Type “salsa chicken” into Google’s search box and you’ll turn up thousands of recipes that all sound a little something like this: “Pour an xx-ounce jar of salsa over xx pounds chicken and cook for xx time until tender.” It’s a method I’ve used from time to time, but the results never knock my socks off. Well, I’m here to show you an Instant Pot Chicken in Salsa Verde that does.
Homemade Salsa
The seed for this salsa verde was planted when I was in Mexico last month. I had the privilege of cooking alongside a pair of seriously skilled Mexican cooks in the Rancho La Puerta Kitchen, ladies who prepare salsa with the same ease that I whisk together a vinaigrette.
When I returned home I set to work on salsa, spending the better part of a week steeped in chiles, onions, tomatillos, limes, cilantro and garlic. Today’s recipe is, hands down, the best thing to come out of all that experimentation.
Instant Pot Chicken in Salsa Verde
It’s a Chicken in Salsa Verde done in the Instant Pot and departs from what you’ll find in most Google searches in that the salsa is from scratch, not a jar. Best of all, the salsa is effectively made right in the Instant Pot while the chicken cooks. By the time the chicken is done, so are the ingredients for the salsa, which get blended together once you pluck the chicken from the pot.
The combination of the salsa and chicken is terrific in tacos or burritos, spooned over steamed rice, or used as both sauce and filling for baked enchiladas.
Now put THAT in your search engine, Google!
If you like this Instant Pot Chicken in Salsa Verde, check out:
Instant Pot Beef and Butternut Squash Chili
Super Simple Salsa Verde from Hola Jalapeño
Instant Pot Chicken in Salsa Verde
This is a remarkably easy recipe, especially considering that it results in a tender chicken with a homemade, not store-bought, salsa verde. It's excellent served over rice, as a filling and sauce for enchiladas, or in tacos with all your favorite fixings.
Ingredients
- 1/2 large yellow onion, sliced
- 1 1/2 teaspoons extra-virgin olive oil
- 2 large cloves garlic, smashed and peeled
- 1/2 small jalapeno pepper, seeded, stem removed
- 3/4 pound tomatillos, papery husks removed, halved
- juice of 1 lime
- 1 teaspoon kosher salt
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup roughly chopped cilantro
- Any additional ingredients for serving, such as taco fixings or cooked rice
Instructions
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Heat the olive oil in the IP on the "Saute" setting. Add the sliced onion and saute until just tender, 6 minutes. Add the garlic, jalapeno, tomatillos, lime juice, salt, and chicken. Stir well. Secure the IP lid and set to "Manual" (high) for 12 minutes with the vent closed.
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Leave it to release naturally for 10 minutes. Release any remaining steam with care and remove the lid. Use tongs to lift the chicken pieces from the pot into a medium bowl (being sure all the other ingredients remain in the IP).
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Add the cilantro to the IP and use an immersion blender to blend everything into a smooth sauce (or transfer to a conventional blender and blend until smooth). It will thicken slightly as it cools and yields quite a bit of sauce. Pour over the chicken and stir.
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Serve as desired, such as over cooked rice, in tacos or burritos, or to make enchiladas.
Comments
02.21.2018 at5:27 PM #
Anne
Hi Katie,
Just made this exactly to recipe. Unbelievably delicious. I can’t wait until dinner.
02.21.2018 at5:27 PM #
Katie Morford
I’m so glad, Anne. It’s a keeper, I think 🙂
03.08.2018 at11:47 AM #
Josh | BrainSharp
Thanks Katie for the recipe. As a lover of chicken and healthy food, I will add this to my dish-to-make in the next couple of days :). Will let you know how it goes.
03.08.2018 at11:47 AM #
Katie Morford
Hope you enjoy it!
09.25.2018 at4:48 PM #
Julie
Can this be made in a crock pot?
09.25.2018 at4:48 PM #
Katie Morford
I would think it would work, but without trying it myself I can’t say for sure if there would need to be some adjustments. I hope to test that out as some point, but haven’t gotten to it yet! Let me know if you do.
12.17.2018 at9:32 AM #
Jan
Tip…where can we find tomatillo locally?
– jan
12.17.2018 at10:08 AM #
Jan
Found them!
12.17.2018 at10:08 AM #
Katie Morford
I’m so glad!
12.26.2018 at6:39 AM #
Mary Esquivel
If I use chicken breasts instead of thighs, how long should I cook it? Thank you,
Mary
12.26.2018 at6:39 AM #
Katie Morford
I’d be inclined to keep the cooking time the same. I’m not sure the texture will be as tender as thighs, but it’s certainly worth a try. Let me know how it goes!
04.30.2019 at8:05 PM #
Joanne
This turned out great! I used a couple dried peppers for heat, and it worked well. I’m planting tomatillos in my community garden plot and so expect to make this many times over the summer! Served it over rice this time but will be scheming other ways to serve it. Thanks!
