Instant Pot Creamy Tomatillo and Cilantro Chicken Dip

Name: Instant Pot Creamy Tomatillo and Cilantro Chicken Dip
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry; 1½ lb (680 g) fresh tomatillos, husked, halved if large; ½ medium (85 g) white onion, peeled, halved; 3 cloves (15 g) garlic cloves, minced; 1 whole (25 g) jalapeño pepper, halved lengthwise, seeds removed for less heat; 1 cup (240 ml) low-sodium chicken broth; 6 oz (170 g) cream cheese, softened, cut into cubes; ½ cup (120 ml) Mexican crema or sour cream; ¾ cup (30 g) fresh cilantro leaves and tender stems, packed; 2 tbsp (30 ml) fresh lime juice; to taste kosher salt; to taste ground black pepper; ½ tsp (2 g) ground cumin; 1 tbsp (15 ml) olive oil

From the MyKitchenBank Kitchen

A vibrant, restaurant-quality dip made in minutes using the Instant Pot. Tender shredded chicken combines with roasted tomatillos, fresh cilantro, and a blend of cream cheese and Mexican crema for a dip that's silky, tangy, and subtly spicy. Perfect for gatherings, game days, or anytime you want bold flavors without the fuss.

Prep: 15 min
Cook: 12 min
Wait: 10 min
Total: 37 min
Makes: About 3 cups (720 ml)

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Ingredients

8 servings

1½ lb (680 g) boneless, skinless chicken breasts, patted dry
1½ lb (680 g) fresh tomatillos, husked, halved if large
½ medium (85 g) white onion, peeled, halved
3 cloves (15 g) garlic cloves, minced
1 whole (25 g) jalapeño pepper, halved lengthwise, seeds removed for less heat
1 cup (240 ml) low-sodium chicken broth
6 oz (170 g) cream cheese, softened, cut into cubes
½ cup (120 ml) Mexican crema or sour cream
¾ cup (30 g) fresh cilantro leaves and tender stems, packed
2 tbsp (30 ml) fresh lime juice
to taste kosher salt
to taste ground black pepper
½ tsp (2 g) ground cumin
1 tbsp (15 ml) olive oil

Equipment (6)

6-quart (5.7 L) Instant Pot or similar pressure cooker
Instant Pot trivet (steam rack)
9×13-inch (23×33 cm) shallow baking dish or similar for roasting tomatillos
Immersion blender or regular blender
Wooden spoon or silicone spatula
Fine-mesh strainer (optional, for draining excess liquid)

Steps

Before you start

Have all ingredients prepped and measured before starting—the cooking happens quickly once the lid closes
Make sure your Instant Pot trivet (steam rack) is clean and fits properly
If your tomatillos are very large, halve them so they cook evenly

1
Roast the tomatillosOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- Toss the tomatillos with the halved onion, jalapeño, and olive oil on a baking sheet.
- Spread in a single layer and roast for 8–10 minutes, until the tomatillos are soft, lightly charred in spots, and bursting.
- Set aside and let cool slightly.
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Ready when: Tomatillos are soft and bursting with light char marks
Tip: Don't skip roasting—it caramelizes the tomatillos and deepens the flavor significantly.
2
Add chicken to Instant Pot
- Add the chicken broth and trivet to your Instant Pot.
- Place the patted-dry chicken breasts on the trivet in a single layer.
- Season the tops lightly with salt and pepper.
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Tip: Don't stack the chicken—arrange it flat so steam can circulate evenly.
3
Pressure cook the chicken
- Close the Instant Pot lid, set the valve to 'Sealing,' and select high pressure for 6 minutes.
- When done, carefully quick-release the steam by opening the valve (step back to avoid the steam).
- Remove the chicken to a cutting board and shred using two forks or your hands once it's cool enough to handle.
- Discard the trivet.
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Ready when: Chicken is cooked through and shreds easily
Tip: Quick-release is safe here because there's minimal steam; if uncomfortable, use natural release (5 minutes).
4
Blend the tomatillo mixture
- In the pot of your Instant Pot (without the trivet), add the cooled roasted tomatillos, onion, jalapeño, minced garlic, and cumin.
- Do not add the cream cheese yet.
- Using an immersion blender, blend until mostly smooth with a few small flecks of tomatillo for texture (about 1 minute).
- Alternatively, carefully transfer the mixture to a blender, blend, and return to the pot.
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Ready when: Mixture is smooth with small visible tomatillo pieces
Tip: Leave a little texture—a completely smooth dip can taste flat. A few small bits add visual appeal and body.
5
Combine and melt the cheese
- Add the shredded chicken back into the pot with the tomatillo mixture.
- Stir in the cream cheese cubes and crema.
- Set the Instant Pot to sauté mode on medium heat.
- Stir constantly for 2–3 minutes until the cream cheese is completely melted and the dip is creamy and smooth.
- Do not let it bubble vigorously.
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Ready when: Cream cheese is fully melted and dip is uniform and creamy
Tip: Stir often and watch carefully—cream can break if it simmers too hard. Medium heat is key.
6
Finish with cilantro and lime
- Turn off the Instant Pot and stir in the fresh cilantro and lime juice.
- Taste and adjust seasoning with salt, pepper, and a pinch more cumin if needed.
- The dip should be bright, tangy, and herbaceous.
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Ready when: Cilantro is evenly distributed and flavors are balanced
Tip: Add cilantro after turning off heat to preserve its fresh color and aroma. Taste before serving—lime and salt bring everything into focus.

Good to know

Tips

Make it ahead: The flavors meld beautifully overnight, so this is excellent for party prep. Reheat gently to avoid splitting the cream.
Texture matters: Don't over-blend the tomatillo mixture—a little graininess adds character and prevents a baby-food texture.
Control the heat: If your guests prefer milder, remove the jalapeño seeds before roasting. For a kick, leave them in or add a pinch of cayenne at the end.
Serve it warm with tortilla chips: A warm dip is silky and inviting. Use a small slow cooker on the 'warm' setting to keep it at serving temperature without drying it out.

Make ahead

You can prepare the dip up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently in the Instant Pot on sauté mode (medium heat, stirring often) or in a saucepan on the stovetop over low heat until warmed through, about 3–5 minutes. Stir in a splash of chicken broth or crema if the dip has thickened.

Storage & reheating

Room temperature: up to 2 hours (covered). Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months in a freezer-safe container (thaw overnight in the fridge, then reheat gently). The dip may separate slightly when reheated; stir well and add a splash of cream or broth to restore creaminess.

Substitutions

Mexican crema or sour cream → Greek yogurt (use ⅓ cup / 80 ml instead for a tangier, slightly thinner dip). Greek yogurt adds tang but less richness. Add it after turning off heat to prevent curdling, and adjust lime juice to taste.
fresh tomatillos, husked → 1 lb (450 g) fresh green salsa (salsa verde) plus ½ cup (120 ml) additional chicken broth. Skip the roasting step if using store-bought salsa. Reduce or omit the jalapeño depending on the salsa's heat level.
jalapeño pepper → 1 serrano pepper (for more heat) or omit entirely (for mild). Serrano is hotter than jalapeño; use less if you prefer milder. Green bell pepper adds no heat but flavor.
fresh cilantro leaves and tender stems, packed → fresh parsley (use same amount). Parsley is milder and less herbaceous; consider adding an extra pinch of cumin for depth.