These Instant Pot Chicken Thighs are the perfect easy main dish that’s on the table in under 30 minutes! Juicy roast chicken thighs with browned skin and velvety gravy – no oven or stovetop required!
If you’ve been a reader of The Busy Baker for awhile you’ll already know all about my love affair with my Instant Pot. It’s one of my favourite kitchen appliances and it’s such an easy way to get dinner on the table fast without sacrificing flavour. These Instant Pot Chicken Thighs are on repeat in our house at least twice a month because they’re SO tasty and juicy, they’re packed with flavour thanks to the delicious browned skin, and they’re on the table in under 30 minutes!
I’d highly recommend investing in an Instant Pot if you don’t have one yet – especially if you live a busy life and have to feed a family. I’ve shared before that mine sat un-used on a shelf for 6 months until I was finally brave enough to give it a try, but once I did I was completely hooked!! I have the 8-Quart Instant Pot Duo (affiliate link) because I’m feeding a family (and we all like having leftovers for the next day too!), but the 6-Quart Instant Pot Duo (affiliate link) does the trick too! I have them both, and I love them!
Ingredient List
- olive oil
- chicken thighs, skin-on and bone-in
- dried rosemary
- dried thyme
- smoked paprika
- garlic powder
- dried parsley
- salt
- pepper
- chicken stock
- all purpose flour
- butter
- white wine (optional)
How to Make Instant Pot Chicken Thighs and Gravy
Time needed: 25 minutes.
When creating this recipe I tried so many different methods for getting the perfect juicy chicken meat, the perfect brown skin with just the right amount of caramelization, and the perfect velvety gravy with tons of flavour. Here’s the BEST method for getting the perfect Instant Pot Chicken Thighs every single time:
- Start on sauté mode.
You’ll be browning the chicken thighs first before pressure cooking, so use a bit of olive oil and make sure your Instant Pot gets nice and hot.
- Use a fresh or thawed chicken, not frozen.
Starting with frozen chicken won’t work here. Be sure to thaw your chicken thighs completely first, before starting this recipe, or use fresh ones (I recommend using fresh ones if you can!).
- Pat your chicken thighs dry, and season generously.
Patting them dry before browning will ensure the skin becomes as brown and crispy as possible. You’re going for colour AND flavour here.
- Brown the chicken thighs on all sides, turning them gently.
Let the skin brown nicely, turning the thighs as they brown Use a pair of tongs for this, and work carefully so you don’t rip the skin.
- Brown the thighs in batches, not all at once.
If you crowd the Instant Pot the thighs will steam, not brown, so brown only as many at one time as will fit in one layer in the bottom of the pot. Once they’ve browned, remove them to a plate and brown the next batch.
- Use the trivet.
Cook the chicken thighs in the Instant Pot on the trivet so the bottom of the chicken doesn’t sit on the bottom of the pot. This will prevent that dreaded “Burn” notice, and it’ll prevent the chicken from getting soggy as it cooks. The trivet also helps with easy removal.
- Cook for 10 minutes.
This amount of time will yield delicious, juicy meat that’s cooked through.
- 5 Minute Natural Release.
Letting the pressure release naturally for about 5 minutes helps keep the juices inside the chicken thighs and ensure they’re cooked through completely to the appropriate temperature.
- Let them rest.
When you remove the chicken pieces from the Instant Pot, let them rest on a plate or cutting board for several minutes before serving, loosely covering them with foil. (while you make the gravy). This will help keep them nice and juicy.
- Making homemade gravy is SO easy! Start with the roast chicken drippings.
Pour the drippings from under the chicken thighs into a glass measuring cup or bowl and let the fat rise to the top.
- Skim the fat.
Spoon off most or all of the fat, and return the drippings to the Instant Pot set to sauté mode.
- Make a flour slurry.
Mix some flour and water together in a bowl until no lumps remain and add it to the chicken drippings. This will thicken the gravy. Just be sure to cook the gravy for several minutes to get rid of the raw flour taste.
- Add some wine.
Add a splash of white wine for flavour as the gravy thickens and reduces. This is an optional step, so if you don’t consume alcohol just leave out this step, or add a few drops of Worcestershire sauce instead for a more savoury flavour.
- Season well.
