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Instant Pot Salsa Verde Chicken Soup

InstantPot Salsa Verde Chicken Soup

A flavorful, bright soup perfect for busy days!
Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author With Two Spoons


  • 2 teaspoons olive oil
  • 1 small onion diced
  • 2 heaping teaspoons cumin
  • 2 pounds boneless skinless chicken thighs
  • 1 quart chicken stock
  • 2 cans cannellini beans drained and rinsed
  • 1 jar 16 ounces of salsa verde
  • Juice of 1/2 lime
  • Salt and pepper to taste
  • 1 green onion chopped


  1. Set InstantPot to simmer and add the olive oil.
  2. Sauté the onion until just translucent, 3-4 minutes.
  3. Add the cumin and cook for 1 minute, stirring frequently, until fragrant.
  4. Turn off the sauté function.
  5. Add the chicken thighs and cover with 1 quart of chicken stock.
  6. Place the lid on the InstantPot and set the vent to seal.
  7. Cook on high pressure (manual) for 10 minutes.
  8. Natural Pressure Release for 5 min, then quick release.
  9. Remove the chicken from the InstantPot and, using two forks, gently shred the meat. Set aside.
  10. To the broth, add the beans, salsa verde, and juice of 1/2 a lime.
  11. Simmer 5-10 minutes.
  12. Return the shredded chicken to the pot and simmer an additional 3-4 minutes, until heated through.
  13. Season with salt and pepper to taste.
  14. Serve immediately.
  15. Garnish with chopped green onion, lime slices, and sour cream if desired!