Instant Pot Salsa Verde Chicken

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This Instant Pot Salsa Verde Chicken is a flavourful Mexican inspired dish made under 30 minutes. The saucy rice is made with tasty salsa verde, black beans, tender chicken breast, and melted cheddar cheese.

This salsa verde chicken is one of the easiest naturally gluten-free chicken dinners making this a perfect weeknight meal, especially when you are short on time.


instant pot salsa verde chicken


details for the salsa verde chicken recipe,

First, let me say that all you need is about five minutes of prep time. The only thing you need to do is dice the onion and chop the garlic. Everything else is pretty much done.

Since we are using an instant pot, the salsa verde chicken’s cooking time is only twelve minutes under pressure.

The only extra time is the five minute sauteing of the onions and garlic. Once the chicken is cooked, layer the rice with the salsa verde sauce, top with chicken, remaining sauce and cheese.

Then pop it in the oven and broil for about three minutes to give this Mexican inspired dish a delicious goey cheesy topping.


instant pot salsa verde chicken



I firmly believe the onions and garlic need to be sauteed first. This is because it will give the salsa verde sauce extra flavour, making the sauce super tasty.

The rice should be cooked separately. The reason for this is, if you cook the rice in the sauce and the chicken, the rice will absorb the delicious juices and make this chicken rice dish dry and less flavourful.


instant pot Mexican chicken dinner


cook the rice first,

When I make this Mexican chicken dish, I start with the rice. To cook the rice is super easy. All you need is long grain rice, water and salt. Bring the rice to a boil, reduce heat to low and cook covered for about 10 – 15 minutes, depending on the rice type.

Once the rice is done cooking, turn off the heat and let it stand for about 10 minutes. Then fluff the rice with a fork. However, it is best to follow the package directions.

To add extra flavour to the rice, I added one bay leaf, a tablespoon of olive oil and a pinch of turmeric. Turmeric adds beautiful golden colour to the rice.


instant pot salsa verde chicken


serving suggestions with this Mexican chicken dinner,

This salsa verde chicken dinner is rich and hearty on its own. But I do like to add toppings to everything, and this chicken  dish is no exception.

I wanted some freshness, so I added avocado slices and extra herbs. Sour cream is also a refreshing addition and compliments the spiciness of the salsa verde sauce.

If you want to go all out, add a salad or even a gluten-free garlic bread.

why did I use an instant pot for this chicken dinner recipe?

It’s simple, the sauce and chicken cooked in a fraction of time as you would need when you cook this salsa verde dish on the stovetop or slow cooker. But more importantly, I can put the chicken on and walk away.

The salsa verde chicken will keep warm until I am ready to place it in the oven to melt the cheese. The only thing I would like to add, the rice should be hot before you mix it with the salsa verde chicken.

If you cooked the rice earlier, warm it up in the microwave before mixing it with the salsa verde sauce and chicken.

Love Mexican inspired dishes? Here is a selection of our most popular gluten-free Mexican recipes. One of my favourite recipes, besides this Instant pot salsa verde chicken, is the Santa Fe Skillet Chicken Dinner 🙂


  • 2 Tbsp. Extra virgin olive oil plus some for brushing
  • 1 yellow onion, diced
  • 4 cloves garlic, chopped
  • 2 tsp. GF ground chilli powder
  • 1 1/2 tsp. GF ground cumin
  • 4 skinless, boneless chicken breasts
  • 13.5 oz. can black beans, rinse and drain
  • 1 can (4 oz.) green chillies (hot or mild)
  • 1 jalapeno, diced
  • 1/2 cup chopped fresh cilantro
  • 5 cups cooked long-grain rice, (the rice should be hot)
  • 1 1/2 cups shredded cheddar cheese, divided
  • Optional toppings: avocado slices, sour cream, chopped cilantro or other fresh herbs
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  • Set instant pot to sauté. Add olive oil, onions and garlic. Cook for 5 minutes. Stir in chilli powder and cumin.
  • Add chicken, black beans, diced tomatoes, chillies and jalapeno. Cook on high pressure for 12 minutes
  • Turn the instant pot off and do a quick release of the pressure. Stir in cilantro
  • Brush a 6 quart oven-safe pot with olive oil. Add hot rice and top with 2 cups of the sauce and half the cheese. Place chicken pieces on top of the rice and pour the remaining sauce over the chicken. Sprinkle with remaining cheese
  • Place in the oven and broil until the cheese has melted. About 2 - 4 minutes
  • Serve with desired toppings.
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