Instant Pot Chicken Thighs
This quick and easy recipe for Instant Pot Chicken Thighs results in tender, juicy chicken with rich seasoning and a delicious gravy.
Equipment
- Instant Pot
Ingredients
- 4 bone-in, skin-on chicken thighs or boneless skinless chicken thighs (frozen options available)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup low sodium chicken broth or water (1.5 cups if using an 8-quart Instant Pot; broth recommended for gravy)
- 1 tablespoon butter optional for gravy
- 1 1/2 tablespoons cornstarch optional for gravy
- 1 1/2 tablespoons water optional for gravy
Instructions
- In a small bowl, mix together oregano, paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning on all sides of each chicken thigh.
- Turn on the Instant Pot and select the sauté function. Add olive oil and heat. Place chicken thighs skin side down and cook for about 4 minutes per side until golden brown. Remove and set aside.
- Turn off sauté mode and pour chicken broth into the pot, scraping browned bits from the bottom.
- Place the metal trivet inside and arrange chicken thighs on top, skin side up. Seal the lid and set the steam release valve to sealing position.
- For bone-in thighs, cook on high pressure for 10 minutes; for boneless thighs, cook for 8 minutes. After cooking, let the pressure release naturally for 5 minutes, then manually release any remaining pressure.
- Check the internal temperature (should be at least 165°F). If needed, return to sauté mode for additional cooking.
- For gravy, remove chicken and trivet. Strain cooking liquid, return to sauté mode, stir in butter, and whisk in cornstarch mixed with water. Bring to a boil until thickened.
- Serve chicken thighs hot, drizzled with gravy if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan or microwave.