Instant Pot Creamy Salsa Verde Chicken

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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!

Instant Pot Creamy Salsa Verde Chicken

6 Servings

1 1/2 cups

Instant Pot Creamy Salsa Verde Chicken

Yield: 6 servings | Serving Size: 1 1/2 cups | Calories: 254 | Total Fat: 7g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 117mg | Sodium: 646mg | Carbohydrates: 7g | Fiber: 2g | Sugar: 4g | Protein: 38g | SmartPoints (Freestyle): 0 |


  • 2 pounds boneless, skinless chicken breast
  • 1 (16 ounce) jar salsa verde
  • 1 jalapeno, deseeded, deveined and diced
  • 1 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup plain Greek yogurt


  1. Add all ingredients to the Instant Pot except for the yogurt. Place the lid on the bot insuring the vent is seal. 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.
  2. 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!

Looking for more recipes? From slow cookers to Instant Pots, we’ve got recipes for every schedule and craving. Follow us on Pinterest and Instagram to try them all!

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13 Comments on "Instant Pot Creamy Salsa Verde Chicken"

  1. Kim Scroggs  October 24, 2018

    Love this! So much flavor!

    • Nichole Furlong  October 24, 2018

      We’re so glad you love this recipe!

  2. Kim Scroggs  October 24, 2018

    Where are the comments on this? Looking for ideas on how to serve it but I dont see comments.

    • Nichole Furlong  October 24, 2018

      Hi Kim, currently there are zero comments for this recipe.

  3. Irene Lawson  February 20, 2019

    I just watched you video for a mac and cheese that looked very good. Where is the recipe?

  4. Irene Lawson  February 20, 2019

    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?

    • Chef Sallie  February 20, 2019

      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!

  5. RmM  June 14, 2019

    Do you know if this can be cooked and then frozen use later in the week?

    • Nichole Furlong  June 18, 2019

      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.

  6. Jane Bennett  August 7, 2019

    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

    • Gale Compton  August 10, 2019

      Great! Thank you so much for the feedback. We love this recipe as well.

  7. Janet  February 8, 2020

    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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