Instant Pot Salsa Verde Chicken – Easy Recipe with Fresh Avocado

Introduction

Let me set the scene for you: the moment I first lifted the lid on my Instant Pot and caught a whiff of that tangy salsa verde mingling with tender chicken, I just had to pause and savor it. The aroma—bright, zesty, with just a hint of spice—wrapped around me like a cozy blanket. I was instantly transported to summers in my grandma’s kitchen, where fresh avocados from the garden would find their way into nearly every meal. Honestly, this Instant Pot Salsa Verde Chicken with Fresh Avocado is the kind of dish that makes you close your eyes and smile, because you know you’ve stumbled onto something truly special.

Years ago, when I was knee-high to a grasshopper, my family would gather around the table for meals that always felt like celebrations. We weren’t fancy, but we sure knew how to make simple ingredients shine. I first tried salsa verde chicken at a potluck—one bite and I was hooked. It was one of those rainy weekends when you’re craving something hearty, but you don’t want to fuss with complicated steps. Since then, I’ve tinkered with the recipe until it became, frankly, dangerously easy. And let’s face it, you can’t go wrong when you throw fresh avocado into the mix.

My family’s reaction? They can’t stop sneaking forkfuls from the Instant Pot before it even hits the serving platter! Even my picky eater nephew gives it two thumbs up. This recipe has become a staple at family gatherings, quick weeknight dinners, and even holiday gift baskets (I’ve packed it up for friends, in the name of research, of course). It’s the kind of comfort food that feels like a warm hug—pure, nostalgic, and ready to brighten up your Pinterest board. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having made this Instant Pot Salsa Verde Chicken more times than I can count, I can promise you: it delivers on flavor, speed, and that “wow” factor. I’ve tested and tweaked it in my own kitchen, and even shared it with friends who swear it’s now part of their regular rotation. Here’s why it stands out:

• Quick & Easy: Ready in under 40 minutes, start to finish. Perfect for busy weeknights, last-minute guests, or those evenings when you just can’t deal with a pile of dishes.
• Simple Ingredients: No fancy grocery trips required—most of these ingredients are pantry staples or easy to grab at any store. You probably have everything on hand already.
• Perfect for Any Occasion: Great for potlucks, taco nights, family dinners, or even meal prepping for the week. The leftovers are seriously good.
• Crowd-Pleaser: Kids love it, adults rave about it, and it always disappears fast. Even my “I-don’t-like-spicy” family members can enjoy it (just pick a mild salsa verde).
• Unbelievably Delicious: The combination of juicy chicken, tangy salsa verde, and creamy avocado is pure comfort. It’s a flavor party, without any heavy or greasy aftertaste.

What makes my recipe different? I use boneless, skinless chicken thighs for extra tenderness and flavor, plus a quick trick of shredding the chicken right in the pot for maximum juiciness. Honestly, blending store-bought salsa verde with just a splash of lime juice gives it that “homemade” taste, without the hassle. And topping with fresh avocado brings a buttery richness that’s just unbeatable.

This isn’t just another Instant Pot chicken recipe—it’s the one you’ll reach for when you want comfort food that’s fast, healthy-ish, and guaranteed to impress. Whether you’re feeding a hungry crowd or just craving a cozy solo dinner, Instant Pot Salsa Verde Chicken with Fresh Avocado delivers every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you’ll love how easy it is to swap things out based on what you have. Here’s what you’ll need:

• For the Chicken:
  • 2 pounds (900g) boneless, skinless chicken thighs (extra juicy—use chicken breasts if you prefer leaner meat)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin (smoky depth)
  • 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1/2 teaspoon onion powder
• For the Sauce:
  • 1 cup (240ml) salsa verde (choose mild or medium; I like Herdez or Trader Joe’s for store-bought)
  • 1/4 cup (60ml) chicken broth (low sodium is best)
  • Juice of 1 lime (about 2 tablespoons; brightens up the whole dish)
  • 1/4 cup (60g) chopped fresh cilantro (optional, but adds freshness)
• For Serving:
  • 2 ripe avocados, sliced or cubed (creamy and rich—don’t skip!)
  • Extra chopped cilantro (for garnish)
  • Crumbled queso fresco or shredded Monterey Jack cheese (optional, for a little extra indulgence)
  • Warm corn or flour tortillas (for tacos or wraps)
  • Lime wedges (for extra zing)

Ingredient Tips: If you prefer a spicier kick, toss in a diced jalapeño along with the chicken. No chicken thighs? Chicken breasts work just fine, though you might need to reduce the cook time by a minute or two. For a dairy-free option, skip the cheese and stick to fresh avocado and cilantro. If you’re gluten-free, use certified GF tortillas or serve over rice or cauliflower rice.

