Instant Pot® Braised Chicken Thighs and Tomatillos
Quick, easy, and delicious Instant Pot® chicken thighs! Serve with a side salad.
- Serves: 4 persons
- 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
Step 1Lay chicken thighs out on a cutting board and season with cumin, salt, and pepper.
Step 2Turn 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 3Add 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 4Add 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 5While the chicken is cooking, mix mayonnaise, cilantro, lime zest, and lime juice together in a small bowl.
Step 6Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 7Remove chicken from the pot and place on serving plates. Top each serving with onion-tomatillo mixture, a spoonful of mayonnaise mix, and sliced avocado.