Creamy Instant Pot Salsa Verde Chicken
A quick and easy creamy salsa verde chicken made in the Instant Pot, perfect for busy weeknights. Tender chicken breasts cooked in a tangy, spicy, and creamy sauce that’s both comforting and flavorful.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup salsa verde (medium-spicy, e.g., Herdez)
- ½ cup heavy cream (or coconut cream for dairy-free)
- 1 tablespoon olive oil
- 3 cloves minced garlic
- ½ medium onion, finely chopped
- 1 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
- A handful fresh cilantro, chopped (optional)
- Juice of 1 lime
Instructions
- Peel and finely chop half an onion and mince 3 garlic cloves.
- Turn on the Instant Pot to sauté setting. Add 1 tablespoon olive oil and warm for about 1 minute.
- Add onion and garlic, stirring frequently, and cook until softened and fragrant, about 3 minutes. Avoid burning the garlic.
- Stir in 1 teaspoon ground cumin, salt, and pepper. Pour in 1 cup salsa verde and mix well. Let simmer on sauté for 2 minutes.
- Add 1.5 pounds chicken breasts directly into the pot, nestling them into the salsa verde mixture.
- Seal the Instant Pot lid and set to manual high pressure for 8 minutes with the valve set to sealing.
- When cooking ends, let pressure release naturally for 5 minutes, then carefully vent remaining steam and open the lid.
- Stir in ½ cup heavy cream and juice from 1 lime. Mix gently to combine. If sauce is thin, use sauté mode for 2-3 minutes to thicken.
- Garnish with chopped fresh cilantro and serve immediately over rice, quinoa, or with warm tortillas.
Notes
Use uniform chicken pieces for even cooking. Natural pressure release keeps chicken juicy. For dairy-free, substitute heavy cream with coconut cream or stir in Greek yogurt off heat after cooking. Sautéing onion and garlic first builds deeper flavor. Fresh lime juice brightens the sauce. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 6
- Fiber: 1
- Protein: 35
Keywords: Instant Pot, salsa verde, chicken, creamy, quick dinner, easy recipe, pressure cooker, weeknight meal