Instant Pot Chicken Thighs
Juicy chicken thighs made easy in an Instant Pot.
Servings 4
Equipment
- Instant Pot
Ingredients
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon thyme
- 4 to 6 chicken thighs
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon cornstarch
- ¼ cup cold water
Instructions
Prepare the chicken
- Using a small bowl, mix the salt, pepper, paprika, oregano, and thyme.
- Trim any excess fat and skin from the chicken thighs.
- Brush a little olive oil on the chicken thighs and coat the chicken with the seasonings.
Sauté the chicken using the instant pot
- Turn on the instant pot and place it in highest sauté mode.
- When the instant pot is hot, add the olive oil.
- Sauté the chicken thighs for about 3 minutes per side, until lightly browned. You may have to do this in batches.
- Remove the chicken to a plate and cover with foil.
- Add about 1/4 cup chicken broth and deglaze the instant pot. Then add the rest of the chicken broth.
Pressure cook using the instant pot
- If you have a trivet for the instant pot, set it inside the pot and then set the chicken thighs on top of the trivet. If you do not have a trivet, then just nestle the thighs into the pot.
- Lock the lid in place and be sure the pressure release valve is closed.
- Use the high pressure cook function. Cook for 10 minutes. If you have a keep warm function, turn it on.
- While the chicken is cooking, use a small bowl to mix the cornstarch with cold water.
- After the pressure cooking is complete, let the pressure release naturally for 5 minutes. Then quick release the remaining pressure.
- Transfer the chicken to a serving platter and cover with foil.
Reduce the braising liquid
- Place the instant pot in its highest sauté mode.
- Add the cornstarch and water mixture to the liquid in the instant pot and simmer until it thickens.
- Drizzle the chicken with the reduced liquid and serve.