Instant Pot Citrus Herb Chicken with Avocado-Mango Salsa

Begin by seasoning 2 pounds of boneless, skinless chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika.

Set your Instant Pot to the 'Sauté' mode and add 2 tablespoons of olive oil.

Once the oil is hot, add the seasoned chicken thighs and sear them for 3-4 minutes on each side until golden brown.

Remove the chicken from the pot and set it aside on a plate.

In the same pot, add 1 diced onion and 3 minced garlic cloves, sautéing for 2-3 minutes until fragrant.

Pour in the juice of 2 oranges and 1 lemon, scraping the bottom of the pot to deglaze it.

Add 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1/2 teaspoon of red pepper flakes for a hint of heat.

Return the chicken to the pot, ensuring it is submerged in the citrus mixture.

Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

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Once the cooking time is complete, allow for a natural release for 5 minutes, then quick release any remaining pressure.

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While the chicken is cooking, prepare the avocado-mango salsa by combining 1 diced ripe mango, 1 diced avocado, 1/4 cup of chopped red onion, 1/4 cup of chopped cilantro, and the juice of 1 lime in a bowl.

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Gently mix the salsa and season with salt to taste.

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Once the chicken is done, remove it from the pot and let it rest for a few minutes before slicing.

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Serve the sliced chicken topped with the avocado-mango salsa and a sprinkle of fresh cilantro for garnish.