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Instant Pot salsa verde chicken is a mild and dreamy shredded chicken recipe for when you’re craving Mexican flavours but without the sparks. Chicken breasts are steeped in gentle cumin, garlic, chili (to your taste) and tangy and zesty tomatillo salsa -that’s what makes it green, btw. Ready in an Instant (just 20 minutes), this versatile, mouthwatering meat has multiple recipes to explore…
Like your Mexican chicken with more heat and drama? This pulled chicken taco recipe is made with chilli powder, smoky chipotle paste, and deep red tomatoes, also featuring the Instant Pot!
My This is an affiliate link.Instant Pot is one of my most overworked appliances. That, along with my This is an affiliate link.slow cooker, has been my trusty fallback guy for years. Especially the busiest years when I had a full-time teaching job and two kids under my roof who needed feeding almost straight after school was out.
I look back and wonder how I did it sometimes. And then I remember, meticulous organisation and lifesaving low-prep, hands-off recipes like this one. This one, Instant Pot risotto, Instant Pot brisket, and Instant Pot cheesy potato soup amongst others!
If you’re juggling a hectic, wonderful, house full of madness and work, take these recipes, may they serve you well.
Chicken and salsa verde
Salsa verde literally means ‘green sauce’. This tasty little condiment dates back to Aztec times and is used today to liven up all kinds of Mexican fare, i.e. a sprinkle on your taco, a drop or two on your nachos, or just bathe whole chicken breasts in it for a soupy-stew of pulled chicken!
But what’s in it? Whereas red salsa has a reputation for being spicier, and is made from mostly red ingredients: tomatoes, chillies, red (and white onions), garlic, coriander and lime, salsa verde is known for its tanginess and is made from mostly green: tomatillos, jalapenos, garlic, onion, coriander and lime.
Toma-what-now? Tomatillos are tiny little green fruits with a sour to tart flavour profile. In the UK, we would recognise them as a green physalis (usually orange with a papery lantern surrounding them), similar in flavour to a gooseberry. In the US, they are known as cape gooseberries or golden berries or Peruvian groundberries.
It’s this unique sourness that brings the refreshing zing to the green salsa chicken. Chicken has a sweetness to it that is mild and familiar, stew it in tomatillo salsa and you have an irresistibly moreish Mexican chicken ready to be used in your favourite dish.
Recipe tips and notes
- As a break from my norm, I’ve used chicken breasts for this recipe. You can totally use (boneless) thighs if that’s what you prefer though.
- I recommend cutting chicken breasts in half unless they are particularly small. They’ll cook faster and be easier to shred.
- Green tomatillo salsa is the flavour-maker in this dish. It packs a fruity punch that permeates the meat. In the UK, I buy Gran Luchito. American readers, you have plenty to choose from!
- This recipe was developed for your convenience but if you have some time to spare, make my Chile Verde (Green Chili). Similar flavours but the salsa verde is made from scratch and the recipe uses pork instead of chicken.
- This is an affiliate link.Instant Pot pulled chicken is the most basic recipe to prepare with arguably, the greatest flavour impact.
- What’s more, it’s highly versatile so you’ll be making it on the regs.
- I’ve made shredded chicken tacos this time, but you could use the steeped, tender meat for any of your favourite Mexican-inspired meals (check out the suggestions below!).
- No Instant Pot? No problem! Follow my recipe instructions and keep things hands-off with your This is an affiliate link.slow cooker.
Serving suggestions
There’s more than one way to serve a salsa verde chicken! While I’ve served mine on a puppy-soft flour tortilla taco-style, I said, ‘multiple recipes to explore’ and I meant it! This adaptable pulled chicken can:
- fill enchiladas for the ultimate Mexican comfort food.
- stuff burritos for the best of both; con wrap and rice.
- lay naked (sin wrap or rice) in a lower-carb burrito bowl.
- Be sandwiched between two large tortillas with loads of cheese as a quesadilla.
- bring bonus protein to a bean salad.
- be served simply over Mexican rice.
And on the 7th day, you can take a pulled chicken break.
Storage and leftovers
Instant Pot pulled chicken is one of those divine dishes that improves with time, making leftovers a treat. Store the shredded chicken and salsa verde in an This is an affiliate link.airtight container in the fridge for 4-5 days and reheat gently on the stove top.
If you made pulled chicken tacos the first time round, go for quesadillas or a burrito bowl for round two.
More instant pot recipes to try
- Pulled Pork Sandwich
- Coconut Rice (Instant Pot)
- Instant Pot Chicken Tortilla Soup
- Thai Glazed Instant Pot Whole Chicken
Instant Pot Salsa Verde Chicken
Equipment
- This is an affiliate link.Instant Pot
Ingredients
- 4 skinless boneless chicken breasts, large
- 1½ tsp cumin
- 1 tsp salt
- 1 – 1/2 tsp dried chilli flakes
- 3-4 cloves garlic, pressed
- 300ml / 1¼ cups prepared green tomatillo salsa
Instructions
- Mix all ingredients except for the chicken breasts. Cut the chicken breasts in half and arrange them at the bottom of the Instant Pot, pour the sauce over and mix to coat the chicken.
- Pressure cook on Manual at high pressure for 9 minutes. Allow for natural pressure release. Take the chicken out of the pot and shred with two forks, bring back to the liquid. Initially it will look like the chicken is swimming in the sauce but give it 10-15 minutes and most of the sauce will get absorbed up by the chicken.
- Slow Cooker Instructions: Follow the recipe up to step 2. Instead of using Instant Pot, use your slow cooker and cook for 2 hours on HIGH or 4 hours on Low.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
