Instant Pot Chicken Thighs

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Instant Pot Chicken Thighs

These Instant Pot Chicken Thighs are extra juicy with browned skin and velvety gravy - no oven or stovetop required!

Course Main Course, Main Dish

Cuisine American, Chicken, Easy, Family Meal, North American, Weeknight Meal

Keyword Instant Pot Chicken Thighs, Instant Pot Gravy

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 192kcal

Author Chrissie

Equipment

Instant Pot Electric Pressure Cooker

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

US Customary - Metric

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.

Video

Notes

This recipe is great for meal prep. Simply cook as directed and store the chicken thighs and gravy in airtight containers in the fridge for up to 3 days after cooking.

Nutrition