Instant Pot Chicken Thighs
For a quick yet flavorful weeknight dinner, these Instant Pot chicken thighs are the perfect solution. Juicy, tender meat with crispy skin, paired with a rich homemade gravy, make this dish a crowd-pleaser for both novices and seasoned cooks.
With minimal effort and just one appliance, this recipe delivers impressive results. The Instant Pot does the heavy lifting, leaving you with perfectly cooked chicken and a deeply savory gravy, thanks to thyme, paprika, and a hint of garlic.
Whether you’re short on time or just craving comfort food, this recipe is a go-to for busy evenings. The combination of crispy chicken and velvety gravy will quickly earn a spot in your weekly dinner rotation.
Instant Pot Chicken Thighs Ingredients
Key Ingredients for Flavorful Perfection
Bone-in, Skin-on Chicken Thighs: The star of the dish, offering rich flavor and a succulent, tender texture. The skin crisps up beautifully, adding a delightful contrast to the juicy meat beneath.
Fresh Thyme: This aromatic herb infuses the chicken and gravy with earthy, subtle notes that complement the richness of the dish, creating layers of depth in every bite.
Smoked Paprika: A smoky, vibrant spice that adds warmth and a hint of complexity, enhancing the savory profile of the chicken and the overall dish.
Garlic: Sliced and sautéed to release its bold, pungent essence, garlic enriches the base of the gravy, ensuring each spoonful is packed with flavor.
Chicken Broth: The foundation for a rich, savory gravy that ties the dish together, blending with the cooked juices to create a silky, flavor-packed finish.
Instant Pot Chicken Thighs Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
- Achieve Perfectly Crispy Skin: For that golden, crispy skin, take time with the sautéing step. Make sure the Instant Pot is hot enough before adding the chicken thighs skin-side down. Cook them in batches if needed, ensuring the skin has direct contact with the pot surface. This extra time will help the skin get that beautiful, crispy texture that contrasts perfectly with the tender meat.
- Thicken Your Gravy Like a Pro: For a smooth, lump-free gravy, whisk a small amount of the hot broth into the flour before adding it back into the pot. This method, known as making a slurry, helps the flour dissolve evenly and prevents clumps. Allow the mixture to simmer on the Sauté setting until it thickens to your desired consistency. Remember, the gravy will thicken further as it cools, so aim for a slightly thinner consistency while it’s still hot.
- Enhance with Extra Aromatics: Feel free to customize the recipe with additional aromatics like sliced onions or a splash of lemon juice. Adding onions during the sauté step deepens the flavor of the gravy, while a squeeze of lemon at the end brightens up the richness of the dish, balancing the savory elements.
What to Serve with Instant Pot Chicken Thighs
- Creamy Mashed Potatoes: These Instant Pot chicken thighs pair perfectly with a side of creamy mashed potatoes. The buttery potatoes soak up the savory gravy, creating a rich and satisfying combination that’s perfect for a cozy dinner. Consider adding a hint of garlic or fresh herbs to the mashed potatoes for an extra burst of flavor.
- Steamed Green Beans: Light and crisp, steamed green beans add a refreshing balance to the rich chicken thighs. A simple squeeze of lemon and a sprinkle of salt elevate the beans’ natural sweetness, making them a great complement to the savory, tender chicken and its luscious gravy.
- Herb-Infused Rice: Fluffy rice with fresh herbs like parsley or dill provides a simple yet elegant base for the dish. The rice soaks up the gravy beautifully, ensuring each bite is packed with flavor. This side is perfect for those who love an easy, no-fuss pairing that lets the chicken shine.
Frequently Asked Questions
1. Can I use boneless chicken thighs for this recipe?
Yes, boneless chicken thighs can be used, but they will cook faster. Adjust the pressure cooking time to about 8 minutes instead of 12. Keep in mind that boneless thighs may not have the same juicy texture as bone-in ones.
2. How do I store leftover chicken thighs?
Store any leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or warm them in a skillet with a bit of water or broth to maintain moisture.
3. Can I make this recipe without an Instant Pot?
Yes, this recipe can be adapted for a stovetop and oven. Sear the chicken thighs in a heavy skillet, then transfer to an oven-safe dish with the broth and herbs. Bake at 375°F for about 20-25 minutes, then make the gravy on the stovetop.
4. What can I use as a substitute for fresh thyme?
If you don’t have fresh thyme on hand, dried thyme can be used instead. Use about half the amount of dried thyme compared to fresh, as dried herbs have a more concentrated flavor. Alternatively, rosemary or Italian seasoning can add a different, but delicious twist.
Instant Pot Chicken Thighs
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons freshly chopped thyme
- 1 teaspoon smoked paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 cloves garlic thinly sliced
- 1 cup chicken broth or water
- 2 sprigs fresh thyme
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Chicken: Generously season the chicken thighs with chopped thyme, smoked paprika, kosher salt, and freshly ground black pepper. Set the Instant Pot to the Sauté function.
- Sear the Thighs: Add the olive oil to the heated pot. Place the chicken thighs, skin-side down, into the pot. Cook until the skin turns golden and crispy, about 3 to 5 minutes. If necessary, cook in batches. Flip and sear for an additional 3 minutes. Remove the chicken from the pot and set aside.
- Add Aromatics: Introduce the sliced garlic into the pot, stirring until it becomes fragrant, roughly 1 minute. Pour in the chicken broth or water, adding the fresh thyme sprigs. Use a wooden spoon to deglaze the pot, scraping up any browned bits stuck to the bottom.
- Pressure Cook the Chicken: Place the trivet into the Instant Pot and arrange the chicken thighs skin-side up on top. Secure the lid and select the manual setting, cooking on high pressure for 12 minutes. Allow the pressure to release naturally.
- Make the Gravy: Carefully take out the thighs and trivet. Return the Instant Pot to Sauté mode. Create a slurry by mixing 3 tablespoons of the hot broth with the flour until smooth, then incorporate this mixture back into the pot. Let it simmer until the gravy slightly thickens, around 7 minutes. Discard the thyme sprigs, and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the chicken thighs hot, drizzled with the prepared gravy. Enjoy this comforting dish with your favorite side.
