Pressure Cooker Chili Lime Chicken Thighs

Pressure cooker chili lime chicken thighs have a nice sweet heat, and are moist and super fast to cook when prepared in an Instant Pot. It makes for an easy, healthy mid-week meal.

INGREDIENTS:

• 4 chicken thighs, about 1-1/2 pounds (I used bone in, skin on)
• 1 cup chicken stock
• 1 tablespoon arrowroot powder, tapioca starch or non-GMO corn starch
• 2 tablespoons olive oil (divided)
• Juice and zest of 1 lime
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

INSTRUCTIONS:

1. Place 1 tablespoon olive oil, lime juice and zest, garlic, cumin, chili powder, cilantro and salt and pepper in a plastic ziploc or large glass dish and mix. Pat the chicken dry and add to the marinade. Allow to sit for at least 30 minutes, or up to 2 hours.
2. Set your pressure cooker to sauté and once hot, add the other tablespoon of olive oil. Remove the chicken from the marinade and add to the pot. Let it sear a few minutes on each side until it's golden. Then add the chicken stock, close the pot with the lid, and push the poultry button, and cook for 12 minutes..
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You can find complete recipes click here!

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