The sweetness of the strawberries plays nicely in this salsa with the bite of the red onion, the zest of the lime, and the creaminess of the avocado. If you prepare this ahead of time, make sure to toss in the avocado right before serving to avoid browning.
• Hands-On Time: 10 minutes
• Cook Time: 7 minutes
Serves 8
Strawberry Salsa
1 cup diced strawberries
1/2 cup fresh lime juice
1 tablespoon lime zest
2 Roma tomatoes, seeded and diced
1/4 cup finely diced red onion
1 medium avocado, peeled, pitted, and diced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 teaspoon sea salt
Chicken
3 pounds boneless, skinless chicken thighs
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup water
1 In a large bowl, combine strawberries, lime juice, lime zest, tomatoes, onion, avocado, cilantro, mint, and salt. Refrigerate salsa covered at least 1 hour or up to overnight.
2 Pat chicken thighs dry with a paper towel. Season with salt and pepper.
3 Add water to the Instant Pot® and insert trivet. Place steamer basket on the trivet. Arrange thighs evenly on steamer basket. Lock lid. Press the Manual or Pressure Cook button and adjust time to 7 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
4 Transfer chicken to plates. Garnish with strawberry salsa. Serve.
Don’t limit yourself to strawberries. Pineapple salsa pairs nicely with a grilled pork chop. And don’t forget to grill your fruit before chopping it up for salsa. The heat caramelizes the natural sugars for an added level of flavor. Peaches and mangoes are two other tasty alternatives.