Slice the peppers into strips and place them on the bottom of the inner pot.
2 bell peppers
In a small bowl, combine the chili powder, salt, pepper, paprika and cumin. Sprinkle over both sides of each chicken thigh.
1 1/2 teaspoons chili powder, salt and pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, 2 pounds chicken thighs
Place the seasoned chicken thighs on top of the peppers. Top with garlic.
3 cloves garlic
Pour the salsa verde over the chicken and squeeze the lime over the top.
1 cup salsa verde, juice of one lime
Gently pour the broth into the pot (try not to wash away any seasoning or salsa from the tops of the chicken thighs.)
1/2 cup chicken broth or water
Close and lock the lid, and turn the steam release valve to closed. Press Poultry (high pressures) and leave it at 15 minutes.
When cooking cycle has ended, allow a 10 minute natural pressure release. Flip the steam release valve open to remove any remaining steam.
If desired, place the chicken on a sheet pan and broil for 2-3 minutes to brown and crisp up the skin a bit.
Garnish with cilantro and serve with rice or tortillas!
chopped cilantro
Notes
The broth that comes out of the pot after cooking is SO good. It’s packed with spicy flavor. Strain it and then save it for other meals or use it to make Mexican style rice!