1 tbl olive oil
6 boneless skinless chicken thighs Salt and pepper
1 (16 oz) jar mango or peach salsa
1 1/2 cups dry white rice
2 cups low sodium chicken broth
Turn pressure cooker to saute. Add olive oil. When heated, add chicken thighs and salt and pepper to taste. Flip when the first side is browned, 3 to 4 minutes. Brown rhe second side, 3 to 4 minutes longer. Press cancel to turn off saute.
Add the jar of salsa and spread to evenly distribute. Sprinkle the rice evenly over the top. Pour the chicken broth over and do not stir. Add the lid and set to high pressure for 12 minutes.
Once it's done, instant release the pressure. Fluff the rice with a fork and serve.
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