Chicken Thighs with Island Salsa
By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone
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This is the perfect summer meal to enjoy al fresco with a light and crisp glass of chardonnay, although it is equally enjoyable packed as a picnic with a jug of sun tea! If you prepare the salsa ahead of time, make sure to toss in the avocado right before serving to avoid browning.
Votes: 4
Rating: 4.75
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 7 minutes
Servings
8 servings
Ingredients
Island Salsa
  • 1/2 cup diced peeled pineapple
  • 1/2 cup diced peeled mango
  • 1/2 cup fresh lime juice
  • 1 tbsp lime zest
  • 1 Roma Tomato seeded and diced
  • 1/4 peeled and finely diced red onion
  • 1 medium avocado peeled, pitted, and diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint leaves
  • 1 tsp salt
Chicken
  • 3 lbs boneless skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup Water
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration less than 15 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 7 minutes
Servings
8 servings
Ingredients
Island Salsa
  • 1/2 cup diced peeled pineapple
  • 1/2 cup diced peeled mango
  • 1/2 cup fresh lime juice
  • 1 tbsp lime zest
  • 1 Roma Tomato seeded and diced
  • 1/4 peeled and finely diced red onion
  • 1 medium avocado peeled, pitted, and diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint leaves
  • 1 tsp salt
Chicken
  • 3 lbs boneless skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup Water
Votes: 4
Rating: 4.75
Rate this recipe!
Instructions
  1. In a large bowl, combine pineapple, mango, lime juice, lime zest, tomato, onion, avocado, cilantro, mint, and salt. Refrigerate salsa covered at least 1 hour or up to overnight.
  2. Pat chicken thighs dry with a paper towel. Season with salt and pepper.
  3. Add water to the Instant Pot® and insert steam rack. Place steamer basket on the steam rack. Arrange thighs evenly in steamer basket. Lock lid.
  4. Press the Manual or Pressure Cook button and adjust cook time to 7 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Check chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
  5. Transfer chicken to eight plates. Garnish with salsa and serve.
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