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    You are here: Crunchy Creamy Sweet / Instant Pot / Instant Pot Salsa Verde Chicken Recipe

    Instant Pot Salsa Verde Chicken Recipe

    Published: Mar 30, 2019 · Modified: Nov 7, 2019 by Anna 33 Comments · This post may contain affiliate links.

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    Instant Pot Salsa Verde Chicken with honey and lime, made in just 25 minutes! Perfect filling for tacos, enchiladas or served with rice.

    Just like my Instant Pot Chicken Tacos and Instant Pot Chicken Fajitas, this recipe is quick and easy and requires only a few ingredients.

    Close up shot of Instant Pot salsa verde chicken in white bowl.

    INSTANT POT SALSA VERDE CHICKEN

    One of the easiest chicken dishes you can make in your Instant Pot is this Salsa Verde Chicken. I used boneless skinless chicken breast and cooked it in chicken stock (you can use water), lime juice, honey, spices and salsa verde. Once it's done, all you need to do is shred it and it's ready to be served. It's also perfect for meal prep as it can be made ahead for various dishes.

    Overhead shot of shredded salsa verde chicken in white bowl.

    How to make Instant Pot Salsa Verde Chicken?

    • Make sure the stainless steel insert is in your Instant Pot.
    • Add chicken stock and lime juice to Instant Pot insert. Place chicken in liquid.
    • Sprinkle seasoning over chicken. Drizzle honey and add garlic on top. Pour salsa verde over chicken. Do not stir.
    • Close lid, set valve to sealing and cook chicken on a manual setting for 15 minutes.
    • Once the timer is done, wait 2 minutes, then release the pressure. Open lid and shred chicken.

    Can I use Frozen Chicken to make this dish?

    Yes, you can use frozen chicken breasts to make this dish. Add 3 more minutes to cooking time. Also, the Instant Pot will take longer to come to pressure since the chicken is frozen.

    Overhead shot of two chicken breast and salsa verde in Instant Pot.

    How to serve Salsa Verde Chicken?

    • tacos
    • enchiladas
    • with rice
    • in casseroles

    Can I freeze this chicken?

    Yes, cooked salsa verde chicken can be frozen. Make sure to cool the chicken completely after pressure cooking. Then divide into freezer bags (portion our for specific meals) and freeze for up to 3 months.

    More Instant Pot Chicken Recipes:

    Instant Pot Chicken Tacos

    Instant Pot Chicken Fajitas

    Instant Pot Whole Roasted Chicken

    More Instant Pot Chicken Recipes.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Instant Pot Salsa Verde Chicken shredded in a bowl.

    Instant Pot Salsa Verde Chicken

    Author: Anna
    Instant Pot Salsa Verde Chicken with honey and lime, made in just 25 minutes! Perfect filling for tacos, enchiladas or served with rice.
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    coming to pressure 10 mins
    Total Time 20 mins
    Course Dinner
    Cuisine Mexican
    Servings 4 people
    Calories 281 kcal

    Ingredients
     
     

    • 1.5 lbs boneless skinless chicken breast
    • 1/4 cup chicken stock or water
    • 3 tablespoons lime juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 3 tablespoons honey
    • 2 teaspoon minced garlic
    • 1 cup salsa verde I used Herdez, mild

    Instructions
     

    • Make sure the stainless steel insert is in your Instant Pot.
    • Add chicken stock (or water) and lime juice to insert. Place chicken breasts in liquid.
    • Sprinkle salt, pepper, chili powder and cumin over chicken.
    • Drizzle honey over chicken, top with garlic.
    • Pour salsa verde over chicken. Do not stir.
    • Close lid, set valve to sealing position (newer models do not require that).
    • Press manual setting, make sure your IP is set to cook at HIGH pressure.
    • Set timer to 15 minutes. The IP will beep and start coming to pressure, which will take about 10 minutes.
    • Once the timer is done, wait 2 minutes, then switch the valve to venting to release pressure.
    • Carefully open the lid away from your face, remove chicken onto a plate and shred with forks. Return chicken to IP and stir in with liquid.

    Notes

    This chicken can be served over rice, as filling in tacos and enchiladas and added to casseroles.

    Nutrition

    Calories: 281kcal | Carbohydrates: 18g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 921mg | Potassium: 781mg | Sugar: 16g | Vitamin A: 480IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg
    Tried this recipe?Leave a comment with rating below!

    More Instant Pot Recipes

    • Instant Pot Applesauce
    • Best Instant Pot Teriyaki Chicken
    • Instant Pot Corned Beef
    • Instant Pot Turkey Stock

    Reader Interactions

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      Recipe Rating




    1. Tia G. says

      July 02, 2022 at 5:47 pm

      5 stars
      This recipe has become a staple in our house as my youngest requests it at least every other week. It's so simple, and I always keep a jar of Salsa Verde in the house in case he asks for it. (I have tried a few, but typically use the Wegmans brand, as I think it's got the best flavor!) The flavors are great together and it's something everyone in our family enjoys! Thanks so much for this fantastic recipe!

      Reply
      • Anna says

        July 08, 2022 at 4:32 pm

        Thank you for making my recipe, Tia! I am so glad it made dinner time easier!

        Reply
    2. Jen says

      June 23, 2022 at 3:37 pm

      5 stars
      Love the IP chicken taco (I used Herndez sauce also) recipe. Of course it’s fast and easy to put together, and it tastes great- the secret ingredient is the honey. Love the sauce it makes, perfect ratios. Big hit!

