Name: Instant Pot Chicken Salsa Verde Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 cup chicken stock (plus an optional additional cup after pressure cooking); 16 ounces salsa verde (Pace Brand recommended, rinse the jar with ¼ cup water); 6 ounces jarred diced jalapeños with their pickling juice (half of a 12-ounce jar); 8 ounces canned green chilies; 2 fresh jalapeños, stems removed and chopped (include seeds and membranes for extra heat); 1 large yellow or white onion, chopped; 6 green onions, chopped; 5 garlic cloves, minced; 1 tablespoon cumin; 2 teaspoons coriander; 3 pounds boneless skinless chicken breasts (4 to 6 breasts); 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1 to 2 teaspoons salt; 1 teaspoon pepper; 4 ounces cream cheese, softened; 22 ounces canned sweet corn, drained (two 11-ounce cans, such as Green Giant Steam Crisp Niblets); Shredded Monterey Jack cheese (for serving); Sour cream (for serving); Chopped cilantro (for serving); Diced jalapeños (for serving); Diced green onions (for serving)

Jump to Recipe· 4.2 from 51 reviews

If you are craving a comforting bowl that bursts with vibrant flavors and packs a deliciously creamy punch, the Instant Pot Chicken Salsa Verde Soup Recipe is your new best friend in the kitchen. Bringing together tender shredded chicken, the tangy zest of salsa verde, and a medley of spicy peppers and savory spices, this soup is a one-pot marvel that warms you from the inside out. Whether it’s a busy weeknight or a weekend gathering, you’re going to love how effortlessly this soup comes together without sacrificing any depth of flavor or heartiness.

Ingredients You’ll Need

A close-up view of a thick creamy soup filled with several layers: the base is a light creamy broth with a smooth texture, mixed with chunks of shredded light beige chicken, bright yellow corn kernels, and pieces of green onions scattered throughout. On top, a garnish of fresh green cilantro leaves adds a pop of color. The soup is held in a large silver ladle above the pot, showing the vibrant mix of ingredients. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

For this Instant Pot Chicken Salsa Verde Soup Recipe, the ingredients are delightfully simple but essential to building layers of fresh and bold flavor. Each element plays a role in creating a rich texture, vibrant color, and the perfect spicy kick that balances beautifully with creamy notes.

Chicken stock (1 cup, plus 1 optional): Provides a savory base that enhances the soup’s depth.
Salsa verde (16 ounces): The heart of this recipe, delivering bright, tangy, and slightly spicy flavor.
Jarred diced jalapeños with pickling juice (6 ounces): Adds a juicy, vinegary heat that wakes up the palate.
Canned green chilies (8 ounces): Brings a mild, smoky spice and soft texture to the mix.
Fresh jalapeños (2, chopped): Seeds kept in for extra heat—feel free to adjust to your spice preference.
Yellow or white onion (1 large, chopped): Adds sweetness and depth when cooked down.
Green onions (6, chopped): Bring a fresh, sharp bite for balance.
Fresh garlic cloves (5, minced): Imparts a fragrant, robust aroma that intensifies the savory notes.
Cumin (1 tablespoon): Adds warmth and earthiness to the flavor profile.
Coriander (2 teaspoons): Brings a citrusy brightness that complements the salsa verde beautifully.
Boneless skinless chicken breasts (3 pounds): Tender protein that effortlessly shreds into the soup.
Garlic powder (1 1/2 teaspoons): Enhances the garlic flavor subtly but effectively.
Onion powder (1 1/2 teaspoons): Rounds out the savoriness and deepens the taste.
Salt (1-2 teaspoons): To elevate all the flavors to perfection.
Pepper (1 teaspoon): Adds a gentle heat and spice balance.
Cream cheese (4 ounces, softened): Creams the soup, giving it a luscious, velvety texture.
Canned sweet corn (22 ounces, drained): Adds sweetness and a pleasant bite against the spicy soup base.
Monterey Jack cheese (shredded): Perfect for topping with melty, mild cheesiness.
Sour cream: Provides creaminess and a cooling contrast to the heat.
Chopped cilantro: Lends fresh herbaceous brightness.
Diced jalapeños and green onions: Ideal for a crunchy, spicy garnish.

How to Make Instant Pot Chicken Salsa Verde Soup Recipe

Step 1: Combine and Prepare the Ingredients

Start by adding one cup of chicken stock, salsa verde, jarred jalapeños with their juice, green chilies, fresh chopped jalapeños, chopped yellow and green onions, minced garlic, cumin, and coriander into your Instant Pot. Give everything a good mix to marry the flavors before adding the chicken. This is where the aromatic base of your soup takes shape, setting the stage for that bold, smoky, and spicy character.

Step 2: Season and Submerge the Chicken

Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder for a well-rounded flavor. Nestle the chicken into the Instant Pot mixture, ensuring it’s partially submerged so it can soak up those vibrant flavors during cooking. This step ensures juicy and tender chicken ready to shred.

