4-Ingredient Instant Pot Chicken Chile Verde
Updated June 15, 2020
4-Ingredient Chicken Chile Verde made with an Instant Pot – you only need four ingredients and a pressure cooker to make this easy chile verde. This delicious chile verde is a weeknight dinner favorite!
Chile Verde in an Instant
We bought an Instant Pot on Black Friday because it is all the rage. We have friends that say it is a life-changing kitchen appliance. So we bought one to see what all of the fuss is about. To be honest, I haven’t played around with it, but Josh has and he is liking it. Josh is kind of nerdy when it comes to figuring out new gadgets….new appliances, tools, games, putting together furniture, etc. He likes to read all of the instructions and figure things out, but I don’t have the patience. So I put him in charge of mastering the Instant Pot. His favorite recipe so far is this easy 4-Ingredient Instant Pot Chicken Chile Verde.
Chile Verde Made with only Four Ingredients
Josh likes this chile verde because it is SO easy to make, like almost too easy. You only need four ingredients: chicken, a jar of salsa verde, cumin, and garlic powder and just 25 minutes. Oh, and you need your trusty Instant Pot.
If you don’t know what an Instant Pot is, where have you been hiding? Ha! Just kidding. It is a 7-in-1 Multi-Functional Cooker. It is a pressure cooker, slow cooker, rice cooker, yogurt maker, steamer and warmer, and it sautés and browns. It pretty much does everything. I guess that is why people love it.
Chicken Chile Verde in One Pot
Josh uses the Instant to pressure cook the chicken. It cooks the chicken in 25 minutes, which is much faster than a slow cooker. Josh actually has a recipe for Slow Cooker Chicken Chile Verde that he loves, but I think the Instant Pot has won him over because it takes no time or effort to make. Four ingredients and 25 minutes? This is the perfect weeknight meal. And the chicken is tender, juicy, and full of flavor.
And the best part? You can use this Chicken Chile Verde for SO many things! You can serve this chile verde with rice, quinoa, or tortillas. Or you can make burritos, tacos, quesadillas, tostadas, salads, burrito bowls, fajita bowls, enchiladas, etc. Josh likes to use the chicken chile verde a few different ways during the week to mix up the boys meals. They love it too!
Pressure Cooker Chile Verde
If you are thinking about getting an Instant Pot, I guess you should do it because Josh says you have to make this easy 4-Ingredient Instant Pot Chicken Chile Verde. He said it is a weeknight dinner lifesaver. And if you have an Instant Pot, but are a little scared by it, like me, this is chile verde recipe is the one to start with because it is so easy and only requires four ingredients. You can’t mess it up!
Ok, now tell us, what are your favorite Instant Pot recipes? We want to try more! Leave your favorites in the comments! Also, any recipes you want us to create? Let us know!
If you like this easy Instant Pot Recipe, you might also like:
- Instant Pot Honey Sesame Chicken
- Instant Pot Chicken Tacos
- Instant Pot Mexican Rice Casserole
- Instant Pot Cilantro Lime Rice
- Instant Pot Butternut Squash Soup
4-Ingredient Instant Pot Chicken Chile Verde
Ingredients
- 2 lbs. chicken thighs or chicken breasts
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 16 ounces salsa verde
- Salt and black pepper to taste
Instructions
- Place the chicken in the Instant Pot or pressure cooker. Add the cumin, garlic powder, and salsa verde.
- Set cooker to high pressure for 25 minutes or on the Instant Pot press the poultry button.
- When the chicken is done cooking, quick release the pressure and shred the chicken in the pot with two forks. Season with salt and black pepper, to taste. Serve with tortillas, rice, use in burritos, quesadillas, tacos, salads, etc.
- Note-if you don't have an Instant Pot you can use a regular pressure cooker. The shredded chicken will keep in the fridge in an airtight container for up to 3 days. The shredded chicken can be frozen for up to 1 month.
Nutrition
Have you tried this recipe?
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I’m hoping this is good. I got the burn message three times now and I think it’s because the salsa verde sticks to the bottom of the Instant Pot. Poured out the liquid and cleaned up the stuff that was stuck to the bottom and I’m trying it for a fourth time. This time I’m just cooking the chicken in some broth and will use the reserve liquid when it’s finished.
