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Instant Pot Chicken Thighs Recipe

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4.1 from 32 reviews

This Instant Pot Chicken Thighs recipe offers a quick, easy, and flavorful way to prepare juicy, tender chicken thighs with a delicious herb and spice rub. Perfect for a weeknight dinner, the chicken is first browned in the Instant Pot to enhance flavor and texture, then pressure cooked to perfection. Optional steps allow for crispy skin and a homemade gravy to complement the dish.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Spice Rub

  • 1½ teaspoons dried oregano (or Italian seasoning)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Main Ingredients

  • 4 chicken thighs (bone-in, skin on preferred), about 700g
  • 1 tablespoon olive oil
  • 1 cup chicken broth (or water), 240mL

Instructions

  1. Prepare the Spice Rub: In a small bowl, combine dried oregano, garlic powder, paprika, salt, and black pepper. Rub this seasoning evenly all over the chicken thighs to infuse them with flavor.
  2. Brown the Chicken: Set the Instant Pot to 'Saute' mode and add olive oil. Once hot, carefully place the chicken thighs skin side down in the pot. Let them brown without moving until they release easily from the pot, about 4 minutes. Flip and brown the other side for 3 to 4 minutes. Turn off the Instant Pot and transfer the chicken to a plate.
  3. Prepare for Pressure Cooking: Place the metal trivet inside the Instant Pot. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom to avoid a burn notice. Place the browned chicken thighs skin side up on the trivet.
  4. Pressure Cook the Chicken: Secure the Instant Pot lid and set the steam release valve to 'Sealed.' Cook on high pressure for 10 minutes for bone-in thighs (or 5 minutes if using boneless). After cooking, allow the pressure to naturally release for 5 minutes, then carefully release any remaining pressure manually.
  5. Rest the Chicken: Remove the lid and let the chicken thighs rest inside the pot for 5 minutes to redistribute the juices, ensuring they remain moist and tender.
  6. Optional - Crisp the Skin: For crispy skin, transfer the cooked chicken thighs to a baking sheet skin-side up and broil on high for 1 to 2 minutes until the skin is crisped to your liking.
  7. Optional - Make Gravy: Remove chicken and trivet from the pot, leaving the cooking liquid behind. Set Instant Pot to 'Saute' mode. Make a cornstarch slurry by mixing cornstarch with cold water, then stir it into the liquid. Cook until thickened to create a flavorful gravy to serve with your chicken and sides.

Notes

  • Try different seasoning blends such as Cajun seasoning, barbecue rub, or a special herb mix for varied flavors.
  • For deeper flavor, rub some of the seasoning mixture under the skin before cooking.
  • When browning the chicken, do not move it until it naturally releases from the pot to ensure a good sear.
  • Always deglaze the pot with broth to prevent a burn warning during pressure cooking.
  • Resting the chicken after cooking is crucial for juicy results.
  • If you want crispy skin, broil the chicken briefly after pressure cooking.
  • Use the flavorful cooking liquid to make a quick gravy by thickening it with cornstarch for added taste.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

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