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    Recipes » Salsa Verde Chicken in the Instant Pot

    Salsa Verde Chicken in the Instant Pot

    Published: Dec 11, 2019 · Modified: Mar 22, 2021 · This post may contain affiliate links · As an Amazon affiliate, I earn from qualifying purchases ·

    Jump to Recipe

    Salsa Verde Chicken is one of my family's favorites because it is endlessly customizable and easy to throw together for a weeknight meal. Whether you make it in an Instant Pot or a slow cooker you don't have to spend too much time in the kitchen to get food out on the table. Originally inspired by the recipe from NYTCooking by Sarah Digregorio.

    two bowls of salsa verde with avocado and cilantro
    perfect for the family
    Jump to:
    • Equipment Needed
    • Ingredients and Substitutions
    • How to serve:
    • Frequently Asked Questions
    • Recipe
    • Reviews

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    Equipment Needed

    If you are following my recipe card then you will need an electric pressure cooker or Instant Pot, as my instruction use that method. However, you can also use a slow cooker or cook this on the stove top!

    Slow Cooker Instructions

    For the slow cooker, cook on high for 4 hours and make sure that you blister the vegetables before adding them so that you get maximum flavor. Ensure that chicken is cooked through before serving. 

    Stove Top Instructions

    First start by blistering the onions, green peppers, and jalapenos in a large pot. Add the chicken and remaining ingredients. Allow to come to a boil, then reduce to a simmer. Simmer for about 30 minutes or until the chicken is cooked through. 

    one bowl of salsa verde over rice
    delicious to top with avocado

    Ingredients and Substitutions

    The number one most important part of making a delicious salsa verde is loving the salsa that you use as the base. Don't use one that you feel just ok about, because then you're going to feel just ok about your final dish. When I first discovered Trader Joe's Green Dragon Hot Sauce I put it on everything for a week. I loved how different and wonderful it tastes with so much flavor. That's how you want to feel about the the one you use. I love the dragon hot sauce so I absolutely loved the flavor of my dish.

    I wanted more chunk to my salsa verde chicken so I added a lot of vegetables like corn and onion. If you like a more soupy version, reduce the amount of onion, pepper and corn. Or feel free to add vegetables you like better! Anything you'd find in a Mexican restaurant would make sense here. I also charred my vegetables before pressure cooking them because I like the flavor that comes from getting that maillard reaction on the vegetables. There is a distinctive flavor that comes with browned food that adds more dimension. My recommendation is to brown whichever veggies you chose.

    a cutting board with chopped ingredients and a bottle of trader joes dragon hot sauce
    use ingredients you have on hand
    • Onion- I'm the kind of person who puts an onion into everything I make. If you are low carb or dislike onions you can omit. I recommend sautéing them with the bell peppers and jalapeno until they are starting to caramelize for the best flavor addition before adding the remaining ingredients.
    • Bell Pepper- Sometimes I use a red bell pepper, sometimes I use a green one, sometimes I leave it out if I don't have one handy.
    • Jalapeno- If you don't want your salsa verde to be spicy then omit. If you like the flavor and just want to tone it down, then remove the seeds before dicing.
    • Chicken- You can use your preference of boneless skinless chicken. I prefer thighs just in general, but you can also use skinless chicken breasts as well. Omit if you are vegetarian of course!
    • Favorite Green Salsa- As noted above this is the most important part! You must use a salsa that you love. My family has also substituted a jar of 505 Green Chile Salsa because we are from New Mexico and believe it goes on everything. 
    • Corn- I think the color here is great and adds a bit of sweetness to the dish. I enjoy using Trader Joe's Roasted Corn because it's easy to keep around and I love the flavor.
    • Hatch Green Chiles- Omit if you don't have any, but I highly recommend trying hatch green chile from New Mexico! Amazing on everything. 
    • Seasonings- I like the boost of flavor that you get from garlic, onion and cumin. Really amps up the flavor of the entire dish.
    • Limes- I think that any Mexican dish calls for finishing with a squeeze of lime juice. It brightens up the flavors and that acidity adds a lot to the final dish.
    • Cilantro- I love fresh cilantro, but if you are of the group who think it tastes like soap, please feel free to omit.
    • Green Onion- I'm a big fan of adding something crunchy on top of a saucy dish because it gives you a better mouthfeel. 
    two bowls of salsa verde with chicken and a few bowls of good toppings such as avocado, lime wedges, and cilantro
    put toppings in small bowls so your entire party can create their own dish

    How to serve:

    So you have a big batch of salsa verde with chicken... now what? There are SO many ways that you can use it up and keep it interesting on the menu rotation.

