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Instant Pot Chicken Thighs Recipe

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4.3 from 6 reviews

This Instant Pot Chicken Thighs recipe delivers tender, flavorful, and juicy chicken cooked quickly under high pressure. Seasoned with paprika, oregano, and garlic powder, then browned before pressure cooking, the thighs develop a rich, golden crust. Finished with a luscious pan sauce thickened to a savory gravy, this meal is perfect for an easy weeknight dinner that doesn't sacrifice taste or texture.

Ingredients

Chicken

  • 2 pounds chicken thighs (bone-in, skin-on, 6-8 pieces)

Seasonings

  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking Fats and Liquids

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup chicken stock or broth

Thickening Agent (Optional)

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Garnish

  • Chopped parsley leaves

Instructions

  1. Season the chicken: In a bowl or on a tray, evenly coat the chicken thighs with paprika, dried oregano, garlic powder, salt, and ground black pepper, ensuring the spices adhere well to the skin and flesh.
  2. Brown the chicken: Set the Instant Pot to SAUTE mode. Add the olive oil and melt the butter. Once hot, place the chicken thighs skin side down in the pot, cooking for 2-3 minutes until golden and crispy. Flip the thighs and brown the other side for an additional 2 minutes. Remove the browned chicken and set aside. Brown in batches if necessary to avoid overcrowding.
  3. Deglaze the pot: Pour in the chicken stock and use a wooden spoon or spatula to scrape off the browned bits stuck to the bottom of the Instant Pot. These bits add deep flavor to the cooking liquid.
  4. Arrange chicken on trivet: Place the metal trivet inside the pot and layer the chicken thighs on top, allowing them to slightly overlap if needed but ensuring mostly elevated from the liquid.
  5. Pressure cook: Secure the Instant Pot lid, set the vent to SEALING, and select the PRESSURE COOK/MANUAL setting. Set cooking time for 10 minutes at high pressure. The pot will take approximately 6-7 minutes to reach pressure before starting the countdown.
  6. Release pressure: When cooking completes, either allow a natural pressure release for fall-off-the-bone tender chicken or perform a quick release if preferred.
  7. Thicken sauce (optional): Transfer chicken to a serving plate. Switch the Instant Pot back to SAUTE mode. Mix cornstarch with water to create a slurry and whisk it into the cooking liquid. Cook, stirring continuously, until the sauce thickens into a gravy consistency. Taste and adjust seasoning by adding more salt if necessary.
  8. Serve and garnish: Pour the thickened sauce over the chicken thighs. Sprinkle chopped parsley leaves on top for a fresh, vibrant finishing touch.

Notes

  • For crispier skin, you can finish the chicken thighs under a broiler for 2-3 minutes after pressure cooking.
  • If using boneless, skinless thighs, reduce pressure cooking time to 8 minutes to prevent overcooking.
  • Leftover chicken and sauce store well in an airtight container in the refrigerator for up to 3 days.
  • Add vegetables like carrots or potatoes under the trivet for a one-pot meal, adjusting cooking time as needed.
  • You can substitute chicken broth with vegetable broth to adjust flavor preferences or dietary needs.

Find it online: https://cozyplatter.com/instant-pot-chicken-thighs-recipe/