Instant Pot® Braised Chicken Thighs and Tomatillos
Quick, easy, and delicious Instant Pot® chicken thighs! Serve with a side salad.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 8(4 ounce) skin-on chicken thighs
- 2teaspoons ground cumin
- 1teaspoon sea salt
- 1teaspoon black pepper
- 1tablespoon avocado oil
- 1large yellow onion, chopped
- 3cloves garlic, minced
- 2cups chicken stock, divided
- 6medium tomatillos, husked and quartered
- 1medium jalapeno pepper, seeded and chopped
- ½cup chipotle mayonnaise
- ¼cup chopped cilantro
- 1medium lime, zested and juiced
- 1large avocado, sliced
Instructions
Step 1
Lay chicken thighs out on a cutting board and season with cumin, salt, and pepper.Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute-High function. When display reads "hot" add oil. Saute chicken thighs until browned, 3 to 4 minutes per side. Transfer chicken to a plate.Step 3
Add onion and garlic to the pot and saute for 1 to 2 minutes. Add 1/2 of the chicken stock and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Cancel Saute function.Step 4
Add tomatillos, jalapeno, and remaining chicken stock to the pot. Place chicken back on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.Step 5
While the chicken is cooking, mix mayonnaise, cilantro, lime zest, and lime juice together in a small bowl.Step 6
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.Step 7
Remove chicken from the pot and place on serving plates. Top each serving with onion-tomatillo mixture, a spoonful of mayonnaise mix, and sliced avocado.