    • Enchiladas- When making the salsa verde, omit the chicken. Instead, put your shredded meat of choice (pork would be amazing) in tortillas rolled into the bottom of a casserole dish. Cover with salsa verde and cheese and bake until nice and bubbly.
    • Tacos- Same as with the enchiladas, fill tacos with shredded meat of choice, and top with salsa verde sauce.
    • Rice Casserole- If you're prepping meals ahead of time then turn your salsa verde into a casserole. Line a casserole dish with rice and a generous amount of lime juice, top with salsa verde and bake until bubbly. I like topping with cotija cheese before serving.
    • Nachos- This makes amazing nachos! Simply cover a baking sheet with chips, top with the salsa verde, then add cheese. Bake in the over for about 10 minutes until the cheese has melted. Top with sour cream, onions, and avocado. 
    • Chilaquiles- This is one of my favorite ways to use up leftovers! Check out the recipe for the best chilaquiles.

    Frequently Asked Questions

    What is salsa verde good with?

    Anything Mexican! I love to serve this with tortilla chips or rice. You could also top with sour cream or cheese.

    What is salsa verde made of?

    Typically salsa verde is just a green salsa made with tomatillos instead of red tomatoes.

    Can you freeze leftovers?

    You can freeze leftovers by storing in a ziplock freezer bag and removing all the air. Reheat over the stove. You could also combine all ingredients in the bag and freeze before cooking. Add to pressure cooker and pressure cook for 30 minutes or until fully cooked.

    What if I don't like spicy food?

    Use a mild green salsa and omit jalapenos and green chile. You can always serve sautéed jalapenos on the side for anyone who does like spicy food.

    I can't wait for you to try this and see what changes you have made to make this yours! Let me know what you think and tag me in your pictures @thatzestlife! You may be the source of my next inspiration.

    If you like this, use the leftovers to make Chicken Chilaquiles! Super simple and extra delicious.

    Recipe

    two bowls of salsa verde with avocado and cilantro

    Instant Pot Salsa Verde Chicken

    Salsa Verde Chicken is a go-to recipe for busy weeknights; it's easy to make in the Instant Pot, and you can serve it as enchiladas or in a chicken bake with rice. It's one of my favorite Instant Pot recipes because it's packed with flavor, and it's low carb too! You can also use your favorite salsa verde in the recipe; I like to use Trader Joe's Green Dragon Sauce because it has great flavor and is spicy! Use your favorite green salsa and you will love this dish too.
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Course Main Course
    Cuisine Mexican
    Servings 6 servings
    Calories 300 kcal

    Equipment

    • Pressure Cooker/Instant Pot

    Ingredients
      

    • 1 onion, diced
    • 1 green pepper, diced
    • 1 jalapeno, diced (seeds removed if you don't like things too spicy)
    • 2 pounds boneless skinless chicken thighs, sliced
    • 18 oz favorite green salsa (I love Trader Joe's green dragon hot sauce)
    • 2 cups frozen corn (I use Trader Joe's roasted frozen corn)
    • ½ cup hatch green chiles, diced
    • 1 tbsp ground cumin
    • 1 tbsp ground garlic
    • 1 tbsp ground onion powder
    • 2 limes cut into wedges
    • 1 bunch cilantro, chopped
    • 1 bunch green onion, chopped (white and green parts)

    Instructions
     

    • In a skillet over high heat, add 1 tbsp oil and roast onions, green peppers, and jalapenos until starting to brown. Add onion, garlic, and cumin powders and stir to combine, until fragrant.
    • Add chicken, salsa, frozen corn, green chiles, and onion spice mixture to the Instant Pot. Stir to combine. Set Instant Pot to Manual and let come to pressure for 8 minutes then allow the pressure to release naturally for 10 minutes then release remaining pressure. If sauce is too thin, remove chicken and allow the salsa verde to simmer until reduced. Return chicken.
    • Serve hot over rice, as tacos, over chips, in tacos etc. Garnish with lime wedges, cilantro, and green onion.