      Reply
    3. Rachel says

      March 03, 2022 at 6:20 pm

      5 stars
      A staple for meal prep in our home. Thank you for putting the 18min for frozen chicken breast instructions as well. If I’m really lazy I just sub in siete mild taco seasonings for the seasonings part. If
      I’m not too lazy after it’s done I’ll sauté it with some nutritional yeast to thicken it up. For the green salsa, the tomatillo green salsa from Trader Joe’s is amazing for this recipe. Thank you again for sharing this easy and amazing recipe. Clean up is so easy making it in the insert and my family absolutely loves this recipe!

      Reply
    4. Rochelle says

      February 13, 2022 at 4:19 pm

      5 stars
      I have made this dozens of times. It’s always a hit. I especially like it on homemade nachos. Friends demand it!

      Reply
    5. Miriam says

      August 21, 2021 at 3:38 pm

      Making this recipe right now. I didn't have herdez green salsa so I substituted with macayos green enchilada souce. I hope it still works. Thank you for sharing your recipe.

      Reply
      • Anna says

        September 02, 2021 at 9:34 pm

        I hope you loved it!

        Reply
    6. Colleen says

      April 25, 2021 at 12:44 pm

      I have a pressure cooker and no insert. Can this be done without the insert?

      Thank you!

      Reply
      • Betty says

        September 06, 2021 at 2:11 pm

        By stainless steel inert, I believe she means the actual pot part (see pictures). And yes you would need that part. But I dont think you need a rack or any other insert.

        Reply
    7. Robyn Garber says

      February 20, 2021 at 2:57 pm

      I am going to try this. How long would I cook it with one bone in split chicken breast?

      Reply
    8. Gina says

      April 13, 2020 at 3:37 pm

      Playing a little game I like to call Use All the Random Condiments in My Fridge to Make Up for a Disappointing Grocery Delivery. Salsa Verde was one. Thanks! Planning to use it in quinoa bowls with roasted sweet potato and maybe some spinach.

      Reply
      • Anna says

        April 16, 2020 at 4:48 pm

        Haha! Perfect! Thank you so much, Gina!

        Reply
    9. Ishtar says

      April 11, 2020 at 1:07 pm

      cooking this one tonight Anna!!

      Reply
      • Anna says

        April 11, 2020 at 4:09 pm

        Yay! I hope you love it!

        Reply
    10. Olivia says

      January 19, 2020 at 11:15 am

      What would be the cook time if using chicken thighs?

      Reply
    11. Becca B says

      January 12, 2020 at 3:16 pm

      May I please ask, why do you say to use the stainless steel insert, specifically? I like my non-stick insert.
      Love your recipes.
      Thanks,
      Becca B.

      Reply
      • Anna says

        January 12, 2020 at 4:03 pm

        Hi Becca! I mention the stainless steel insert because it is the most common. You can use any insert you have. Hope this helps!

        Reply
    12. TTye says

      January 11, 2020 at 9:27 pm

      Can you cut out the honey - what do you think would be the result?

      Reply
    13. Donna says

      October 19, 2019 at 12:19 pm

      How could you cut the time down to 6. Min if wanting to add a pot of rice in as well?

      Reply
      • Anna says

        October 19, 2019 at 12:54 pm

        Hi Donna! I did not test this recipe with 6 minute cooking time and rice. If you want the chicken shreddable, you will need to cook it for 15 minutes, as the recipe recommends.

        Reply
    14. Shane Durfey says

      August 28, 2019 at 11:37 am

      Can you cook with frozen chicken breasts?

      Reply
    15. Katerina says

      April 01, 2019 at 7:55 am

      5 stars
      I absolutely LOVE this recipe!! It sounds incredibly delicious!!

      Reply
      • Anna says

        April 02, 2019 at 8:41 pm

        Thanks, Katerina!

        Reply
    16. Becky Hardin says

      March 31, 2019 at 5:33 pm

      5 stars
      I love that you cook this in the instant pot! And how delicious this is!

      Reply
      • Anna says

        April 02, 2019 at 8:41 pm

        Thanks, Becky!

        Reply
    17. Ruby Zuniga says

      March 31, 2019 at 1:28 pm

      This recipe is delicious. I made it today. I didn't have line juice, so I squeezed 2 tangerines into it. It's so yummy. Thank you.

      Reply
      • Anna@CrunchyCreamySweet says

        March 31, 2019 at 1:30 pm

        That's wonderful! I love that you used tangerines! Thank you for trying my recipe, Ruby!

        Reply
    18. Terri says

      March 31, 2019 at 12:52 pm

      Oh Anna! I have just found you. Can't wait to try all your beautiful recipes. Thanks for the help!

      Reply
      • Anna@CrunchyCreamySweet says

        March 31, 2019 at 1:25 pm

        Hi Terri! Welcome to my blog! If you ever have any questions about recipes or requests for new ones, feel free to let me know. I am always happy to help! Have a beautiful day!

        Reply
    19. Krissy says

      March 31, 2019 at 8:56 am

      5 stars
      Such an easy healthy recipe. LOVE IT!

      Reply
      • Anna@CrunchyCreamySweet says

        March 31, 2019 at 12:07 pm

        Thank you, Krissy!

        Reply
    20. Suzy says

      March 30, 2019 at 8:27 pm

      5 stars
      Loving this Instant Pot recipe! So flavorful and easy to put together.

      Reply
      • Anna@CrunchyCreamySweet says

        March 31, 2019 at 12:08 pm

        Thanks, Suzy!

        Reply

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