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Homemade Instant Pot Chicken Thighs Recipe photo

Instant Pot Chicken Thighs Recipe

Juicy, browned chicken thighs finished in the Instant Pot with a quick pan gravy.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Stainless steel insert
  • Tongs
  • Wooden Spoon
  • Small Bowl
  • Whisk or fork
  • Plate

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 cup water
  • 1 tablespoon cornstarch

Instructions
 

  • Trim excess skin and fat from the chicken thighs.
  • Season the skin side of the thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon dried oregano.
  • Insert the stainless steel pot into the Instant Pot and select the Sauté function. Heat for 2–3 minutes.
  • Add 1 tablespoon olive oil and 1 tablespoon butter to the hot insert; when the butter is melted and sizzling, stir in 1 teaspoon minced garlic.
  • Place the chicken thighs in the pot skin-side down and brown for 2–3 minutes until golden and browned but not burnt; flip and brown the other side about 1 minute.
  • Press Cancel/Off and transfer the browned chicken to a plate.
  • Pour 1 cup water into the insert and use a wooden spoon to scrape up the browned bits from the bottom.
  • Place the trivet in the Instant Pot and arrange the chicken thighs on the trivet.
  • Close the lid, set the valve to Sealing, select Manual (or Pressure Cook) and set the time to 12 minutes.
  • When cooking is finished, let the pressure release naturally (at least 5 minutes), then carefully open the lid and transfer the chicken to a plate to rest.
  • Remove the trivet. In a small bowl, whisk 1 tablespoon cornstarch with 1/4 cup water until smooth.
  • Turn the Instant Pot to Sauté, stir the cornstarch slurry into the liquid, and simmer until the gravy thickens, stirring frequently; serve the chicken with the gravy.

Notes

  • Chicken is delicious served immediately or cooled and shredded for salads.
  • 12 minutes is ideal for 4 medium thighs; add 3 minutes for more fall-off-the-bone meat.
  • Let the thighs rest for 10 minutes before serving to retain juices.
  • Whisk the cornstarch with water until smooth to avoid lumps.
  • If you prefer a thinner sauce, skip thickening with cornstarch.
  • Nutrition values are estimates and will vary by product used.