Instant Pot Chicken Thighs and Tomatillos Recipe

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
• ½ cup chipotle mayonnaise
• ¼ cup chopped cilantro
• 1 medium lime, zested and juiced
• 1 large avocado, sliced

Directions

Season the chicken thighs with cumin, salt, and pepper on a cutting board. Turn your Instant Pot to the sauté setting on high, and once it’s hot, add a bit of oil. Brown the chicken thighs for about 3 to 4 minutes on each side, then set them aside on a plate. Next, toss in the chopped onion and garlic, cooking them for a minute or two until they’re fragrant. Pour in half of the chicken stock and scrape the bottom of the pot to loosen any browned bits, then turn off the sauté mode. Add the tomatillos, jalapeño, and the rest of the chicken stock, then nestle the chicken back on top. Lock the lid in place and cook on high pressure for 10 minutes, allowing time for the pot to come up to pressure. While the chicken cooks, mix together mayonnaise, cilantro, lime zest, and lime juice in a small bowl for a quick, fresh sauce. When the cooking time’s up, carefully release the pressure using the quick-release method, then open the lid. Serve the chicken with the tomatillo-onion mixture spooned over it, a dollop of the mayo sauce, and some sliced avocado on the side.