Instant Pot Chicken Thighs with Island Salsa

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recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This is the perfect summer meal to enjoy al fresco 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.

Inspired by:

recipe updated Feb 4, 2020


  • Pineapple icon
    ½ cup (about 84 g)
  • Mango icon
    ½ cup (about 156 g)
  • Lime juice icon
    Lime juice
    ½ cup (about 120 g)
  • Lime zest icon
    Lime zest
    1 tbsp (about 11.4 g)
  • Roma tomato icon
    Roma tomato
    1 (about 60 g)
  • Red onion icon
    Red onion
    ¼ (about 33.75 g)
  • Avocado icon
    1 (about 165 g)
  • Cilantro icon
    ¼ cup (about 7.2 g)
  • Mint icon
    ¼ cup (about 6.6 g)
  • Salt icon
    1 tsp (about 6 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Water icon
    1 cup (about 240 g)
  • Chicken thigh icon
    Chicken thigh
    1.362 kg (about 7)


  • kCook icon Plastic wrap
  • kCook icon Instant Pot
  • kCook icon Steamer basket
  • kCook icon Medium bowl
  • kCook icon Rack
  • kCook icon Inner pot

Step preview

  1. Mix pineapple, mango, lime juice, lime zest, roma tomato, red onion, avocado, cilantro, mint and salt into a clean medium bowl together
  2. Cover with plastic wrap
  3. Refrigerate - 1 hr
  4. Pat chicken thighs dry with a paper towel
  5. Season with black pepper and salt
  6. Add water to the inner pot
  7. Place a clean rack in the inner pot
  8. Place a clean steamer basket on the rack
  9. Arrange chicken thigh in the steamer basket evenly
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, High, 7 min
  12. Release pressure -
  13. Serve
  14. Garnish with salsa
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