Season it to taste with salt and pepper, and add a dash of smoked paprika for flavour (optional).
- Strain it!
Always strain gravy to prevent lumps and remove any chunks or impurities left over from the chicken.
- Add some butter.
Stir in a tablespoon of butter after straining for the perfect, velvety smooth gravy! This is the BEST homemade gravy trick ever!!
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What is an alternative to the white wine?
You can either leave out the white wine or add a few drops of Worcestershire sauce instead for a more savoury flavour.
Can I make this recipe ahead of time?
Yes, cook it as directed and store the chicken thighs and gravy in airtight containers in the fridge for up to 3 days after cooking.
If you’re looking for more delicious Instant Pot recipes, check out ALL my Instant Pot recipes HERE!
I hope you love this Instant Pot recipe as much as we do! Let me know in the comments below, what’s your favourite side dish to serve with roasted chicken? I’d love to know!
Looking for something to serve with this chicken recipe? Try these!
- Best Ever Creamy Mashed Potatoes
- Rosemary Dill Roasted Potatoes
- Crispy Salt and Vinegar Potato Wedges
- Panzanella Salad
- Instant Pot Mashed Potatoes
- Garlic Butter Roasted Carrots
- Roasted Green Beans with Cherry Tomatoes
- Easy Classic Pasta Salad
- Apple Walnut Spinach Salad
LOOKING FOR MORE EASY WEEKNIGHT MEAL IDEAS?
Get my Quick and Easy 4-Week Meal Plan Guide!
Instant Pot Chicken Thighs Recipe Video
Watch the video below to see exactly how I make this delicious recipe. You can find more delicious recipe videos on my YouTube channel.
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Instant Pot Chicken Thighs
Recipe: Equipment
- Instant Pot Electric Pressure Cooker
Recipe: Ingredients
For the chicken:
- 2 tablespoons olive oil
- 8 medium or large chicken thighs, bone-in and skin-on
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- several pinches each of salt and pepper
- 1 cup chicken stock
For the gravy:
- 1/4 cup all purpose flour
- 1/2 cup cool water
- 2 tablespoons white wine (optional)
- 1/4 teaspoon smoked paprika
- salt and pepper (to taste)
- 1 tablespoon butter
Recipe: Instructions
For the chicken:
- Heat your Instant Pot to saute mode and add the olive oil.
- Pat the chicken thighs dry on all sides with some kitchen paper towels.
- Mix the rosemary, thyme, paprika, garlic powder, parsley, and salt and pepper in a small bowl and rub it onto the chicken thighs, on all sides.
- Once the pot is hot, add the chicken thighs in one layer and let the skin brown for about 3-4 minutes on all sides. You'll probably have to brown only 3 at a time to avoid overcrowding.
- Brown the chicken thighs in batches, as to not overcrowd the pot. Once one batch is done, remove them to a plate and brown the next batch on all sides.
- Gently remove all the chicken thighs from the Instant Pot and pour in the chicken stock, scraping loose any bits off the bottom of the pot.
- Place the chicken thighs gently on the trivet (you can layer them here a little bit if necessary) and place the trivet into the Instant Pot, and seal the lid.
- Set the valve to sealing and cook on high pressure for 10 minutes.
- After the cooking is finished, let the Instant Pot release naturally for 5 minutes before turning the valve to vent and release any remaining pressure.
- Remove the chicken pieces by lifting the trivet out of the Instant Pot and placing it on a plate for the chicken to rest for several minutes while you make the gravy. Cover the chicken loosely with foil as it rests.
For the gravy:
- Pour the liquid left in the Instant Pot into a glass measuring cup or a bowl and skim off any unwanted fat.
- Add the liquid back into the Instant Pot set to saute mode.
- Whisk together the flour and water and add it to the juices in the Instant Pot, whisking well to combine.
- Add the wine (if using), and continue whisking for a few minutes as the mixture thickens.
- Add the paprika and salt and pepper to taste.
- Turn off the Instant Pot and strain the gravy into a bowl through a fine mesh sieve to remove any large lumps or chunks.
- Add the butter to the top of the gravy after it's been strained and stir the butter in gently as it melts.
- Serve the chicken thighs with the gravy and your favourite sides.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.