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.
