Instant Pot Chicken Thighs, Mexican Coleslaw and Artichokes

Mexican Coleslaw
Ingredients

• 6 cups green and red cabbage thinly sliced (I use the presliced cabbage from Trader Joes)
• ½ cup cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• 3 tablespoons rice wine vinegar
• 1 teaspoon Dijon mustard
• ⅓ cup olive oil
• ½ teaspoon salt
• ½ teaspoon chili powder
• ½ avocado, large dice

Directions

1. Thinly slice cabbage if you did not buy the presliced cabbage. Mix cabbage with chopped cilantro in large salad bowl.
2. In a small bowl mix lime juice, honey, rice wine vinegar, dijon mustard, olive oil, salt and chilli powder. Combine with the cabbage mixture. Season to taste with pepper and gently mix in the avocado.
3. Serve immediately, or chill for a few hours.

Instant Pot Chicken Thighs

Ingredients

• 6 boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon olive oil

Directions

1. Turn Instant pot on the saute mode on medium heat and heat the oil
2. While the oil heats sprinkle the chicken thighs with salt and pepper on both sides.
3. Brown the chicken thighs on both sides, about 3 minutes each side
4. Cover the Instant Pot and lock the lid. Cook on the pressure cooker setting for 10 minutes. Let the pressure cooker do a natural release and then serve with pesto zoodles and artichokes.

Artichokes

Prepare the Artichokes

1. Slice off the end of each stem
2. Remove the small outer leaves near the bottom of the artichoke
3. Use scissors to remove the prickly tips of the leaves

Cooking the Artichokes

1. Fill a large stainless steel pot with lightly salted water and bring to boiling.
2. Add the artichokes and bring back to boiling.
3. Reduce heat and simmer for 20-25 minutes or until you can easily pull a leaf from the center of an artichoke.
4. Remove from the water and let them cool for about 2 minutes so you can handle them cut in half and use a spoon to scrape off the “prickly choke” on to of the artichoke heart.