This Instant Pot Salsa Verde Chicken recipe is the shortcut dinner you need when there’s no time to thaw. Just toss frozen chicken breasts into the pot with broth and salsa verde, and you’ve got juicy, flavorful meat ready to shred in under an hour. It’s the kind of quick-fix recipe that’s perfect for weeknights, meal prep, or feeding a hungry crowd on a budget. Great in tacos, burritos, or rice bowls, this one’s going in your regular rotation fast.

Instant Pot Salsa Verde Chicken

Usually, when I make Instant Pot chicken, I make a red salsa version via my Instant Pot Shredded Chicken Tacos, but this time I wanted something a little different.

This green salsa chicken also has the benefit of being one of the easiest dinners you can possibly make. You don’t even have to THAW the chicken; it is so easy. ALL the winning there. I hate thawing meat. I don’t know what it is, but I just can’t seem to get myself together enough to 1) preplan what we are making and 2) have the forethought actually to take something out in time and put it in the fridge.

This 3-ingredient chicken is not only simple, but it is pretty fast too. Throw it in the pressure cooker, set it and FORGET it. That is my kind of meal. (Much like my popular Instant Pot Pork Tenderloin Teriyaki!)

The best part? No extra steps or fussy prep. Season, pressure cook, shred. That’s it.

Everyone loves how versatile this dish is. If you’re cooking for kids or picky eaters, this is a safe bet. They’ll pile their plates without complaint.

Frozen chicken in the Instant Pot sounds risky, but it works every time when done right. You just need a liquid base and a little patience during that natural release. Shredding is super easy, and the meat stays juicy, not dry or stringy.

If you’ve got salsa verde on the shelf and frozen chicken in the freezer, you’re already halfway there.

Why You’ll Love This Dish

• From Freezer to Fork Fast – No need to thaw the chicken first.
• One-Pot Simplicity – Minimal dishes, big payoff.
• Family-Friendly Flavor – Mild, tangy, and kid-approved.
• Perfect for Meal Prep – Use it in tacos, salads, or burrito bowls all week.
• Budget-Friendly – Chicken breasts, salsa, and broth go a long way.

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Salsa Verde Chicken Tacos Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Frozen Chicken Breasts – Use whole, individually frozen, or cubed; they’re lean, high-protein, and hold up well in pressure cooking.
• Salt – Boosts flavor and balances the acidity from the salsa verde.
• Black Pepper – Adds a subtle heat to round out the dish.
• Onion Powder – Delivers that slow-cooked flavor without needing actual onions.
• Garlic Powder – Infuses the meat with savory depth.
• Chicken Broth or Stock – Keeps things juicy and adds a richer base for the sauce.
• Salsa Verde – The star of the show. Tangy, bright, and packed with green chile flavor. Store-bought or homemade works.

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How To Make Instant Pot Salsa Verde Chicken

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Season the Chicken – Sprinkle frozen breasts with salt, pepper, garlic powder, and onion powder.
2. Add to Instant Pot – Pour in the chicken broth and salsa verde.
3. Pressure Cook – Set to Manual, High Pressure. Cook 25 minutes for a brick, 20 for separated, 15 for cubed. Use 10 minutes for thawed chicken.
4. Natural Release – Let pressure release naturally for 10-12 minutes before venting.
5. Shred & Serve – Remove, shred with two forks, and return to the sauce if desired.

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Tips For Success

• Try not to freeze your chicken in one big solid lump. Separate breasts, or even chunks, will cook better and more evenly than a big brick.
• Don’t skimp on the liquid, but don’t submerge things all the way either. Boiled meat. All the nope.
• Season, season, season. Meat needs flavor, so go a little nuts. I use salt, pepper, onion powder, garlic power almost every meat I cook.
• Remember that frozen foods take a little longer to come to pressure in the pot. Account for that in your planning.

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Serve This With…

• Cilantro Lime Rice
• Bean Dip
• Grilled Street Corn Ribs
• Smoked Queso Dip
• Homemade Salsa Verde