Instant Pot Salsa Verde Chicken – Easy Recipe with Fresh Avocado
This Instant Pot Salsa Verde Chicken is a quick, flavorful, and comforting dish featuring juicy chicken thighs cooked in tangy salsa verde and topped with creamy fresh avocado. Perfect for busy weeknights, family gatherings, or meal prep, it’s a crowd-pleaser that’s easy to adapt for various diets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 pounds boneless, skinless chicken thighs (or chicken breasts)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
- 1/2 teaspoon onion powder
- 1 cup salsa verde (mild or medium)
- 1/4 cup chicken broth (low sodium)
- Juice of 1 lime (about 2 tablespoons)
- 1/4 cup chopped fresh cilantro (optional)
- 2 ripe avocados, sliced or cubed
- Extra chopped cilantro (for garnish)
- Crumbled queso fresco or shredded Monterey Jack cheese (optional)
- Warm corn or flour tortillas (for serving)
- Lime wedges (for serving)
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, cumin, garlic powder, and onion powder.
- 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.
- Secure the Instant Pot lid and set the valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ and cook on high pressure for 12 minutes (10 minutes for chicken breasts).
- When the timer beeps, carefully do a quick release by switching the valve to ‘Venting.’ Let the chicken rest for 2-3 minutes before opening the lid.
- 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, use ‘Saute’ and simmer for 2-3 minutes until slightly thickened.
- Taste for seasoning—add more salt, pepper, or lime juice if needed. Optionally, toss in extra cilantro.
- While the chicken finishes, slice or cube the fresh avocado. Chop extra cilantro, crumble cheese, and warm tortillas if using.
- 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.
Notes
For a spicier dish, add diced jalapeño with the chicken. Chicken breasts can be used instead of thighs; reduce cook time to 10 minutes. For dairy-free, omit cheese. For gluten-free, use certified GF tortillas or serve over rice. If using frozen chicken, add 3 minutes to cook time. If sauce is thin, use ‘Saute’ to thicken. Leftovers keep well and flavors deepen overnight.
Nutrition
- Serving Size: Approximately 1/6th
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 7
- Fiber: 5
- Protein: 29
Keywords: Instant Pot, salsa verde chicken, avocado, easy chicken recipe, Mexican, weeknight dinner, gluten-free, dairy-free, meal prep, pressure cooker