Instant Pot Chimichurri Chicken

This dish transforms ordinary chicken into something crave-worthy, thanks to the bold taste of chimichurri paired with quick, hands-off cooking.

If you want dinner that’s both easy and loaded with summer-fresh taste, chicken with chimichurri sauce is your new go-to.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

Why You’ll Love This Recipe

• Fast: Get fully cooked chicken breasts in about 30 minutes, start to finish.
• Efficient: No need for hovering over the stove or oven. The machine handles it all.
• Moisture-Rich: Pressure cooking keeps the meat from drying out, thanks to the sealed environment and broth.
• Consistent: Each batch comes out just right, making this recipe foolproof.

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Ingredients

• Boneless, skinless chicken breasts: You want boneless, skinless chicken breasts that are firm, have a light pink color, and aren’t sitting in excess liquid. If you can, go for organic or free-range chicken. These usually have a better texture and cleaner, richer flavor.
• Cilantro and Parsley: These herbs bring grassy, citrusy, and peppery notes. Always use fresh (never dried) for the best color and flavor.
• Garlic: Bold, aromatic, and zesty, raw garlic gives the sauce its backbone.
• Red Wine Vinegar: Brightens the sauce and offers a little bite. You can swap with apple cider vinegar or white wine vinegar if needed.
• Lime Juice: Lifts and freshens up the sauce, providing citrus pop. Lemon juice also works if you prefer its flavor.
• Extra-Virgin Olive Oil: Good oil makes a difference. It smoothes out the sharpness and helps the sauce coat the chicken beautifully.
• Spice: Add red pepper flakes or a dash of fresh chili for extra heat.

Check out the printable recipe card below for the complete recipe and detailed instructions.

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How to Make Instant Pot Chimichurri Chicken

Assemble– Place chicken breasts into the bottom of the Instant Pot and sprinkle with salt and pepper. Pour chicken broth over the top, then add minced garlic, lime juice, and onion slices.

Cook– Secure the lid and check to make sure the knob is in the sealing position. Press the Pressure Cook or Manual button on High pressure and adjust the time to 8 minutes using the + and or – buttons.

When the pot beeps allow the pressure to release naturally for 10 minutes, then carefully press the sealing knob to quick release the pressure.

Remove Chicken– Check chicken with an instant read thermometer to make sure it is thoroughly cooked. The internal temperature should read 165°F. Transfer the cooked chicken to a cutting board and set aside to rest.

Make sauce– Place the cilantro, parsley, olive oil, vinegar, lime juice, garlic cloves and red pepper flakes in the bowl of a food processor.

Lock cover in place and process until well-combined and to your desired thickness.

Set aside until ready to use.

Serving– Slice chicken into strips of cut into chunks, depending on how you are using it. Place in a mixing bowl, pour the chimichurri sauce over the chicken and toss to thoroughly coat.

Adjust seasonings as needed and serve.

Tips

• Bring chicken to room temperature for 20 minutes before cooking. This helps it cook evenly and stay juicy.
• Use high pressure on your Instant Pot.
• For pieces under 2 inches thick, set the timer for 8 minutes.
• If you have extra thick breasts (near or above 2 inches), go up to 10 minutes.
• Always add at least 1 cup of chicken broth. This keeps the environment steamy and prevents sticking.
• Place your chicken breasts on a trivet or directly in the liquid.
• Don’t overcrowd; give each piece space.

Serving Suggestions

• Over Steamed Rice: A bed of jasmine or basmati rice makes the herbs and garlic pop, soaking up every drop of sauce. Serve with Cauliflower Rice for Whole30, Paleo, or Keto.
• With Roasted Veggies: Think sweet potatoes, carrots, broccoli, or zucchini. Roasting adds a caramelized edge that balances the tang of chimichurri.
• Stuffed in Tacos: Slice the chicken thin, tuck it into warm tortillas (like these cassava flour tortillas), top with extra sauce, a handful of shredded cabbage, and crumbled feta.
• On Top of a Hearty Salad: Layer over arugula, spinach, or a mixed green blend. Add sliced avocado, cherry tomatoes, and roasted corn for color and crunch.
• Paired with Couscous or Quinoa: The tiny grains catch the fresh sauce, making every forkful bright and savory.
• Alongside Beans and Corn: As a nod to Latin-inspired bowls, serve with black beans, grilled corn, and maybe a scoop of guacamole for extra freshness.

How to Store

• Let your cooked chicken with chimichurri sauce cool to room temperature (but no longer than two hours on the counter). Transfer the chicken pieces into airtight containers.
• Store chicken in airtight containers, in the refrigerator, for up to 4 days.
• To freeze: Place in freezer-safe bags or containers, removing as much air as possible.
• Freeze chicken and chimichurri sauce separately for up to 3 months.
• Reheating: Place chicken slices on a microwave-safe plate. Drape a damp paper towel over the pieces to lock in moisture. Heat in 30-second bursts until warmed through.
• On the stove: Add chicken with a few tablespoons of broth to a skillet. Cover and warm over low heat for a few minutes, turning once or twice.
• Drizzle with fresh chimichurri before serving.

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