Instant Pot Margarita Chicken Thighs With Orange And Lime Slices Recipes

INSTANT POT® BRAISED CHICKEN THIGHS AND TOMATILLOS

Steps:

• 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.

INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES

Steps:

• Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
• Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
• Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
• Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
• Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.