Instant Pot Creamy Salsa Verde Chicken

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A creamy and zesty chicken salsa verde recipe perfect with quinoa, rice, or in burritos and tacos!

Meet your new weeknight lifesaver. This Instant Pot Creamy Salsa Verde Chicken is about to be your new go-to. This recipe is quick, easy, delicious, and so versatile that you could eat it every night this week (and hey, who’s stopping you?)

Instant Pot = Instant Gratification

In case you haven’t been paying attention, Instant Pots are all the rage, and for good reason. Let’s all be honest here, why slow cook when you can instant cook? This is America, after all, land of the free and home of instant gratification. When we want something, we want it now.

Kidding, of course. You don’t have to go burn all your favorite slow cooker recipes (or delete them from your browser history.) There are still plenty of benefits to cooking with a slow cooker, so it’s not just some sad trend of the past. That said, Instant Pots are for sure worth the hype.

These multi-function kitchen wizards are just about the most useful appliance you can possibly have. There’s not much these things can’t do. In fact, with an Instant Pot in the kitchen, you may become more or less obsolete in the dinner prep department.

Just kidding, it can’t work itself. (If only.) Also, a self-running Instant Pot taking over the household kind of sounds like the plot to a bad made-for-TV horror movie (Lifetime, hit me up?)

But I digress. The point is, the Instant Pot really does make your life a lot easier, and it makes it super simple to prepare healthy, delicious meals quickly. If you’re new to the Instant Pot game, allow this Instant Pot Creamy Salsa Verde Chicken recipe to introduce you. (I think you two will definitely hit it off.)

Perfect Salsa Verde Chicken In An Instant

This tasty recipe seriously could not be easier. With just a few ingredients and 25 minutes, you’ll have a delicious batch of creamy, zesty salsa verde chicken, all thanks to the Instant Pot.

This simple recipe uses shredded chicken, a jar of your favorite salsa verde, and chili powder and diced jalapeño for that signature spice.

The trick to this extra creamy (yet super healthy) recipe? Plain Greek yogurt. Yep, it’s the clean eating go-to in just about any rich and creamy recipe, and it really takes this salsa verde chicken to the next level.

Once you’ve whipped up a batch of this chicken, there are so many different ways to enjoy it. Serve it over brown rice or quinoa (my favorite), or serve with tortillas to make tacos, burritos, or even quesadillas. The possibilities are endless, and you can really stretch this recipe to make several different meals. Weeknight lifesaver, right?

If you loved this Instant Pot Creamy Salsa Verde Chicken, be sure to leave a comment telling us your favorite way to serve it!

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Instant Pot Creamy Salsa Verde Chicken

This versatile and delicious chicken is a budget-friendly dish with healthy and tasty ingredients.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 6 people
Serving Size 1.5 cups
Course Dinner
Cuisine Universal


  • 2 pounds boneless and skinless chicken breasts
  • 16 ounces salsa verde jar
  • 1 jalapeno deseeded, deveined, and diced
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup Greek yogurt plain


  • Add all ingredients to the Instant Pot except for the yogurt. Place the lid on the pot insuring the vent is sealed. Set the Instant Pot to manual with high pressure. Cook for 15 minutes, when time is up let the steam naturally release for 5 minutes then manually release the steam and open the pot.
  • Remove the chicken and shred. Return the shredded chicken to the Instant Pot with the yogurt and stir until smooth. Change the Instant Pot Setting to saute and bring the mixture to a simmer. Simmer for 5 minutes. Serve hot and enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 254kcal | Carbohydrates: 7g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 117mg | Sodium: 646mg | Fiber: 2g | Sugar: 4g |
SmartPoints (Freestyle): 5
Keywords Budget-Friendly, Gluten-Free, High Protein, Keto, Low-Carb, Quick and Easy

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. I have a question about the Instant Pot Chili Verde. I do not have a Instant Pot. Can this be done on the stove, oven or crock-pot?

    1. Yes, of course! If cooking in the oven, cook for about 30 minutes at 350 degrees F., covered in a baking dish. If using a crock-pot, cook for 1-2 hours on high or 2-3 hours on low. In either case, wait until finished cooking before adding yogurt. Let us know how it turns out!

    1. Yes, however I would recommend leaving out the yogurt if you’re going to freeze this recipe. Instead, reheat the soup and add the yogurt once hot.

  2. I made this last night and served it over mini bow tie pasta. We garnished it with pico de gallo and it was oh so yummy

  3. And for those of us old enough to own pressure cookers, those work just fine. I would also suggest using whole milk Greek yogurt. While I use the no fat kind for smoothies, and snacks, the extra flavor in whole milk stuff is worth the few extra calories in sauces. This recipe doesn’t say which type of yogurt was used, but 1 c of full fat delivers 4 grams of fat per serving, 2% has about .5 grams per serving, and no fat has none. If feeling decadent, you could use sour cream at 7.5 grams per serving. Looking at the nutritional analysis for this recipe, I suspect it uses whole milk yogurt. That said, this is a very low fat entree, and since nutritional guidelines specify 25-30% fat calories in a healthy diet (the average fast food meal has 50-60+% fat calories), I’d say splurge a little. You need some fat for brain health, skin, hair, nails, and digestive system–but not at fast food levels. We loved this recipe. I served it over rice–but it would make wonderful enchiladas and that’s what I’m going to do next time!

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