Instant Pot Chicken Thighs with Island Salsa
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- Total Time
- 1hr 17mins
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- Serves
- 8
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- Calories
- 445
Instant Pot Chicken Thighs with Island Salsa is the perfect light evening meal or alfresco lunch! Exotic, yet humble!
Inspired by: https://www.cavegirlcuisine.com/recipes/instant-pot-chicken-thighs-with-island-salsa/recipe updated 17 Nov 2021
Ingredients
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- Pineapple
- 85 g
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- Mango
- 155 g
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- Lime juice
- 120 ml
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- Lime zest
- 1 tablespoon
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- Roma tomato
- 1
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- Red onion
- 40 g
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- Avocado
- 1
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- Coriander
- 7 g
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- Mint leaves
- 7 g
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- Salt
- 2 teaspoons
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- Chicken thigh
- 1.35 kg
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- Black pepper
- ½ teaspoon
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- Water
- 240 ml
Tools
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Instant Pot
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Steamer basket
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Plate
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Inner pot
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Rack
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Cutting board
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Large mixing bowl
Step preview
- 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 overnight if possible
- Pat chicken thighs dry with a paper towel
- Season with salt and pepper
- Add water to the Instant Pot
- Insert the steam rack
- Place steamer basket on the steam rack
- Arrange thighs evenly in steamer basket
- Close and lock the lid and turn the steam release handle to Sealing
- Press the Manual or Pressure Cook button and adjust cook time to 7 minutes, then quick-release the pressure
- You can check the chicken using a meat thermometer to ensure the internal temperature is at least 165 degrees F
- Transfer chicken to plates
- Garnish with salsa and serve