Step 3: Pressure Cook to Perfect Tenderness

Seal your Instant Pot and set it to cook on High Pressure for 15 minutes. Remember, the Instant Pot will take about 15 to 20 minutes to come to pressure, during which the ingredients start mingling, intensifying the soup’s taste. This pressure cooking step is magical for tenderizing the chicken quickly and infusing the broth.

Step 4: Release Pressure and Shred the Chicken

When the cooking cycle finishes, manually release the pressure by moving the valve to “Venting.” Carefully transfer the chicken breasts onto a plate and allow them to rest for 5 to 10 minutes. This resting time helps retain moisture before shredding, which you can easily do with two forks to create tender, juicy strands perfect for your soup.

Step 5: Enrich the Broth and Finish the Soup

Switch the Instant Pot to “Sauté” mode and stir in the softened cream cheese, whisking until it melts seamlessly into the broth, creating a smooth and creamy base. If you prefer a thinner soup, stir in the additional cup of chicken stock now. Finally, add the drained sweet corn and return the shredded chicken to the pot, giving everything a good stir so the chicken soaks up those delicious flavors.

Step 6: Serve and Enjoy!

Your Instant Pot Chicken Salsa Verde Soup Recipe is now ready to be ladled into bowls. It’s the perfect time to start thinking about how you’ll elevate your serving with toppings and sides that make every spoonful even more memorable.

How to Serve Instant Pot Chicken Salsa Verde Soup Recipe

A white bowl filled with light green creamy soup containing shredded chicken pieces, yellow corn kernels, chopped green onions scattered throughout, and small bits of green chili. On the left side of the soup, several thin slices of bright green avocado are layered neatly. A few sprigs of fresh cilantro sit in the center as garnish. A silver spoon is placed inside the bowl on the right side, partially submerged. The bowl rests on a gray striped cloth over a white marbled surface with some whole green chili peppers and cilantro visible around it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing beats the joy of customizing your bowl with fresh garnishes. Top your soup with shredded Monterey Jack cheese, a generous dollop of cool sour cream, chopped cilantro for herbal freshness, plus diced jalapeños and green onions for a zesty crunch. These additions brightens and layers the soup’s flavors, turning each bite into a vibrant experience.

Side Dishes

This soup pairs wonderfully with warm, crusty tortilla chips or freshly made cornbread to soak up all that flavorful broth. A crisp green salad with a tangy lime dressing makes a fresh contrast, while a side of Mexican rice can round out the meal for bigger appetites. Choose any of these sides to complement the boldness of the soup perfectly.

Creative Ways to Present

For a fun twist, serve the soup inside small edible bread bowls or garnish each bowl with a drizzle of avocado crema or chipotle sauce to bring in extra creaminess and smoky depth. Layering textures with crushed tortilla chips on top adds a delightful crunch that contrasts the smooth soup, making every serving look as enticing as it tastes.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the refrigerator for up to 4 days, giving you plenty of time to enjoy those flavorful leftovers. The flavors actually deepen after a day, so it tastes even better the next time you heat it up.

Freezing

If you want to save some for later, you can freeze the soup for up to 3 months. Be sure to cool it completely before transferring to a freezer-safe container or heavy-duty zip-top bag. Avoid adding toppings like sour cream or cheese before freezing—add those fresh when you reheat.

Reheating

Reheat your soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If it’s too thick, add a splash of chicken stock or water to loosen the consistency. Top with fresh garnishes after reheating to bring back the soup’s original brightness and texture.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken in this Instant Pot Chicken Salsa Verde Soup Recipe. Just increase the pressure cooking time by about 5 minutes to ensure the chicken is fully cooked and shredable.

How spicy is this soup? Can I adjust the heat?

The soup has a medium heat level thanks to the fresh and jarred jalapeños plus green chilies. You can easily adjust the spice by removing the seeds from the fresh jalapeños or cutting back on the jarred peppers if you prefer milder flavors.

What can I use if I don’t have salsa verde?

If salsa verde isn’t on hand, you can substitute with a good-quality tomatillo salsa or even a blend of fresh tomatillos and green chilies. Just remember that this will slightly change the flavor profile but still keep it delicious.

Is this soup gluten-free?

Yes! All ingredients in this Instant Pot Chicken Salsa Verde Soup Recipe are naturally gluten-free, making it a safe and tasty option for those avoiding gluten. Just double-check your salsa verde and stock labels to be sure.

Can I make this recipe in a slow cooker instead?

Absolutely! You can combine all ingredients (except cream cheese, corn, and shredded chicken) in a slow cooker and cook on low for 6-8 hours. Add cream cheese, corn, and shredded chicken during the last 30 minutes of cooking, stirring well to meld the flavors.

Final Thoughts

I cannot recommend this Instant Pot Chicken Salsa Verde Soup Recipe enough—it’s an absolute gem for busy days when you want something comforting, flavorful, and fuss-free. The ease of the Instant Pot combined with the fresh, spicy, and creamy elements makes this soup a guaranteed crowd-pleaser. Give it a go and get ready to savor every single spoonful with a smile.