Cuban Mojo Chicken Pressure Cooker Recipe
Juicy and flavorful Cuban Mojo chicken thighs cooked effortlessly in a pressure cooker.
Equipment
- 1 Pressure cooker Sealing ring and float valve required
Ingredients
Main ingredients
- 2 pounds bone-in skin-on chicken thighs or drumsticks
- ⅓ cup olive oil
- ½ cup cilantro lightly packed
- 1 teaspoon orange zest
- ⅓ cup fresh orange juice
- ¼ cup fresh lime juice
- ¾ teaspoon dried oregano
- 1 teaspoon cumin
- 1 ½ tablespoon fresh mint chopped
- 4 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Instructions
- In your blender, toss in olive oil, cilantro, orange zest, orange juice, lime juice, oregano, cumin, mint, and garlic. Blend until smooth.
- Place chicken pieces in a big bowl. Pour marinade over chicken, cover and refrigerate for at least 2 hours or overnight.
- Set up your pressure cooker. Place sealing ring and ensure float valve is functional. Add half cup of water for broth depth.
- Move chicken into the pot, discard marinade to avoid burned spots.
- Lock the lid, set to high pressure for 15 minutes. Wait for float valve to rise.
- After cooking, let it natural release for 10 minutes, then open lid and broil if desired. Serve with cilantro and orange wedges.
Notes
Natural release keeps the chicken tender; broiling adds extra crispiness to the skin.