I personally love using salsa verde with tomatillos for that tangy, authentic flavor—if you have homemade, go for it! Otherwise, a good jarred version is totally fine. In summer, I sometimes swap in fresh tomatillos and blitz up my own salsa. And if you’re meal prepping, double the batch—the flavors only get better as it sits.

Equipment Needed

• Instant Pot (6 or 8 quart): The star of the show. If you don’t have one, a slow cooker works (just increase cook time to 4 hours on high).
• Tongs: For placing and removing chicken. I use silicone-tipped ones to protect the pot’s finish.
• Measuring spoons and cups: Accuracy matters—especially for the sauce.
• Cutting board and sharp knife: For prepping avocado and cilantro. A serrated knife works best for ripe avocados.
• Mixing bowl: For prepping ingredients or tossing the shredded chicken with extra sauce.
• Forks or hand mixer: To shred the cooked chicken. The hand mixer trick is my personal secret for super-fast shredding!
• Serving platter or bowl: For presenting your finished dish (a shallow bowl looks great for Pinterest photos).

If you don’t own an Instant Pot, a stovetop Dutch oven or slow cooker makes a decent stand-in. I’ve tried this recipe in all three—and, honestly, the Instant Pot gives the best texture. For budget-friendly options, I started with a basic model and it’s held up for years. Just remember to wash your sealing ring regularly to avoid lingering flavors (learned that the hard way after a curry night!).

Preparation Method

1. Prep the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, cumin, garlic powder, and onion powder. (This creates a flavorful base—don’t skip the seasoning!)
2. Add to Instant Pot: Place the seasoned chicken in the bottom of your Instant Pot. Pour salsa verde and chicken broth directly over the chicken. Squeeze in the lime juice and sprinkle with half of the chopped cilantro.
3. Pressure Cook: Secure the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” and cook on high pressure for 12 minutes. For chicken breasts, reduce to 10 minutes. (It might take 10 minutes to come to pressure—just let it do its thing.)
4. Quick Release: When the timer beeps, carefully do a quick release by switching the valve to “Venting.” Watch out for steam! Let the chicken rest for 2-3 minutes before opening the lid.
5. Shred the Chicken: Use two forks (or a hand mixer on low speed) to shred the chicken directly in the pot. Stir well to coat the chicken in the salsa verde sauce. If the sauce is thin, hit “Saute” and simmer for 2-3 minutes until slightly thickened.
6. Taste & Adjust: Taste for seasoning—add more salt, pepper, or lime juice if needed. (Sometimes I toss in an extra handful of cilantro here, for super-fresh flavor!)
7. Prepare Avocado & Toppings: While the chicken finishes, slice or cube the fresh avocado. Chop extra cilantro, crumble cheese, and warm tortillas if using.
8. Serve: Spoon shredded salsa verde chicken into a serving dish. Top with fresh avocado, more cilantro, cheese (if desired), and lime wedges. Serve with tortillas, rice, or enjoy straight from the bowl!

Prep Notes: If you’re working with frozen chicken, add 3 minutes to the cook time. Don’t be afraid if the chicken looks a little pale before cooking—it’ll soak up the sauce and turn golden once shredded. If your Instant Pot gives a “Burn” warning, add an extra splash of broth and deglaze the bottom with a wooden spoon.

Efficiency Tip: While the chicken cooks, prep all your toppings and sides—your dinner will be ready in a flash. I always set out the avocado, cilantro, and tortillas so everyone can build their own plate.

Cooking Tips & Techniques

Here’s where a little kitchen know-how goes a long way. Honestly, my first attempt at Instant Pot Salsa Verde Chicken was a bit bland—turns out, seasoning the meat before adding sauce makes all the difference. Always season your chicken well!

• Layering Flavors: Seasoning the chicken before pressure cooking helps every bite taste flavorful, not just saucy. Don’t skip the cumin—it’s the secret weapon.
• Preventing Dry Chicken: Chicken thighs are naturally juicy, but if you’re using breasts, check doneness at 10 minutes. Overcooking can make the meat tough, so keep an eye on it.
• Sauce Consistency: If your finished sauce seems watery, use the “Saute” function on your Instant Pot for a few minutes. Stir often so it doesn’t burn (learned that the hard way—trust me!).
• Shredding Chicken Quickly: A hand mixer on low speed shreds chicken in seconds. It’s a game-changer if you’re making a big batch. Forks work too, but take a bit longer.
• Mild vs. Spicy: You control the heat by choosing a mild or medium salsa verde. For more kick, stir in a diced jalapeño or a pinch of cayenne at the end.
• Timing & Multitasking: Chop toppings and warm tortillas while the chicken cooks—makes dinner feel effortless. I always keep the kitchen timer handy!

If you’re new to Instant Pot cooking, don’t worry about the “Burn” warning. It’s usually solved by stirring and adding a splash of broth. I’ve had my fair share of flops, but following these tips will keep things smooth. And when in doubt, taste and adjust—cooking is all about making it your own.

