Chicken Thighs with Island Salsa
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.
Servings Prep Time
8servings 5minutes
Cook Time
7minutes
Servings Prep Time
8servings 5minutes
Cook Time
7minutes
Ingredients
Island Salsa
  • 1/2cup diced peeled pineapple
  • 1/2cup diced peeled mango
  • 1/2cup fresh lime juice
  • 1tbsp lime zest
  • 1 Roma Tomatoseeded and diced
  • 1/4 peeled and finely diced red onion
  • 1 medium avocadopeeled, pitted, and diced
  • 1/4cup chopped fresh cilantro
  • 1/4cup chopped fresh mint leaves
  • 1tsp salt
Chicken
  • 3lbs boneless skinless chicken thighs
  • 1tsp salt
  • 1/2tsp ground black pepper
  • 1cup Water
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.