Pressure Cooker Chili Lime Chicken Thighs Recipe


  • 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
  • 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
  • Salt and pepper to taste


  1. Place 1 tablespoon olive oil, lime juice, 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..
  3. Add the arrowroot powder to 2 tablespoons of cold water. Once the chicken is done, manually release the valve, remove it from the pot, and hit sauté again. Add the arrowroot mixture. Whisk the ingredients in the pan, making sure to pick up any fond from the chicken. Season as necessary. Once the sauce is thick and combined, turn the pot off.
  4. Serve the chili lime chicken with sauce immediately. Throw over quinoa or wilted greens.
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Pressure Cooker Chili Lime Chicken Thighs Recipe