Go Back
Instant Pot Chicken in Salsa Verde

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. 

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 240 kcal
Author Katie Morford


  • 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


  1. 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.

  2. 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). 

  3. 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. 

  4. Serve as desired, such as over cooked rice, in tacos or burritos, or to make enchiladas.