Chicken Thighs with Island Salsa


  • 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
  • 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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