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Salsa Verde Chicken (Instant Pot!) for the Table

6 servings

Dinner

Salsa Verde Chicken (Instant Pot!) for the Table

Salsa Verde Chicken turns into a quick, flavorful meal with juicy chicken, black beans, corn, and cheese served over rice.

author’s note

Salsa Verde Chicken in 30 Minutes or Less!

I’ve always loved using salsa verde in recipes, but it wasn’t until I made my Slow Cooker Salsa Verde Chicken Soup that I realized just how versatile it could be.

That soup became a family favorite, but in the middle of summer, a steaming bowl isn’t always what I’m craving. That’s when I came up with this chicken recipe.

It has all the flavor It is satisfying to but in a fresh, quick meal I can pile over rice and load up with toppings. It’s become one of my easiest weeknight dinners with no complaints from the kids, and I get to enjoy all the flavors It is satisfying to without spending hours in the kitchen.

Ingredient shot-- image of everything used in this dish

Ingredients

IngredientSwaps & Tips
ChickenBoneless skinless chicken breasts shred beautifully once cooked. Use chicken thighs for a richer flavor.
Salsa VerdeIt is satisfying to Herdez Mild for a family-friendly option. Swap with medium or hot salsa verde for more heat, or mix in fresh jalapeños.
Black BeansAdd protein and texture. Pinto beans or white beans work just as well.
CornAdds sweet pops of flavor. Use frozen, canned, or fresh corn for salsa verde chicken.
Cheddar CheeseMelts into the chicken for a creamy finish. Swap with Monterey Jack, Pepper Jack, or Queso Fresco.
Process shots-- images of the salsa verde, chicken thighs, and seasonings being added to the instant pot and the chicken being removed

Repurposing Leftovers

One of a reliable things about this recipe is how much it makes, reliable for meal prep!

  • Salsa Verde Chicken Tacos: Spoon into warmed tortillas with sour cream.
  • Chicken Enchiladas: Repurpose leftovers into enchiladas.
  • Tostadas: Pile chicken and toppings onto tostada shells and follow these instructions.
  • With Chips: Layer chicken on chips for nachos or dip chips into the warm chicken.

Storage

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Cool fully, move to freezer bags or containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

What To Serve With Salsa Verde Chicken:

Dips

Guacamole Recipe

Healthy

Tomato Cucumber Salad Recipe

Fruit Salads

Fruit Salad With Yogurt
Cilantro Lime Rice in the pot ready to be served.

Side Dishes

Cilantro Lime Rice Recipe

More from the kitchen

Other plates that sit beside this one.