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Instant Pot Braised Chicken Thighs and Tomatillos
Instant Pot Braised Chicken Thighs and Tomatillos
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Zesty Instant Pot chicken thighs with tomatillo-jalapeno sauce and cilantro-lime mayo.
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
Instructions:
  • Place the chicken thighs on a cutting board and generously season with cumin, salt, and pepper.
  • Preheat a multi-functional pressure cooker (such as Instant Pot) on the Saute-High setting. Once it reads "hot," add oil and brown chicken thighs for 3 to 4 minutes per side. Place chicken on a plate.
  • Sauté onion and garlic in the pot for 1 to 2 minutes. Pour in half of the chicken stock and deglaze the pot with a wooden spoon. Turn off the Saute function.
  • Place the tomatillos, jalapeno, and the rest of the chicken stock in the pot. Place the chicken on top. Seal the lid securely. Cook on high pressure for 10 minutes following the manufacturer's instructions. Let the pressure naturally release for 10 to 15 minutes.
  • Combine mayonnaise, fresh cilantro, zesty lime peel, and tangy lime juice in a small bowl as the chicken cooks.
  • Carefully release pressure using the quick-release method following the manufacturer's instructions for about 5 minutes. Unlock and lift off the lid.
  • Plate the chicken and generously spoon the savory onion-tomatillo mixture, a dollop of delectable mayonnaise blend, and fresh slices of creamy avocado atop each serving.

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