Salsa Verde Chicken Cooked in an Instant Pot
Years ago, we shared these delicious salsa verde chicken enchiladas, which received rave reviews. Inspired by its success, we couldn’t resist sharing another recipe featuring our beloved salsa verde. Packed with the vibrant flavors of tomatillos, peppers, cilantro, lime, and garlic, salsa verde adds a burst of flavor to any dish. In this recipe, we highlight the incredible flavors of salsa verde by infusing them into tender and flavorful chicken cooked in a pressure cooker.
How to Cook Chicken in an Instant Pot
To cook chicken in an Instant Pot, follow these easy steps: In our recipe, we are using 1 pound of thawed boneless chicken breasts, so the cook time is 8 minutes with a 5 minute natural release. You can also use boneless, skinless chicken thighs for this recipe. Can You Use Frozen Chicken in the Instant Pot? You can cook frozen chicken in an Instant Pot (or electric pressure cooker). There will be a longer preheat and cook time for frozen chicken compared to thawed. Frozen chicken breasts should take around 10 to 12 minutes.
How to Make Amazing, Flavorful Instant Pot Chicken
If you can add ingredients to a pot and close a lid, you can make this chicken! As you can see from the steps above, cooking chicken in an Instant Pot is EASY. You could just use water or broth for the liquid in the bottom of the pot, but for the best, most flavorful chicken, use salsa verde (also called tomatillo salsa). We love serving the chicken with rice; try our cilantro lime rice or wrapped in homemade flour tortillas (the best!).
More Instant Pot (Pressure Cooker) Recipes
Our Favorite Bone Broth is made in a pressure cooker. Think of bone broth as a more intense, velvety broth. It can be used in recipes calling for stock or broth, but also doubles as a delicious and comforting soup to enjoy by itself. Instant Pot Pot Roast is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Our Ultimate Pulled Pork is amazing when made in a pressure cooker. See our tips as well as how to make it in a slow cooker. These Instant Pot Eggs could not be simpler! If you are looking for a 100% foolproof method for how to cook hard or soft boiled eggs, this is it.
2 garlic cloves, minced 2 cups salsa verde or green enchilada sauce, try our homemade salsa verde, see notes Salt, to taste 1 pound boneless, skinless chicken breast or thighs 1/2 cup sour cream Handful fresh chopped cilantro 2Nestle the chicken into the warmed salsa then secure the lid. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 8 minutes. Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes. 3When the cook time is up, do not immediately open the lid and instead let the pressure naturally release for about 5 minutes. After 5 minutes, release the remaining pressure by using the quick release button (be careful to keep your hands and face away from the venting steam). 4Transfer the chicken to a cutting board and use two forks to shred it (you can also do this in the in the pot itself). Stir the shredded chicken, sour cream and the cilantro into the salsa verde sauce. Serve over rice, cooked grains or in tortillas.
