Instant Pot Salsa Verde Chicken
Tender shredded chicken cooked in bright salsa verde for an easy, flavorful meal.
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 tablespoon garlic, minced
- 1/3 cup chicken stock or pineapple juice
- 1 cup salsa verde
- 1 tablespoon honey
- 2 pounds boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1 lime, juiced optional
Instructions
- Set the Instant Pot to Sauté and heat the olive oil until shimmering.
- Add the diced onion and cook, stirring occasionally, until softened, about 3–4 minutes.
- Add the minced garlic and sauté for about 30–60 seconds until fragrant.
- Pour in the chicken stock (or pineapple juice), salsa verde, and honey, and scrape the pot bottom to release any browned bits.
- Submerge the chicken breasts in the sauce and sprinkle with salt. Secure the lid and set the valve to sealing.
- Cook on High pressure according to chicken state and size: fresh small (6 oz) breasts 6 minutes, fresh large (8–10 oz) breasts 8 minutes; frozen small 10 minutes, frozen large 12 minutes.
- When the cook time ends, allow a natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Open the lid, shred the chicken directly in the salsa verde liquid with two forks to keep it moist.
- Stir in the lime juice, if using, taste and adjust seasoning, then serve or use as desired.
Equipment
- 6–8 quart electric pressure cooker (Instant Pot)
- Wooden spoon or spatula
Notes
- Boneless skinless chicken thighs can be used with the same timing.
- Use a good-quality salsa verde for best flavor.
- Omit honey or use maple syrup for a Paleo option.
- If using pineapple juice, you can omit the honey.
- Freeze leftovers for up to 3 months.
- To reheat from frozen in the Instant Pot, break up and heat on Sauté 5 minutes, then pressure cook 5–8 minutes.