A flavorful chicken dish comes together in no time using your Instant Pot, making weeknight dinners a breeze. With zesty salsa verde and tender chicken, it’s a simple meal that’s both satisfying and full of fresh, bold flavors.
Prep Time10 min
Cook Time25 min
Total Time35 min
Difficulty
Medium
Tips From The Kitchen
Use fresh tomatillos if possible for the best salsa verde flavor.
Sear the chicken in the Instant Pot before pressure cooking to add extra depth.
Let the pressure release naturally for a few minutes to keep the chicken moist.
Ingredients
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Why This Meal Is A Winner
This dish comes together quickly and is full of bright, fresh flavors. The Instant Pot makes the chicken tender and juicy in no time. It’s a perfect weeknight meal that feels both comforting and vibrant.
Step 1
Ad the chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper to your Instant Pot. Give everything a quick stir to combine, then close the lid and make sure it’s locked. Set the pressure cooker to high and cook for 10 minutes. It will take about 10 to 15 minutes to build up pressure before the timer starts.
Step 2
When the cooking time is up, let the pressure release naturally — this can take anywhere from 10 to 40 minutes, so be patient. Once the pressure has fully released, carefully open the lid.
Step 3
Switch to the sauté setting and use two forks to shred the chicken right in the pot. Let it simmer for a few minutes until the sauce thickens to your liking. Taste and add a little more salt and pepper if needed. Serve topped with fresh cilantro and a squeeze of lime juice for a bright finish.
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Recommendations
Serve with warm tortillas and a side of Mexican rice or black beans. A dollop of sour cream and some chopped cilantro make great toppings. You can also add avocado slices or a squeeze of lime for extra freshness.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop to keep the chicken tender. This dish also freezes well—just thaw overnight before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and may make the dish more tender and flavorful.
How spicy is this recipe?
It has a mild to medium heat level, but you can adjust the jalapeno amount or leave out the seeds to reduce spiciness.
Can I use store-bought salsa verde?
Absolutely, store-bought salsa verde works perfectly and saves time.
What can I substitute if I don’t have sazon seasoning?
Use a mix of garlic powder, cumin, coriander, and a pinch of turmeric as a simple alternative.
Is it necessary to natural release the pressure?
Yes, natural release helps keep the chicken tender and prevents it from drying out.
Can I make this recipe in a slow cooker instead?
Yes, cook on low for 4-6 hours or high for 2-3 hours until the chicken is fully cooked and tender.
How do I make the sauce thicker after shredding the chicken?
Use the sauté function to simmer the mixture uncovered until the sauce reduces and thickens.
Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months and thaw before reheating.
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