    NOTES

    You can saute you veggies in the Instant Pot using the "saute" function. I don't prefer that method because I like having control over the heat and getting a really good blister on my vegetables. If you want a 1 pot wonder, go for it all!

    Nutrition

    Calories: 300kcalCarbohydrates: 23gProtein: 32gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 144mgSodium: 797mgPotassium: 834mgFiber: 3gSugar: 7gVitamin A: 830IUVitamin C: 30mgCalcium: 49mgIron: 3mg

    If you make this recipe, be sure to tag @thatzestlife in your photo! I would love to see what you made!

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    Comments

    1. Jennifer

      December 12, 2019 at 2:08 am

      5 stars
      I made this tonight with only a few changes, and it was absolutely delicious! Honestly one of the best burrito bowls I’ve made. The spices are well balanced and compliment the other flavors in the dish. Thank you for posting!

      Reply
      • Megan

        December 14, 2019 at 2:09 am

        I’m so glad that you enjoyed it! I would love to know what changes you made to make it yours.

        Reply
    2. Renee

      December 14, 2019 at 3:13 pm

      I’m buying the ingredients to try this ASAP and use the leftovers to make your breakfast! Can’t wait! The pictures look amazing.

      Reply
      • Megan

        December 19, 2019 at 9:41 pm

        Can’t wait to see what you do with it!

        Reply
    3. Renee

      December 19, 2019 at 2:32 am

      5 stars
      Made it tonight and it was delicious! Had an instant pot fail, it wouldn’t seal, so I cooked it on the stove. I made the recipe as written except I didn’t have a green pepper, only an orange one. My chicken was frozen so I cooked it a bit longer. I also added diced avocado before serving. The green chile I used was hot so the dish had a good bit of spice. Perfect weeknight meal because with wasn’t hard to do! Will definitely make it again!!

      Reply
      • Megan

        December 19, 2019 at 9:41 pm

        I’m so glad you enjoyed it! Cooking from frozen makes it even more simple to make on a weeknight and it just goes to show you that you can make this without an instant pot in a flash! Thanks for making it!

        Reply
    4. Michelle Cole

      January 05, 2020 at 6:33 pm

      5 stars
      Love, love, love this! Although my husband and I have differing opinions on how spicy to make it. It was really delicious.

      Reply
      • Megan

        January 08, 2020 at 2:50 am

        I'm so glad that you enjoyed it! I hear you on having to adjust for different spice levels. I usually saute jalapenos to top mine off with and leave out the jalapenos in the dish to account for those crazy people who don't like it spicy!

        Reply
    5. Blaine

      January 07, 2020 at 4:56 pm

      5 stars
      I am a very inexperienced cook, but this recipe was simple and easy to follow. It cooked up in no time at all and was so easy to just throw in the instant pot and let it go! The meal turned out great and tasted amazing! Saved the extra as meal prep for my lunches throughout the week. 10/10 would recommend!

      Reply
      • Megan

        January 08, 2020 at 2:51 am

        It's a great dish for those just starting out cooking! It makes me happy that you were able to follow it and enjoyed it!

        Reply
    6. Shellee

      January 06, 2021 at 3:57 pm

      5 stars
      Ok, I love this recipe. It's delicious and easy and so comforting. One of the things I love about it is how adaptable it is. You don't have any jalepeno peppers? It's ok, leave it out and it's still amazing (I don't like too spicy anyway). You don't have any Dragon Sauce? It's ok, just use whatever salsa verde you have and it's still great. I've literally used a different one every time!

      Reply
      • Megan

        January 07, 2021 at 1:18 am

        I love that! Thank you so much for sharing. That is exactly what I want you to take away from my recipes! How to make it the way you like with what you have!

        Reply

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    Welcome to That Zest Life

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    I am here to help you take recipes that you find anywhere and make them your own and even better. Follow the recipes or read all my suggestions of what you might do to mix them up! Cooking is all about making sure it tastes good to you but it takes practice! Follow along on my journey through healthy and not so healthy eating while I live my zest life.

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