This super easy recipe for Instant Pot Salsa Verde Chicken is made with frozen chicken breasts, and takes just 40-45 minutes from the time you close the lid until you are shredding your chicken!

Instant Pot Salsa Verde Chicken from frozen

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. Plus, Jeremiah is a big fan of green salsa and once in a while it is nice to cook with him in mind instead of just all the little picky minions running around this house.

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 cannot seem to get my *$&# together enough to 1) preplan what we are making and 2) have the forethought to actually take something out in time and put it in the fridge.

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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!)

How to make frozen chicken in the pressure cooker

• 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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Yield: 8

Instant Pot Salsa Verde Chicken from frozen

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This super easy recipe for Instant Pot Salsa Verde Chicken is made with frozen chicken breasts, and takes just 40-45 minutes from the time you close the lid until you are shredding your chicken!

Prep Time 5 minutes

Cook Time 26 minutes

Total Time 31 minutes

Ingredients

• 3 pounds chicken breast, {frozen in chunks}
• 1/2 teaspoon salt, pepper, onion powder, garlic powder, {each}
• 1 cup chicken broth or stock
• 1 16 ounce jar salsa verde

Instructions

1. Season the chicken breasts with the salt, pepper, onion and garlic powder. Place in the instant pot along with the broth and salsa. 
2. Shut the lid and set the pot to manual mode on high pressure for 25 minutes for a big brick of chicken. 20 minutes for individually frozen breasts. 15 minutes for frozen cubed chicken breast. For thawed chicken, reduce the time to 10 minutes.
3. Allow a 10-12 minute natural pressure release before venting any remaining pressure. Carefully remove the lid, pull out the chicken and shred with forks.

Nutrition Information:

Amount Per Serving: Calories: 195Cholesterol: 108mgSodium: 305mgProtein: 36g

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Nicole Johnson

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Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.