Easy Salsa Verde Chicken Soup (Instant Pot!)

This salsa verde chicken soup recipe is the perfect cozy, weeknight dinner when you want something comforting but still nourishing. What I love about this One Pan Meal is that it’s made right in the Instant Pot, uses simple pantry ingredients, and has so much flavor with very little effort.

I’ve been making this soup on repeat during busy weeks, it makes great leftovers and tastes even better the next day. It’s easy to switch up with different beans, white rice instead of brown rice, or by adjusting the spice level depending on who you’re feeding.

If you like this dish, you should try my Chicken Enchilada Soup, Lemon Chicken Orzo Soup (Instant Pot), or my Tuscan Kale Soup.

Why You Will Love This Dinner

• Easy cooking: One-pot Instant Pot meal with minimal prep
• Healthy ingredients: High-protein, fiber-rich, and filling
• Versatile meal: Great for meal prep and easy to customize with toppings

Ingredients

• Green bell pepper – Adds sweetness and a veggie boost to the soup base
• Red onion – Brings depth and savory flavor
• Garlic – Enhances the overall flavor and aroma
• Chicken breasts – Lean protein that shreds easily after pressure cooking
• Brown rice – Makes the soup hearty and satisfying
• White beans – Add fiber, creaminess, and extra protein
• Salsa verde – The star ingredient that gives the soup its tangy, slightly spicy flavor
• Canned green chiles – Add mild heat and classic Southwest flavor
• Chicken broth – Creates a flavorful soup base
• Lime juice – Brightens everything at the end
• Chili powder – Adds warmth and depth
• Cumin – Brings that cozy, earthy flavor

Substitutions and Variations

• Swap brown rice for white rice (reduce cook time slightly)
• Use chicken thighs instead of breasts for extra richness
• Swap white beans for pinto or cannellini beans
• Make it spicier with jalapeño or extra green chiles
• Stir in Greek yogurt or sour cream when serving for creaminess

How to make Salsa Verde Chicken Soup in the instant pot

1. Lightly spray the inside of the Instant Pot and set to sauté mode.
2. Add the bell pepper, red onion, and garlic. Cook for about 5 minutes, stirring occasionally, until softened.
3. Press cancel. Add the chicken breasts, brown rice, white beans, salsa verde, green chiles, chicken broth, lime juice, chili powder, and cumin. Stir to combine.
4. Secure the lid and pressure cook on high for 15 minutes.
5. When cooking is complete, carefully release the pressure and remove the lid.
6. Remove the chicken breasts, shred them, then return the chicken to the soup and stir.

Tips and Notes

• Make sure the rice is fully submerged before pressure cooking
• For a thicker soup, let it sit for a few minutes after cooking
• Taste and adjust seasoning with salt, lime juice, or extra salsa verde

Recipe FAQs

Can I make this ahead?
Yes. This soup is great for meal prep and tastes even better the next day.

Can I freeze this soup?
Yes, but note that the rice may soften slightly after freezing and reheating.

Can I make this on the stovetop?
Yes. Simmer everything until the chicken is cooked through and the rice is tender, then shred the chicken and return it to the pot.

Serving Suggestions

• Top with avocado, cilantro, sour cream, or shredded cheese
• Serve with tortilla chips for dipping
• Add a squeeze of extra lime before serving

Storage and Reheating Instructions

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat on the stovetop or in the microwave until warmed through.

Tips:
Add a splash of broth when reheating if the soup thickens.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
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What's your favorite chicken recipe?

I love this Turmeric Tahini Chicken Recipe  to throw over rice or in a pita pocket!

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