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Quick, easy, and delicious Instant Pot® chicken thighs! Serve with a side salad.


Recipe Summary

15 mins
30 mins
5 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

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

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

  • 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.

Nutrition Facts

632 calories; protein 39.3g; carbohydrates 17.6g; fat 46g; cholesterol 137.5mg; sodium 1327.4mg. Full Nutrition