Go Back
+ servings

Instant Pot Salsa Verde Chicken

This instant pot salsa verde shredded chicken is delicious, flavorful and totally versatile! The homemade salsa verde from roasted tomatillos adds an incredible smoky and fresh kick, or use jarred salsa verde for an extra easy dinner. I love using this salsa verde chicken in tacos, salads, or on a bed of rice!

Course Main Course
Cuisine Mexican
Diet GlutenFreeDiet
Keyword Instant Pot
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 8
Calories 308 kcal
Author Amy Rains


Tomatillo Salsa Verde

  • 1.5 lbs tomatillos husks removed
  • 1 large poblano pepper de-seeded and sliced in half
  • 2 jalapeno peppers de-seeded and sliced in half
  • 1 tbsp olive oil or avocado oil
  • 2/3 cup diced white onion
  • 1/2 cup fresh cilantro chopped
  • 2 cloves garlic crushed
  • 1 lime juice of
  • 1/2 tsp sea salt + more to taste

For the Chicken

  • 2 lbs chicken thighs* or breast
  • 2 tsp cumin
  • 1/2 cup chicken broth


  1. Begin by making your tomatillo salsa verde. Preheat your oven to 425 degrees. Slice the tomatillos in half and place cut side down on your baking sheet. Place the peppers cut side down on the same sheet. Lightly brush with oil, and place in the oven. Cook for 12-15 minutes, or until the tops of the veggies are blistered (see photo in post). Remove from the oven.

  2. Place roasted veggies, onion, cilantro, garlic, lime and sea salt in a blender. Pulse and blend for until smooth (don't over pulse). 

  3. Now place the chicken in the bottom of your Instant Pot. Pour the salsa verde on top. Add chicken broth, and cumin. Secure the lid on your Instant Pot, ensuring the valve is turned to the sealed position. Select manual (or pressure for different models), and cook on high pressure for 10 minutes.

  4. Use a quick release and release all steam before opening the lid of your IP. Shred the chicken with a fork and serve, adding additional salt to taste. 

  5. For the slow cooker, place chicken on the bottom of your slow cooker and top with salsa verde. You do not need the chicken broth. Add in some cumin. Cook on low for 4-6 hours, or until the chicken is fork tender.

Recipe Notes

Ensure any visible fat is removed from the chicken thighs.

Nutrition Facts
Instant Pot Salsa Verde Chicken
Amount Per Serving
Calories 308 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 111mg37%
Sodium 290mg13%
Potassium 562mg16%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 5g6%
Protein 20g40%
Vitamin A 378IU8%
Vitamin C 36mg44%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.