Paleo Recipes – Cavegirl Cuisine

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Instant Pot Chicken Thighs with Island Salsa

Instant Pot Chicken Thighs with Island Salsa

From the pages of my cookbook, The “I Love My Instant Pot” Gluten-Free Recipe Book, this recipe turns the very economical and humble chicken thigh into an exotic meal!

Instant Pot Chicken Thighs with Island Salsa is the perfect meal to enjoy alfresco with a light and crisp glass of chardonnay, although it is equally enjoyable packed as a picnic with a jug of sun tea! If you prepare the salsa ahead of time, make sure to toss in the avocado right before serving to avoid browning.

Fruit Salsa Tip: Grill your fruit before dicing it. The heat will caramelize the natural sugars in the fruit and lend a completely different and sweet flavor note to your salsa.

Ingredients

  • • ISLAND SALSA:
  • • 1/2 cup diced, peeled pineapple
  • • 1/2 cup diced, peeled mango
  • • 1/2 cup fresh lime juice
  • • 1 tablespoon lime zest
  • • 1 Roma tomato, seeded and diced
  • • 1/4 cup peeled and finely diced red onion
  • • 1 medium avocado, peeled, pitted, and diced
  • • 1/4 cup chopped fresh cilantro
  • • 1/4 cup chopped fresh mint leaves
  • • 1 teaspoon salt
  • • CHICKEN:
  • • 3 pounds boneless, skinless chicken thighs
  • • 1 teaspoon salt
  • • 1/2 teaspoon ground black pepper
  • • 1 cup water

Directions

1. 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 up to overnight.
2. Pat chicken thighs dry with a paper towel. Season with salt and pepper.
3. Add water to the Instant Pt and insert steam rack. Place steamer basket on the steam rack. Arrange thighs evenly in steamer basket. Lock lid.
4. 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 degrees F.
5. Transfer chicken to plates. Garnish with salsa and serve.

Ingredients

  • ISLAND SALSA:
  • 1/2 cup diced, peeled pineapple
  • 1/2 cup diced, peeled mango
  • 1/2 cup fresh lime juice
  • 1 tablespoon lime zest
  • 1 Roma tomato, seeded and diced
  • 1/4 cup peeled and finely diced red onion
  • 1 medium avocado, peeled, pitted, and diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint leaves
  • 1 teaspoon salt
  • CHICKEN:
  • 3 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup water

Directions

1. 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 up to overnight.
2. Pat chicken thighs dry with a paper towel. Season with salt and pepper.
3. Add water to the Instant Pt and insert steam rack. Place steamer basket on the steam rack. Arrange thighs evenly in steamer basket. Lock lid.
4. 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 degrees F.
5. Transfer chicken to plates. Garnish with salsa and serve.

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