Step 1

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.

Step 2

Add the tomatillos, jalapeno and onion to the lined baking sheet and roast until the vegetables are soft and starting to brown, 20 to 25 minutes. Let cool slightly.

Step 3

Add the roasted vegetables and any juices from the baking sheet to a blender. Add the cilantro, lime juice, garlic and 1/2 teaspoon salt. Cover and blend until no large chunks remain, about 15 seconds. Add additional salt to taste.

Step 4

Add the salsa verde to a 6-quart Instant Pot® and nestle the chicken thighs into the sauce. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes (see Cook's Note).

Step 5

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.

Step 6

Add the chicken to a serving bowl and top with the salsa verde. Serve with charred tortillas, sour cream, shredded lettuce, grated cheese, pico de gallo, lime wedges and guacamole.