Make a flavorful dish with ease by following this Instant Pot Chicken Salsa Verde recipe. Let the Instant Pot do most of the work for you while you make a hearty chicken dish full of flavor.
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Instant Pot Chicken Salsa Verde
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When you want to try something new that will taste good, impress your loved ones, and leave you coming back for more, make the Instant Pot Salsa Verde Chicken because you will not be disappointed. There are different ways to serve Green Salsa Chicken, whether you like tacos, rice, or other extras that will go great with this slightly spicy chicken. If you want to make a unique meal that will not take you long to prepare, this is a good recipe to prepare.
Ingredients Needed to Make Instant Pot Chicken Salsa Verde
You need to have specific ingredients to prepare the Instant Pot Chicken Salsa Verde. The ingredients needed include:
- Poblano Peppers. Chop your poblano peppers into small pieces to add some heat to your chicken.
- Green Bell Pepper. Remove the seeds and chop your bell pepper into pieces.
- Jalapeno. The jalapeno is optional but is a great choice for those who like things a bit spicy. Chop it into pieces.
- Red Onion. Like the bell pepper and several other ingredients, you will need to chop your red onion into small pieces.
- Chicken Breast. You can use chicken breast or chicken thighs for this recipe, but make sure to remove the skin and bone beforehand.
- Salsa Verde. Use a jar of your favorite brand. I most often use this brand if I have it on hand.
- Lime Juice. The acidic punch of the lime juice goes great with this flavorful dish.
- Cilantro. Use the cilantro to garnish the chicken after you cook it in the Instant Pot.
There are just a few other ingredients needed to make the dish, including minced garlic, olive oil, frozen corn, salt, and pepper.
How to Make Salsa Verde Chicken Tacos
The first thing you need to do is saute your peppers and onions. You can do this in the Instant Pot by adding olive oil to it, putting it on the saute setting, and tossing the peppers and onions into it, cooking them for about five minutes.
You may then add the garlic, stir it in, and turn your Instant Pot off. In the meantime, put your pieces of chicken on top of your freshly sauteed peppers and onions, sprinkle the mixture with salt and pepper, and then add both the frozen corn and Salsa Verde on top.
Put the lid on the Instant Pot, make sure you allow it to vent, and then set it for 15 minutes on manual. As soon as you hear a beeping noise, let your Instant Pot release naturally for the next 10 minutes before venting it.
You can remove the chicken, use two forks to shred it into pieces, and then put it back in the pot. Add your lime juice, mix well, cook on manual for another two minutes, and then serve.
How to Store the Chicken Salsa Verde
Keep the Chicken Salsa Verde in a food storage container and put it in the fridge or freezer. If you place the chicken in the fridge, it can stay good for three days. However, you can keep it frozen for up to six months, which is great if you want to make the meal in advance to serve later for your family to eat together.
Ways to Serve the Instant Pot Chicken Salsa Verde
Not sure how to serve this meal? There are several ways to serve Salsa Verde. It all depends on your preference. Some people enjoy eating it like a taco with corn tortillas. If you plan on eating it like a taco, you can add some of your favorite toppings on top of the chicken, such as shredded cheese and sour cream. It would also be great in this: Leftover Rice Burrito Bowl
You may also want to garnish with extra cilantro if you love the fresh taste that it brings to the dish. Besides eating it on top of corn tortillas, you can have your Instant Pot Chicken Salsa Verde on top of a bed of white rice or cauliflower rice.
The great thing about this recipe is that you can use it for so many meals. That means double up and freeze some to save you time and money!
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MORE INSTANT POT RECIPES
Not going to lie…we love our Instant Pot. It’s just a great way to salvage some time in the kitchen. Here are a few more recipes to make use of this gadget.
- Easy Instant Pot Bacon Cheeseburger Soup
- Instant Pot Meatballs
- And for the holidays…you can’t go wrong with this: Instant Pot Cranberry Butter
- 2 poblano peppers, chopped
- 1 green bell pepper, chopped
- 1 jalapeno, chopped (optional)*
- 1 cup chopped red onion
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 pounds chicken breast or thigh
- ½ cup frozen corn
- 1 16 ounce jar salsa verde
- 1 tablespoon lime juice
- Salt & pepper to taste
- Fresh cilantro for garnish
- Set Instant Pot to Saute. When hot, add olive oil to pan and saute the chopped peppers and onion for 5 minutes. Add garlic, give it a stir, and turn Instant Pot off.
- Place chicken pieces on top of sauteed veggies. Sprinkle with salt and pepper to taste. Next, add the corn, then pour salsa over the top.
- Secure lid of the pot with vent set to seal. Press the Manual button and set it for 15 minutes.
- When Pot beeps, allow it to natural release for 10 minutes. Then turn vent to open to release any remaining pressure.
- Open the Instant Pot and remove the chicken pieces to a plate. Shred the chicken with two forks, then return chicken to Pot. Pour lime juice in and stir together, making sure chicken is well covered with the liquid from the salsa.
- Place lid back on and set vent to seal. Set manual cook time for 2 minutes. When Instant Pot beeps, you may either do a manual vent, if serving right away. Or if you have the time, allow to natural release for up to 10 minutes, to allow the flavors longer to meld together.
- Open the pot and stir. Serve as tacos on corn tortillas with your favorite toppings. Garnish with cilantro.
- Save leftover chicken covered in the fridge. The next day you can warm and serve over rice with your favorite toppings
*If you like it spicy, add a chopped jalapeno. Taste your salsa to decide if it is the level of spicy you prefer - and note that the spiciness will be much less concentrated and more subtle when the chicken has cooked in it. I used “medium” salsa and still needed to add about ½ of a chopped jalapeno (and I don’t like it “spicy”!)
-Salsa Verde is salsa made with roasted tomatillos and green chiles, hence the green color
-this recipe makes 8 servings, which is enough for two meals for a family of four. Cook once, eat twice! For variety, it can be served in tortillas as burritos or tacos, in a bowl over rice, or in a salad.
-will keep in the fridge covered for up to 3 days, or frozen for up to 6 months.