Very tasty. I had a jar of real New Mexico green hatch chili salsa. I shouldn’t have added the splash of water that I threw in; the ingredients were already moist enough. But it wasn’t ruined, just juicy. I think 20 minutes on High in the IP is plenty to cook the chicken through, with a natural release or maybe quick release after 10 minutes.
I just made this recipe and it was a little too watery. I mixed some cold water and corn starch together, kicked up the IP to saute mode, and thickened up the green chili. Put it together on a tortilla with rice and cheese. Kids loved it and so did I.
I added 1 cup brown rice and 2 cups chicken broth to stretch the meal. It worked great. My anti-rice kids are it right up! They didn’t even question if there was rice. A great super easy, healthy flavorful meal.
Did you add the broth and rice to the pot with the other Ingredients? 25 minutes?
Very tasty and really easy to pull together! The quality of your salsa verde really matters. I went with the two chicken breast option and they were perfectly cooked at 25 minutes in the Instapot. I used this chicken for your taco recipe. Thanks for sharing!
You are welcome! Glad you liked the recipe!
I followed these instructions exactly and the verde burnt to the bottom. I think maybe some chicken broth would be a helpful addition to keep that from happening.
This was so easy to make and delicious!!!! I made the cilantro rice too (stove top though, while chicken cooked) and it was the fastest, easiest and tasty dish I’ve made in the IP yet ( newbie still!). Thank you!
I just found this lovely recipe and it looks from the comments that no one has tried it with frozen chicken breasts. YES, you can use frozen. I used 4 large solidly frozen chicken breasts and set the Instant Pot manual (high) for 35 minutes. The chicken was perfectly cooked, shredded easily and was very tender. I also added a large can of whole green chilis on top of the chicken before I cooked it. Yum and thank you!
I often cook it from frozen too. Did you cook it on the poultry setting?
So easy and good!! After it cooked, I added some diced green chilis like another reviewer suggested. Also avocado, sour cream and cilantro, served over rice. So Good!! A keeper!
Delicious! I used 4lbs of semi frozen boneless chicken breast. I added the salsa verde along with two cups of New Mexico hatch Chile’s a large diced onion, cumin, and black pepper. Once it was done cooking I shredded the chicken and added a generous tablespoon of Cajun seasoning. Yes Cajun seasoning! Trust me you’ll thank me if you like your Mexican food spicy and flavorful! I let the mixture cook down for an additional 15-20 minutes so the liquid would reduce by 2/3rds and intensify the flavor. I then added about a 1/4 cup of lime juice and let it cook for an additional 3 minutes. Yum yum!
Super good! I was only cooking for one tonight so I used one chicken thigh, one clove of crushed garlic using my garlic crusher (so much better than the bottled stuff), poured in about 1/3 of the salsa verde, sprinkled it with cumin, salt & pepper & cooked on the poultry setting which was 15 min. I took the lid off & shredded it, then put it back on for another 10 min. just because I wanted to make sure it was totally cooked, even though it probably was. I served it on heated corn tortillas with avocado, sour cream, red onion, cilantro & a squeeze of lime. Yum, yum. I also made some rice.
Thank you for the recipe. It’s all about the salsa verde, really. If you bought a bad brand, it would ruin the entire dish. I will definitely make this for my family. It’s so quick, easy & tasty it’s crazy.
This was great! I panicked when I got the burn message, so I added about 1/2 cup chicken broth. After cooking, I removed and shredded the chicken while I used the sautee function to cook down the liquid a bit. Then I added about 1/2 a block of cream cheese and some tajin. Spicy and delicious!
Hi Maria! This recipe is a hit every time I make it, but 25 minutes seems to be too long to cook the chicken breasts in the IP. It turns out overdone on the bottom. Do you have any suggestions?
Thanks,
Alice
I got the burn notice and everything was burnt on the bottom. I wish I would have read the comment earlier and added some broth.
Can I do this with a whole chicken? Bone in? Skin on?
Add some water because I got a burnt pan and burn message . Try 1/2 cup of water