Instant Pot Chimichurri Chicken Recipe

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Tender and juicy Chimichurri Chicken combines bright herbs, garlic, and a touch of tang with the Instant Pot’s magic.

Prep Time5

Cook Time8

Pressure Release10

Total Time23

Course: Main Course

Cuisine: Mexican

Keyword: chicken breast with herb sauce

Servings: servings

Calories: 311kcal

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.
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.
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.

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.
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.

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.
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.
See original post for serving suggestions.