42 min
Instant Pot Mild Curry Chicken and Rice with Sweet Peppers
One pot turns chicken thighs, basmati rice, sweet peppers and peas into a gently spiced family dinner with fluffy grains instead of mush.
Photo: jasonlam / Wikimedia Commons · CC BY-SA 2.0
Instant Pot Family Dinners
Instant Pot Salsa Verde Chicken Tacos
Tender lime-scented chicken and a bright salsa verde sauce turn into a mild family taco bar with almost no hands-on cooking.
Directions
Season and layer
Pat the chicken dry and season with cumin, garlic powder and salt. Pour the broth into a 6-quart electric pressure cooker, add the onion, then arrange the chicken in one layer. Spoon 1 cup salsa verde over the chicken without stirring it into the bottom liquid.
Pressure cook
Lock the lid and cook on High Pressure for 8 minutes. The pot will need about 10 minutes to reach pressure. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure. Wait for the float valve to drop before opening.
Check and shred
Transfer the chicken to a bowl and confirm the thickest pieces have reached 165°F. Shred with two forks. If any piece is below 165°F, return it to the simmering sauce on Sauté until fully cooked.
Concentrate the sauce
Set the cooker to Sauté and simmer the liquid for 4 to 6 minutes, stirring occasionally, until it lightly coats a spoon. Turn off the cooker and stir in the remaining 1/2 cup salsa verde, lime zest and 1 tablespoon lime juice.
Finish the filling
Return the shredded chicken to the pot and toss until glossy. Taste before adding more salt because salsa sodium varies. Add another squeeze of lime if the sauce needs brightness.
Build a mild-first taco bar
Fill warm tortillas with chicken and set out lettuce, cheese, cilantro and extra salsa separately so each person can control heat and toppings.
Why this works
Why it worksThin broth on the bottom supplies the steam the cooker needs while thick salsa stays above it, reducing the chance of a burn warning.
Why it worksChicken thighs remain juicy through the natural release and shred more reliably than very lean breasts.
Why it worksFinishing with fresh salsa and lime restores the bright flavor that long, sealed cooking can soften.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options →
Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options →
Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →
Swaps & notes
Easy swaps
- Use 2 lb chicken breasts and the same timing; split very thick breasts lengthwise and verify 165°F before shredding.
- For dairy-free tacos, omit the cheese and add avocado at the table.
- Use flour tortillas for softer kid-friendly tacos or corn tortillas for a gluten-free meal.
Cook notes
- Choose mild salsa verde for the shared pot and serve hotter salsa or sliced jalapeños separately.
- Do not reduce the broth below 3/4 cup unless your cooker manual specifically permits less liquid.
- Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave just before serving.
- Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
- Never force the lid. Open only after pressure is fully released and the float valve has dropped.
Storage
Refrigerate the cooled chicken and sauce airtight for up to 4 days. Reheat gently with a splash of broth until steaming hot. Freeze the filling, without tortillas or toppings, for up to 3 months.
Questions
Can I start with frozen chicken?
Yes, if the pieces are individually frozen rather than one solid block. Increase High Pressure time to 12 minutes, keep the 10-minute natural release and verify every piece reaches 165°F.
Why is the taco filling watery?
Chicken and onions release liquid under pressure. Shred the chicken outside the pot and reduce the uncovered sauce on Sauté before returning the meat.
Can I make it less tangy for kids?
Use a mild roasted tomatillo salsa, skip the lime juice in the pot and offer lime wedges only at the table.
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Instant Pot Salsa Verde Chicken Tacos
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1. Season and layerPat the chicken dry and season with cumin, garlic powder and salt. Pour the broth into a 6-quart electric pressure cooker, add the onion, then arrange the chicken in one layer. Spoon 1 cup salsa verde over the chicken without stirring it into the bottom liquid.
2. Pressure cookLock the lid and cook on High Pressure for 8 minutes. The pot will need about 10 minutes to reach pressure. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure. Wait for the float valve to drop before opening.
3. Check and shredTransfer the chicken to a bowl and confirm the thickest pieces have reached 165°F. Shred with two forks. If any piece is below 165°F, return it to the simmering sauce on Sauté until fully cooked.
4. Concentrate the sauceSet the cooker to Sauté and simmer the liquid for 4 to 6 minutes, stirring occasionally, until it lightly coats a spoon. Turn off the cooker and stir in the remaining 1/2 cup salsa verde, lime zest and 1 tablespoon lime juice.
5. Finish the fillingReturn the shredded chicken to the pot and toss until glossy. Taste before adding more salt because salsa sodium varies. Add another squeeze of lime if the sauce needs brightness.
6. Build a mild-first taco barFill warm tortillas with chicken and set out lettuce, cheese, cilantro and extra salsa separately so each person can control heat and toppings.