top and bake until the cheese is bubbly.
    • Enchiladas - Serve them into tortillas and bake with Salsa verde and lots of shredded Mexican cheese on top.
    • Tacos - Skip the hard work and just serve it in a taco. Enjoy ASAP.
    • or you can serve this with rice - Rice goes so well with the juicy IP Shredded chicken.

    Honestly, cooking this Salsa Verde Chicken in Instant Pot is simply a no-brainer! This is such an easy weeknight meal that you will actually want to make it again and again.

    And, the versatility of this recipe, gives you so many options. You can even store the leftovers in your refrigerator and use the rest the next day. Or else, you can wrap it up in a freezer-friendly bag and store it for up to 3 months.

    What is an Instant Pot?

    An Instant Pot is one of the best gadgets that you can buy for your kitchen. It's just been a week that I bought this 6 quart Instant Pot Duo from Amazon and I've been loving it.

    I have been making so many new recipes in my Instant Pot. Basically, an Instant Pot is a modern Pressure cooker that has 7-functions in 1.

    It can Pressure Cook, Slow Cook, Make Yogurt, work as a Rice Cooker, Sautés, Steams, and also makes Porridge. seriously? Who eats Porridge today!!

    My favorite part about my Instant Pot is how I can turn it into a slow cooker and how I can turn it into a saute mode in a matter of minutes.

    In my home, I sauté veggies almost all the time. But, when I actually used my Instant Pot to do that, it was so much quicker and also so much fun and exciting.

    It's like I am actually doing whatever I want - Pressure cooking, sautéeing, Slow Cooking, in just one single pot! That is so damn cool. At the end of the day, all I have to clean up is just one single pot.

    IP Chicken is So Much Easier!

    You can easily make soft, tender, fall apart chicken in your oven or on a stovetop. But the major problem with both these methods is that it takes a LOT of time.

    Cooking Chicken Breasts or Chicken thighs in the oven takes at least 20-22 minutes. But, there is a catch! You don't want them to get too dry.

    Similarly cooking Chicken Breast on the stovetop takes approximately 20-minutes of simmer.

    But, when you cook chicken in your Instant Pot, you need just 8-10 minutes. That's like saving at least 10-12 minutes per recipe.

    Besides the time that you save, chicken cooked in Instant Pot requires very less water. But, when you cook your chicken breast on a stovetop or oven you have to very careful about the amount of water you add.

    So, there you go! Isn't IP Shredded Chicken the best?

    Slow Cooker Salsa Verde Chicken Recipe 

    To cook Salsa Verde Chicken in a Slow cooker, prepare as per the instructions, and then cook on low heat for 6-7 hours. Or on High Heat for 4-5 hours.

    How to Make Salsa Verde Chicken in an Instant Pot?

    Seriously, this is by far, the easiest recipe I have ever come across.

    • Place 1.5 lbs of boneless skinless chicken breasts in your Pressure Cooker.
    chicken with seasoning in an instant pot
    • Add Kosher Salt, Ground Cumin, and Smoked Paprika. Coat your chicken with the seasoning.
    • Pour homemade or storebought jar of Salsa Verde on the chicken.
    chicken breasts in an instant pot with salsa verde sauce poured over them
    • Cover the lid and start your IP on high pressure. Cook for 8-10 minutes. Once done, do a natural pressure release and let the steam come out naturally.
    • Finally, open the lid and shred your chicken using two forks.
    salsa verde chicken in an instant pot with cilantro leaves

    How Do I Serve Salsa Chicken

    The ideas for serving Salsa Chicken are simply endless. You can quickly make Salsa Verde Chicken Enchiladas with some of these IP Shredded Chicken and make a quick weeknight dinner for your family.

    If you don't want to make enchiladas now, you can simply serve this over rice. It tastes excellent with rice.

    How Do I Store any Leftovers & Reheat my Shredded IP Chicken

    First of all, place your chicken on a plate. Let it come down to room temperature. Then cover the plate with plastic wrap. Store this in your refrigerator for up to 3-4 days.

    You can also freeze the shredded IP Chicken. To Freeze this Chicken, just keep it in an airtight container and then freeze it for 3-months.

    To reheat, just place it on a stovetop and warm it through completely.

