Description
Tender and juicy Instant Pot chicken thighs cooked to perfection with a flavorful blend of spices and a savory broth-based gravy, made quick and easy using your pressure cooker. This recipe delivers a satisfying meal in under 30 minutes with minimal fuss.
Ingredients
Scale
Chicken
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt (more or less to taste)
- Black pepper (to taste)
- 1 tablespoon oil
Seasoning & Broth
- 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)
Gravy Thickener (optional)
- 1 tablespoon cornstarch
- 2 tablespoons cool water
Instructions
- Season Chicken: Season the chicken thighs evenly with salt and black pepper according to your taste preferences to enhance flavor.
- Brown Chicken: Set the Instant Pot to the ‘sauté’ mode and heat the oil. Add the seasoned chicken thighs and brown them for 3-4 minutes on each side. The chicken does not need to be fully cooked at this stage. Remove and set aside on a plate.
- Deglaze and Prepare for Pressure Cooking: Pour the chicken broth into the Instant Pot, scraping the bottom with a spoon to lift any browned bits left from browning the chicken. Place the metal trivet inside the pot and arrange the browned chicken thighs on top.
- Pressure Cook Chicken: Close the Instant Pot lid securely and set the valve to ‘sealing’. Pressure cook on high pressure for 10 minutes. After cooking, allow a natural release for 5 minutes by switching off the Instant Pot, then carefully perform a manual release of any remaining pressure. Open the lid and carefully remove the chicken and trivet.
- Thicken Gravy: In a small bowl, whisk together the cornstarch and cool water to create a slurry. Set the Instant Pot back to ‘sauté’ mode and stir the slurry into the cooking juices. Simmer for 2-3 minutes, stirring regularly, until the gravy thickens to your desired consistency. Serve this savory gravy over the cooked chicken thighs.
Notes
- For skinless or boneless chicken thighs, reduce pressure cooking time to 8 minutes to prevent overcooking.
- The brown sugar is optional and adds a subtle sweetness to balance the spices.
- If you prefer a thicker gravy, add an additional 1/2 tablespoon of cornstarch with water and simmer longer.
- Leftover chicken and gravy can be refrigerated for up to 3 days or frozen for up to 2 months.
- Make sure to properly seal the Instant Pot lid and check the valve position before pressure cooking.
