Instant Pot Chicken Thighs

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Instant Pot Chicken Thighs

These Instant Pot chicken thighs are juicy, well-seasoned, and pressure-cooked until tender, then broiled for crispy skin and served with an easy homemade gravy.

Prep Time10

Cook Time10

Broiling and Natural release time15

Total Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 648kcal

Author: Maureen Celestine

Equipment

Instant Pot
baking sheet optional

Ingredients

8 bone-in skin-on chicken thighs
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 cup chicken stock about 250 ml
1 tablespoon Worcestershire sauce
2 garlic cloves crushed
1 tablespoon cornstarch or cornflour
2 tablespoons cold water

Instructions

Mix the smoked paprika, garlic powder, thyme, onion powder, salt, and black pepper. Rub the seasoning all over the chicken thighs.
8 bone-in, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper
Set the Instant Pot to Sauté and add the olive oil. Brown the thighs skin-side down for 3-4 minutes, working in batches if necessary. Remove them to a plate.
1 tablespoon olive oil
Pour in the chicken stock and Worcestershire sauce. Scrape the bottom thoroughly to loosen any browned bits, then stir in the garlic.
1 cup chicken stock, 1 tablespoon Worcestershire sauce, 2 garlic cloves
Place the trivet in the pot and arrange the chicken thighs on top.
Secure the lid, set the valve to sealing, and cook on High Pressure for 10 minutes.
Allow the pressure to release naturally for 5 minutes, then carefully release the remaining pressure. Check that the chicken has reached at least 75°C / 165°F in the thickest part.
For crispy skin, transfer the thighs to a baking tray/baking sheet and place under a hot grill/broiler for 3-5 minutes.
For gravy, remove the trivet and set the Instant Pot to Sauté. Mix the cornflour/cornstarch with the cold water, stir it into the cooking liquid, and simmer until thickened.
1 tablespoon cornstarch, 2 tablespoons cold water
Serve with mashed potatoes, roast potatoes, or rice, and spoon the gravy over the top. Add green beans, peas, broccoli, or roasted vegetables, like my delicata squash recipe for an easy, complete meal.

Notes

Use similar-sized chicken thighs so they cook evenly.
Don’t overcrowd the pot when browning. Work in batches if needed.
Deglaze the pot well after browning to help prevent it from getting burnt.
Check the thickest part of the chicken with an instant-read thermometer. It should reach at least 165°F.
For crispy skin, broil the cooked chicken thighs for 3 to 5 minutes before serving.

Nutrition