04.30.2019 at8:05 PM #
Katie Morford
I’m so glad. Love the idea of this over rice. Thanks so much for sharing (and how wonderful to have a garden plot!).
09.24.2019 at11:25 AM #
laura pool
I made this in my stovetop pressure cooker (because I don’t have an instapot). I used chicken breast instead of thighs (cause i’m watchin those calories). It was delicious and will be making this on a regular basis.
I look forward to trying more momskitchen recipes.
09.24.2019 at11:25 AM #
Katie Morford
Oh good! Glad to know it works with chicken breast, too! Thanks for the comment.
10.06.2019 at3:03 PM #
LISA ONEIL
I made this recipe and served it over rice. I turned the leftovers into an enchilada casserole. Both were fantastic. Thanks for the versatile recipe.
10.06.2019 at3:03 PM #
Katie Morford
Awesome. Enchilada casserole with the leftovers sounds delicious! Thanks for the comment.
11.06.2019 at12:17 PM #
Michelle
Hi Katie,
We love your recipes….especially this one! Quick question…which instant pot do you recommend? Ours decided to stop working right in the middle of cooking the chicken salsa verde! 🤦🏼♀️😉
Thank you!
11.06.2019 at12:17 PM #
Katie Morford
Oh No! I have the Instant Pot Duo in a 6 quart size. That works for me. (glad you like the recipes 🙂
03.27.2020 at3:53 PM #
Shannon
Our family LOVES this recipe! I’ve made it a few times now, following the recipe exactly and it is delicious every single time. Thank you!
03.27.2020 at3:53 PM #
Katie Morford
Wonderful. I love this one, too!
05.07.2020 at2:16 PM #
Michelle L Alanis
This is perfect stuffing for tamales!!!! I changed the jalapeno to a serrano, though.
05.07.2020 at2:16 PM #
Katie Morford
That is genius! Thanks for sharing the idea.
05.27.2020 at10:50 AM #
Heather D Davison
Do you think I could double this recipe?
05.27.2020 at10:50 AM #
Katie Morford
I haven’t done it myself, but I imagine it would work well.
07.11.2020 at8:43 PM #
Amanda
I made this tonight, but used frozen chicken thighs instead. I did a bit of research, comparing chicken-thigh cooking times for fresh & frozen, and comparing it to the cooking time for this recipe. I came up with 16 minutes; it worked out perfectly. I was a bit worried at first, with the frozen thighs being so large and not fitting as nicely as fresh ones would, but it was fine. The ones towards the top didn’t get to soak up the salsay goodness, but shredding them and pouring the sauce over helped them incorporate with the ones that did so it was hardly noticeable.
07.11.2020 at8:43 PM #
Katie Morford
Great to know! I appreciate you sharing your experience. This is one of my Instant Pot favorites.
08.27.2020 at7:36 PM #
Jade
This was great! I used half a serrano. We made a tasty salsa with the extra sauce and added smashed avocado, chopped cilantro, and a lime juice.
08.27.2020 at7:36 PM #
Katie Morford
Your salsa sounds delicious. What a great idea.
12.15.2020 at7:36 PM #
Vicki Huston
I know it’s been almost two years since you published this but I just now tried it and it was SO AMAZING! I used chicken breasts and it was still incredibly good. I almost never make the same thing twice but this recipe is a keeper! Thank you!
12.15.2020 at7:36 PM #
Katie Morford
That’s so awesome. And I’m glad to hear it works well with chicken breasts, too. Thanks for the comment, Vicki.
03.06.2021 at12:08 PM #
Kathy Ensminger
I do not have an Insta Pot!!! Any suggestions for other methods like crock pot, stove top Or oven ect? This sounds delish and I so want to make it!!
03.06.2021 at12:08 PM #
Katie Morford
Hi Kathy,
For the stove, I’d do it in a dutch oven/heavy pot with a lid. Follow the instructions to the point where it tells you to secure the IP lid. Instead, put the dutch oven lid on and cook on low (a gentle simmer) until the chicken is very tender and cooked through. I think you could do pretty much the same in a slow cooker.
04.12.2021 at6:32 PM #
Kelly Jones
I also love to add great northern beans to mine. so yummy with rice and beans.
04.12.2021 at6:32 PM #
Katie Morford
Great idea!
12.26.2021 at1:09 AM #
Hayden Wartes
I’ve made this so many times! So easy, quick and delish. Even for my picky kids.
12.26.2021 at1:09 AM #
Katie Morford
Yay! I love to hear it.
09.05.2022 at2:28 PM #
Lynn
I’ve been making this for a few years now – don’t know why I didn’t comment before – we love this recipe! This summer I started adding black beans and corn once the sauce was pureed. We usually serve it over rice the first night, then use the leftovers to make burritos. Such a keeper!
09.05.2022 at2:28 PM #
Katie Morford
Thanks so much for sharing. Love the addition of corn and beans 🙂