Tender Chicken Thighs with Tomatillos Made in the Instant Pot

Ingredients 0/14

Step 1

Season the chicken thighs with cumin, salt, and pepper on a cutting board. Turn your Instant Pot to the sauté setting on high heat, and once it’s hot, add a little oil. Brown the chicken thighs for about 3 to 4 minutes on each side, then set them aside on a plate.

Step 2

Toss in the onion and garlic to the pot and sauté for a minute or two until fragrant. Pour in half of the chicken stock and use a wooden spoon to scrape up any browned bits stuck to the bottom. Then, turn off the sauté function.

Step 3

Add the tomatillos, jalapeño, and the rest of the chicken stock to the pot. Nestle the chicken thighs back in on top of the veggies. Close the lid, lock it, and set the pressure cooker to high for 10 minutes. It will take about 10 to 15 minutes for the pressure to build.

Step 4

While the chicken cooks, mix together mayonnaise, chopped cilantro, lime zest, and lime juice in a small bowl for a quick, tangy sauce.

Step 5

When the timer goes off, carefully release the pressure using the quick-release method following your Instant Pot’s instructions. Open the lid, take the chicken out, and plate it. Spoon some of the tomatillo-onion mixture over each piece, add a dollop of the mayo mixture, and finish with some sliced avocado for a fresh touch.