Instant Pot® Braised Chicken Thighs and Tomatillos

Quick, easy, and delicious Instant Pot® chicken thighs! Serve with a side salad.

Ingredients

• 8 (4 ounce) skin-on chicken thighs
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon avocado oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken stock, divided
• 6 medium tomatillos, husked and quartered
• 1 medium jalapeno pepper, seeded and chopped
• 0.5 cup chipotle mayonnaise
• 0.25 cup chopped cilantro
• 1 medium lime, zested and juiced
• 1 large avocado, sliced

Steps

1. Lay chicken thighs out on a cutting board and season with cumin, salt, and pepper.
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.
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.
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.
5. While the chicken is cooking, mix mayonnaise, cilantro, lime zest, and lime juice together in a small bowl.
6. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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.