Description
These Instant Pot Chicken Thighs are easy to make and turn out so juicy and flavorful. The juices make a wonderful gravy to serve with the chicken, too!
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt
- black pepper to taste
- 1 tablespoon oil
- 1 cup chicken broth
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon brown sugar (optional)
- 1 tablespoon cornstarch (optional)
Instructions
- Step 1: Season chicken with salt and pepper.
- Step 2: Heat instant pot on “sauté” setting. Add oil, then brown chicken for 3-4 minutes on both sides. Remove chicken to a plate and set aside.
- Step 3: Pour broth into pot, scratching any browned bits off the bottom. Insert metal trivet and set chicken on top. Close lid and set valve to “sealing”.
- Step 4: Pressure cook on high pressure for 10 minutes, then do a 5 minute natural release. Manually release any remaining pressure, open lid and carefully remove chicken and trivet.
- Step 5: To thicken gravy, whisk cornstarch into 2 tablespoons cool water. Stir into juices in instant pot, then bring to a simmer using “sauté” setting. Stir and simmer 2-3 minutes, until thickened. Serve gravy over chicken.
Notes
For boneless, skinless thighs, reduce pressure cooking time to 8 minutes. For frozen thighs, skip browning, place broth and trivet in pot, set frozen chicken on trivet, sprinkle seasoning, and pressure cook on high for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 236 kcal
- Sugar: 1 g
- Sodium: 473 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 94 mg
Keywords: Instant Pot, chicken thighs, juicy chicken, easy dinner, chicken gravy