Instant Pot® Braised Chicken Thighs and Tomatillos

These Instant Pot® chicken thighs are cooked with a zesty tomatillo and jalapeno mixture and drizzled with a cilantro-lime mayonnaise for a delicious main course.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 632 Calories

Ingredients

• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 large avocado, sliced
• 1 large yellow onion, chopped
• 1 teaspoon black pepper
• ¼ cup chopped cilantro
• 1 medium jalapeno pepper, seeded and chopped
• 1 tablespoon avocado oil
• 1 medium lime, zested and juiced
• 2 cups chicken stock, divided
• 8 (4 ounce) skin-on chicken thighs
• 6 medium tomatillos, husked and quartered
• ½ cup chipotle mayonnaise

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Lay chicken thighs out on a cutting board and season with cumin, salt, and pepper.

Step 3

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 4

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 5

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 6

While the chicken is cooking, mix mayonnaise, cilantro, lime zest, and lime juice together in a small bowl.

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.