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.
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.
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.
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 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! 😀
- 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
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Make sure the stainless steel insert is in your Instant Pot.
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Add chicken stock (or water) and lime juice to insert. Place chicken breasts in liquid.
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Sprinkle salt, pepper, chili powder and cumin over chicken.
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Drizzle honey over chicken, top with garlic.
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Pour salsa verde over chicken. Do not stir.
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Close lid, set valve to sealing position (newer models do not require that).
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Press manual setting, make sure your IP is set to cook at HIGH pressure.
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Set timer to 15 minutes. The IP will beep and start coming to pressure, which will take about 10 minutes.
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Once the timer is done, wait 2 minutes, then switch the valve to venting to release pressure.
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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.
This chicken can be served over rice, as filling in tacos and enchiladas and added to casseroles.
Miriam says
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.
Anna says
I hope you loved it!
Colleen says
I have a pressure cooker and no insert. Can this be done without the insert?
Thank you!
Betty says
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.
Robyn Garber says
I am going to try this. How long would I cook it with one bone in split chicken breast?
Gina says
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.
Anna says
Haha! Perfect! Thank you so much, Gina!
Ishtar says
cooking this one tonight Anna!!
Anna says
Yay! I hope you love it!
Olivia says
What would be the cook time if using chicken thighs?
Becca B says
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.
Anna says
Hi Becca! I mention the stainless steel insert because it is the most common. You can use any insert you have. Hope this helps!
TTye says
Can you cut out the honey – what do you think would be the result?
Donna says
How could you cut the time down to 6. Min if wanting to add a pot of rice in as well?
Anna says
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.
Shane Durfey says
Can you cook with frozen chicken breasts?
Katerina says
I absolutely LOVE this recipe!! It sounds incredibly delicious!!
Anna says
Thanks, Katerina!
Becky Hardin says
I love that you cook this in the instant pot! And how delicious this is!
Anna says
Thanks, Becky!
Ruby Zuniga says
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.
Anna@CrunchyCreamySweet says
That’s wonderful! I love that you used tangerines! Thank you for trying my recipe, Ruby!
Terri says
Oh Anna! I have just found you. Can’t wait to try all your beautiful recipes. Thanks for the help!
Anna@CrunchyCreamySweet says
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!
Krissy says
Such an easy healthy recipe. LOVE IT!
Anna@CrunchyCreamySweet says
Thank you, Krissy!
Suzy says
Loving this Instant Pot recipe! So flavorful and easy to put together.
Anna@CrunchyCreamySweet says
Thanks, Suzy!