Yes, I’m a day late on the Cinco de Mayo recipe, BUT everyone loves Mexican food 24/7/365, right?!
Honestly, I can’t believe how long it has taken me to get on the pressure cooker game, but I’m here! I’m a believer. A convert. I’m hooked!
If you haven’t used a pressure cooker yet, you were like me and probably didn’t want to purchase another big kitchen device. Or, like me, you weren’t sure if you needed it.
Well, I’m here to tell you, that if you’re a big fan of cooking and are often busy on the weeknights or feeding a family and have a lot going on at once, you NEED a pressure cooker.
Now, full disclosure, Mealthy send me their pressure cooker (well, it’s actually a Multi Pot), to try it out. This isn’t a sponsored post (as in, the company didn’t pay me at all to write this.)
I’m not going to talk all about why Mealthy is the best pot ever (because again, this isn’t sponsored and this isn’t what this post is about), but I will just say that I love it. While I haven’t tried any other pressure cookeres/multi-pots out there, I’m loving this one and can’t stop using it!
But, if you want to get the one I’m using, I approve, and here’s the link (there are so many options out there, so if you’re looking for a recommendation, this is mine!)
Now, I’ve made this chicken for Lu and Luca twice and it’s literally the LAZIEST meal ever, but I’ve never seen Luca eat so much in a meal than when I made him this chicken.
The key is picking high-quality chicken thighs (I get mine from Whole Foods) and a quality jar of salsa. I found this one by Organic Bello in my local grocery store and it’s AMAZING. I went for the Medium heat, because I was worried Luca couldn’t handle Hot. But, if you’re cooking for some spicy lovers, give the Hot a try! Or Mild, whatever your preference is.
When you go to make it, you literally add the chicken thighs to the bottom of the pot, top with bell peppers and onions and pour over that jarred salsa. Toss a little with tongs and then press POULTRY, set for 8 minutes and walk away. It takes 5-ish minutes for the pot to warm up and then in 8 minutes, you have flavorful, juicy chicken thighs with veggies.
I served this with some quinoa and avocado, so enjoy it as you’d like! The bell peppers and onions are key though, they add so much more flavor and texture to this meal!
It’s incredible (also, from watching so much Sesame Street with Luca all I can think about now when I say the word incredible is incredibELMO).
So yes, I believe in the pressure cooker now. Let me know in the comments below if you’d like to see more pressure cooker recipes on the blog!
Nutritional Information & Recipe
Pressure Cooker Salsa Chicken Thighs with Spiralized Peppers and Onions
- 2 pounds boneless chicken thighs
- 4 bell peppers Blade A (various colors - I used red and green)
- 1 medium red onion peeled, Blade A
- 15 oz jarred salsa I used Organic Bello Medium Salsa
- chopped cilantro to garnish
- Place the chicken thighs in the bottom of a pressure cooker and top with bell peppers. Pour over the jarred salsa and toss lightly until noodles are coated in the salsa and so are the chicken (but keep chicken on the bottom of the pot.)
- Cook in the pressure cooker for 8 minutes on high pressure. Serve as you'd like, garnished with cilantro!