Variations & Adaptations

This Instant Pot Salsa Verde Chicken is endlessly adaptable. Here are some ways to switch it up:

• Low-Carb/Keto: Skip the tortillas and serve the chicken over cauliflower rice or a bed of greens. Use a sugar-free salsa verde for even fewer carbs.
• Dairy-Free: Omit the cheese and add extra avocado for creaminess. You can also use dairy-free cheese shreds if you like that melty texture.
• Vegetarian Twist: Swap chicken for canned chickpeas or jackfruit. Pressure cook for 5 minutes and follow the same seasoning and sauce steps.
• Seasonal Add-Ins: In summer, add fresh corn kernels or diced tomatoes to the salsa verde before cooking. In winter, stir in black beans for extra heartiness.
• Alternative Cooking Methods: Don’t have an Instant Pot? Use a slow cooker (4 hours on high, 6 on low) or bake in a covered dish at 350°F (175°C) for 35 minutes.
• Allergen Substitutions: For gluten-free, use certified GF tortillas or serve with rice. If you’re allergic to avocado, top with sliced olives or shredded lettuce for crunch.

Personally, I sometimes add a handful of spinach right after shredding the chicken—it wilts perfectly in the hot sauce and adds a little extra nutrition. This dish is all about making it fit your taste and lifestyle!

Serving & Storage Suggestions

Instant Pot Salsa Verde Chicken is best served hot, straight from the pot, with fresh avocado piled on top. For a Pinterest-worthy presentation, spoon the chicken onto a shallow bowl or plate, fan out the avocado slices, and sprinkle with cilantro and cheese.

• Serving Ideas:
  • Serve with warm tortillas for taco night, or pile onto rice or greens for a lighter meal.
  • Pair with black beans, corn salad, or a crisp cucumber-lime agua fresca.
  • For brunch, try it in breakfast burritos with scrambled eggs!
• Storage:
  • Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
  • Freeze extra chicken (without avocado) for up to 2 months—thaw overnight for easy lunches.
• Reheating:
  • Microwave individual portions for 1-2 minutes, or reheat gently on the stovetop with a splash of broth.
  • Add fresh avocado and toppings after reheating for best flavor and texture.
• Flavor Notes: The flavors deepen and mellow as the chicken sits, making leftovers even tastier. I always look forward to the next-day lunch!

Nutritional Information & Benefits

This recipe is a great balance of lean protein, healthy fats, and bold flavor. Here’s a rough nutritional breakdown per serving (1/6th of the recipe, without tortillas):

• Calories: ~320
• Protein: 29g
• Fat: 16g (mostly from avocado and chicken thighs)
• Carbohydrates: 7g
• Fiber: 5g

Health Benefits: Chicken provides lean, satisfying protein. Avocado is loaded with heart-healthy monounsaturated fats and fiber. Salsa verde brings vitamin C from tomatillos and lime. If you’re gluten-free or low-carb, just skip the tortillas and you’re set. Allergens to watch for: avocado, dairy (if using cheese), and gluten (if using flour tortillas). Personally, I love how light and energizing this meal feels—no heavy, greasy food comas here!

Conclusion

If you’re looking for a recipe that’s fast, flavorful, and totally fuss-free, this Instant Pot Salsa Verde Chicken with Fresh Avocado ticks all the boxes. It’s the kind of dish that feels special enough for guests, but easy enough for a regular Tuesday night. I love how flexible it is—make it spicier, add extra veggies, or swap out toppings based on what you have.

Honestly, this has become one of my go-to recipes for busy weeks, family gatherings, and even meal prep. It’s comforting, nutritious, and always gets rave reviews. Give it your own spin, and let me know how you make it yours!

I’d be thrilled if you tried this recipe and shared your version in the comments below. Bookmark, pin, and share with friends—who knows, it might become your new favorite, too. Wishing you lots of happy, delicious meals ahead!

FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work great, just reduce the pressure cook time to 10 minutes so they don’t dry out. Thighs are a bit juicier, but both taste awesome with salsa verde.

Is salsa verde chicken spicy?

It depends on your salsa verde. Pick a mild or medium jar if you don’t want much heat. You can always stir in diced jalapeño for extra spice, or leave it out for kids.

How do I shred chicken quickly?

My favorite trick is using a hand mixer on low speed right in the Instant Pot. It shreds chicken in seconds! Otherwise, two forks work just fine.

Can I make this in a slow cooker?

Absolutely! Just add everything to your slow cooker and cook on high for about 4 hours, or low for 6 hours. Shred and serve as you would the Instant Pot version.

What’s the best way to store leftovers?

Keep any leftover chicken in an airtight container in the fridge for up to 4 days. Freeze without avocado for longer storage (up to 2 months). Add fresh avocado when serving.

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