    Extra Tips:

    • Make sure you check the internal temperature of the chicken with an instant thermometer. You will know that your chicken is fully cooked when it has reached an internal temperature of 165°F.
    • Your cooking time will also differ based on the thickness of your chicken breasts. The general rule of thumb says that 10-minutes cooking time is enough for chicken breasts under 2-inch thickness, similarly, you'll need at least 15-minutes or more to cook chicken breasts that are over 2 inches thick.
    • Release Pressure Naturally. Instant Pot builds a lot of pressure. And this Pressure cooks your chicken faster. So, after you've cooked your chicken, allow the steam to release naturally.
    • When using Frozen Chicken breasts it is best that you do a Natural Pressure release than a quick pressure release. Or else your chicken would be undercooked and would taste rubbery.

    Other Instant Pot Recipes you can try:

    • Instant Pot Thai Cashew Chicken
    • Instant Pot Chicken Tikka Masala Recipe
    • Instant Pot Shredded Hawaiian Chicken Tacos
    • Instant Pot Peach Chicken in Honey Balsamic Sauce

    if you are making this recipe, then please leave a rating below. Also, take a snap and share it on Instagram with #recipemagik. Tag me @recipemagik so that I can see how it turned out.

    salsa verde chicken on a white plate with cilantro leaves
    salsa verde chicken on a white plate with lemon wedges and cilantro around it

    Instant Pot Salsa Verde Chicken

    Instant Pot Salsa Verde Chicken - Boneless Skinless Chicken Breasts cooked in IP with Kosher Salt, Paprika, Ground Cumin, and Homemade Salsa Verde. Packed with flavor this Mexican Salsa Verde Chicken is one of the easiest IP Chicken recipes which you are definitely gonna love.
    Course Dinner, Main Course
    Cuisine Mexican
    Keyword Instant Pot Salsa Verde Chicken, Instant Pot Shredded Chicken Recipe, IP Shredded chicken
    Prep Time 2 mins
    Cook Time 8 mins
    allow pressure to release naturally 8 mins
    Total Time 18 mins
    Author Anjali
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    Ingredients

    • 1-1½ lbs boneless skinless chicken breasts
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • ½ teaspoon salt or adjust as per taste
    • 12 ounces Jar Salsa Vede homemade or storebought
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    Instructions

    • Place Ingredients in pressure cooker: Place all Ingredients in your Pressure cooker.
      chicken with seasoning in an instant pot
    • Pressure Cook: Set Instant Pot to High Pressure and cook for 8-10 minutes.
      chicken breasts in an instant pot with salsa verde sauce poured over them
    • Release pressure naturally: Once the timer goes off, release pressure naturally.
      salsa verde chicken in an instant pot with cilantro leaves
    • Shred and Serve: Once cooked, shred chicken using two forks. Take it out on a plate and serve over rice or in the form of tacos or enchiladas or Quesadillas or Casserole.
      salsa verde chicken on a white plate with lemon wedges and cilantro around it

    Video

    Notes

    • Slow Cooker: To cook Salsa Verde Chicken in a Slow cooker, prepare as per the instructions, and then cook on low heat for 6-7 hours. Or on High Heat for 4-5 hours.
    • The thickness of Chicken: If your chicken is more than 2-inches thick then it will take you at least 15-minutes to cook your chicken.
    • No Water: No need to add any water while cooking chicken. Chicken releases its own juice and there is enough liquid in the Salsa verde sauce.
     

    Nutrition

    Calories: 239kcal
    Nutrition Facts
    Instant Pot Salsa Verde Chicken
    Amount Per Serving
    Calories 239
    * Percent Daily Values are based on a 2000 calorie diet.
    « Apple Crisp Baked Brie
    Salsa Verde Chicken Enchiladas »

    About Anjali

    Hi, I'm Anjali - Thank you for stopping by at Recipemagik.com. I hope you enjoyed your time reading through some of my contents. the voice and the thought behind this website. A mother of twins looking to make life pretty through little things. Stay connected.

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    Comments

    1. Vanessa Martinez says

      August 04, 2021 at 6:46 am

      5 stars
      OMG! The flavors... I didn't have to change anything. The end result was so good. Will make this again. My family loved it. We served this with a taco. Thanks for sharing.

      Reply

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