Chicken Thighs with Island Salsa

By: I Love My Instant Pot Gluten Free Diet by Michelle Fagone

Chicken Thighs with Island Salsa
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
8 servings, boneless skinless chicken thighs, chopped fresh cilantro, chopped fresh mint leaves, contributed, cook 7 min, diced peeled mango, diced peeled pineapple, easy, fresh lime juice, gluten free, ground black pepper, less than 15 min, lime zest, main course, medium avocado, modern, peeled and finely diced red onion, prep 5 min, pressure cook, roma tomato, salt, water

prep icon Prep Time
5 min
cook icon Cook Time
7 min

serving icon Servings
8 servings
Ingredients
  • 1/2 cup diced peeled pineapple
  • 1/2 cup diced peeled mango
  • 1/2 cup fresh lime juice
  • 1 tbsp lime zest
  • 1 Roma Tomato
  • 1/4 peeled and finely diced red onion
  • 1 medium avocado
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint leaves
  • 1 tsp salt
  • 3 lbs boneless skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup Water
Instructions
  • In a large bowl, combine pineapple, mango, lime juice, lime zest, tomato, onion, avocado, cilantro, mint, and salt. Refrigerate salsa covered at least 1 hour or up to overnight.
  • Pat chicken thighs dry with a paper towel. Season with salt and pepper.
  • Add water to the Instant Pot® and insert steam rack. Place steamer basket on the steam rack. Arrange thighs evenly in steamer basket. Lock lid.
  • Press the Manual or Pressure Cook button and adjust cook time to 7 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Check chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
  • Transfer chicken to eight plates. Garnish with salsa and serve.
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