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
    about ½ cup (84g)
  • Mango icon
    about ½ cup (156g)
  • Lime juice icon
    Lime juice
    about ½ cup (120g)
  • Lime zest icon
    Lime zest
    1 tbsp (11g)
  • Roma tomato icon
    Roma tomato
    1 (60g)
  • Red onion icon
    Red onion
    about ¼ unit (34g)
  • Avocado icon
    1 (165g)
  • Cilantro icon
    about ¼ cup (7g)
  • Mint icon
    about ¼ cup (7g)
  • Salt icon
    2 tsp (12g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Water icon
    1 cup (240ml)
  • Chicken thigh icon
    Chicken thigh


  • 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 thighs 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. Quick release
  13. Cancel - Keep warm
  14. Serve
  15. Garnish with salsa
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