These pressure cooker chicken thighs are incredibly tender and juicy, making them a perfect weeknight meal. The cooking liquid transforms into a savory gravy that pairs beautifully with a variety of side dishes.

List of ingredients

2 pounds bone-in, skin-on chicken thighs – selected for maximum juiciness and flavor.
1 teaspoon salt – adjust slightly based on personal preference.
black pepper – add to taste for a mild spice.
1 tablespoon oil – used for searing the chicken.
1 cup chicken broth – provides the liquid needed for pressure cooking and the base for gravy.
1 teaspoon ground paprika – adds a rich color and subtle smokiness.
1 teaspoon garlic powder – for a consistent savory aroma.
1 teaspoon onion powder – adds depth to the seasoning blend.
1/2 teaspoon Italian seasoning – introduces a blend of dried herbs.
1/2 teaspoon brown sugar (optional) – adds a hint of sweetness to balance the salt.
1 tablespoon cornstarch (optional) – used as a thickening agent for the final sauce.

step-by-step instructions

Season the meat: Generously apply salt and black pepper to all sides of the chicken thighs.
Brown the chicken: Set the instant pot to the sauté setting and add the oil. Sear the chicken for 3-4 minutes per side until golden brown, then transfer the pieces to a plate.
Deglaze the pot: Pour the chicken broth into the inner pot. Use a wooden spoon or whisk to scrape all the browned bits off the bottom to prevent burn warnings.
Arrange for cooking: Place the metal trivet into the pot and set the browned chicken thighs on top. Sprinkle the paprika, garlic powder, onion powder, Italian seasoning, and optional brown sugar over the meat.
Pressure cook: Secure the lid and set the valve to the sealing position. Cook on high pressure for 10 minutes.
Release pressure: Allow the pot to undergo a 5-minute natural release by turning off the heat. Manually vent any remaining steam before opening the lid.
Prepare the gravy: Carefully remove the chicken and trivet. Whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water to create a slurry.
Thicken the sauce: Stir the slurry into the pot juices and turn on the sauté setting. Simmer for 2-3 minutes, stirring occasionally, until the gravy reaches your desired thickness.

Optimizing the Cooking Process

The Importance of Proper Searing

Browning the chicken thighs before pressure cooking creates a deeper flavor profile through the Maillard reaction. While the chicken does not need to be cooked through during this stage, the golden crust enhances the final taste of the meat and the resulting gravy.

Effective Deglazing Techniques

After searing the meat, it is critical to scrape the bottom of the inner pot thoroughly. Small particles of protein stuck to the surface can trigger a burn notice during the pressure cooking cycle. Using a whisk or a flat-edged spatula ensures all browned bits are incorporated into the broth.

Managing the Pressure Release

A short natural release period of 5 minutes helps the meat retain its juices. Releasing the pressure too quickly can cause the muscle fibers to contract sharply, potentially making the chicken tougher. This brief waiting period ensures the meat stays tender and succulent.

Ingredient Substitutions and Variations

Using Boneless Skinless Thighs

If you prefer boneless and skinless chicken thighs, you can still use this method. However, because they lack the protective bone and skin, they cook significantly faster. Reduce the high-pressure cooking time to 8 minutes to avoid overcooking.

Cooking Chicken From Frozen

This recipe can be adapted for frozen chicken thighs if you forget to defrost them. Skip the browning step entirely and place the frozen thighs directly on the trivet over the broth. Increase the pressure cooking time to 15-20 minutes depending on the size and tightness of the frozen cluster.

Alternative Liquids for the Base

While chicken broth provides the most flavor, water can be used as a substitute. If using water, you may need to increase the salt and seasoning amounts slightly to maintain the same flavor intensity in the gravy.

Customizing the Spice Blend

You can swap the Italian seasoning for other herb blends like Herbes de Provence or a mix of dried thyme and rosemary. Adding a pinch of cayenne pepper or crushed red pepper flakes can provide a spicier profile for those who prefer heat.

Serving Suggestions

Starchy Side Pairings

The thickened gravy is ideal for soaking into starchy sides. Creamy mashed potatoes, buttered egg noodles, or steamed white rice are the most traditional options. These sides balance the savory notes of the chicken and ensure no sauce goes to waste.

Fresh Vegetable Accompaniments

To add color and nutrition, serve the chicken with sautéed green beans or roasted asparagus. Broccoli roasted in the oven or an air fryer also provides a nice textural contrast to the tender meat. Sautéed zucchini is another quick option that complements the garlic and onion notes.

Light Salad Options

For a fresher meal, pair the dish with a tomato, cucumber, and avocado salad. A simple cherry tomato salad with a light vinaigrette or a roasted beet salad with goat cheese can cut through the richness of the gravy. These options add a bright acidity to the plate.

Storage and Reheating Guide

Refrigerator Storage

Store leftover chicken and gravy in an airtight container in the refrigerator. The meat and sauce will remain fresh for 3 to 4 days. Keep the gravy and chicken together in the container to help the meat stay moist during storage.

Freezing Instructions

This dish freezes well for long-term storage. For the best results, freeze the chicken and the gravy in separate freezer-safe containers or bags. This prevents the meat from becoming overcooked during the reheating process.

Best Reheating Methods

To reheat, place the chicken and gravy in a baking dish and cover with foil to lock in moisture. Heat in the oven at 325 degrees Fahrenheit until warmed through. If using a microwave, heat in short intervals and add a splash of broth if the gravy has become too thick.

Troubleshooting Common Issues

Preventing the Burn Notice

If your instant pot displays a burn warning, it usually means there is not enough liquid or there are burnt food particles on the bottom. Ensure you use at least one cup of broth and deglaze thoroughly after browning the meat. If the error persists, add a small amount of extra liquid and stir well.

Handling Thin Gravy

If the gravy is too thin after simmering, you can add a small amount more of the cornstarch slurry. Mix equal parts cornstarch and cold water, stir it into the boiling liquid, and simmer for another minute. Avoid adding dry cornstarch directly into the pot, as this will create lumps.

Managing Overcooked Meat

If the chicken feels dry, it may have been cooked for too long or the pressure was released too quickly. Stick to the 10-minute timer for bone-in thighs and always allow the 5-minute natural release. Ensure you use a meat thermometer to check that the internal temperature reaches 165 degrees Fahrenheit without exceeding it.

Frequently Asked Questions

Can I use a different brand of pressure cooker?

Yes, this recipe works with most electric pressure cookers. Always check your specific model’s minimum liquid requirement to ensure it can reach pressure safely. If your machine requires more liquid, add an extra 1/4 cup of broth.

Do I have to brown the chicken?

Browning is optional but highly recommended. Searing the meat adds a layer of flavor and a better visual appearance to the skin. If you are in a rush, you can skip this step, though the gravy will be slightly less flavorful.

Can I substitute flour for cornstarch?

It is recommended to use cornstarch for this specific gravy to achieve a glossy, smooth finish. Flour requires a longer cooking time to remove the raw taste and can result in a cloudier sauce. If you must use flour, cook the gravy for several minutes longer on the sauté setting.