Instant Pot Chicken Thighs offer a quick and flavorful solution for busy weeknights. I love using my Instant Pot because it allows me to pressure cook tender and juicy chicken thighs in a short amount of time.
These chicken thighs come together in about 30 minutes, making them perfect for any meal.
With the right ingredients, like garlic, honey, and Dijon mustard, you can create a delicious glaze that adds depth to the dish.
By using an 8-quart Instant Pot, I can easily prepare a complete meal, including potatoes, all in one pot. Pressure cooking not only helps save time but also preserves the chicken’s moisture, resulting in a satisfying meal the whole family will enjoy.
For more easy weeknight dinners, check out: Air Fryer Pork Tenderloin, Creamy Broccoli Pasta, and Chicken Cordon Blue Casserole.
Why You Will Love This Recipe
I love making Instant Pot Chicken Thighs because they are both easy and quick to prepare. The steps are straightforward, making it a great choice for a weeknight dinner.
These chicken thighs turn out incredibly juicy and tender. Cooking them in the Instant Pot locks in moisture, ensuring every bite is flavorful.
The skin crisps up nicely when sautรฉed beforehand, giving a delightful texture. You can serve them with mashed potatoes or roasted vegetables for a complete meal.
This recipe is perfect for meal prep. The chicken stays fresh in an airtight container for several days. I often use leftovers in salads or even to make chicken cacciatore.
The combination of honey and mustard adds a lovely sweetness that makes each bite enjoyable. I appreciate that I can customize the seasoning to suit my taste.
If I’m short on time, this dish fits perfectly into my busy schedule. It allows me to present a flavorful main dish without a lot of fuss.
With just a few tips, such as using baby potatoes and deglazing the pot, I achieve a delicious recipe every time. This is why Instant Pot Chicken Thighs are a favorite in my kitchen.
How To Make Perfect
To make perfect chicken thighs in an Instant Pot, I start with bone-in, skin-on thighs for the best flavor. I gather my ingredients and prepare the pot.
First, I turn the Instant Pot to the sautรฉ mode. I add butter and sautรฉ some onions until they become translucent, then add minced garlic for a minute. I remove these and set them aside.
Next, I sear each chicken thigh skin-side down in the pot for a few minutes until golden. This step adds a nice browning effect. After searing, I brush the thighs with a honey-mustard mixture for extra flavor.
I layer the sautรฉed onions and baby potatoes at the bottom of the pot, then place a trivet on top of that. The chicken thighs go on the trivet, skin-side up. Now, I pour in chicken stock for steam and flavor.
I seal the lid and set the valve to sealed. Then, I select the manual function and cook on high pressure for 10 minutes. Once done, I let the pressure release naturally for 10 minutes before using quick release for any remaining pressure.
After removing the chicken, I sometimes use the remaining juices to make a sauce by deglazing the pot. A sprinkle of fresh parsley for serving adds a lovely touch.
Key Ingredients And Substitutions
When making Instant Pot chicken thighs, the following ingredients are essential:
- Chicken Thighs: I prefer bone-in, skin-on for added flavor and moisture. If you want a lighter option, boneless, skinless thighs work well. Just reduce the cooking time slightly.
- Butter or Olive Oil: I use butter to enhance richness, but olive oil is a good substitute.
- Garlic and Onion: Fresh minced garlic and sliced onion add depth to the dish. You can use garlic powder if fresh is not available.
- Honey: This brings sweetness and balances flavors. Maple syrup can be a substitute.
- Chicken Stock or Broth: I like to use chicken stock for a rich flavor. Vegetable broth can also work.
Here’s a table of key ingredients and possible substitutions:
| Key Ingredient | Substitution |
|---|---|
| Chicken Thighs | Boneless, skinless thighs |
| Butter | Olive oil |
| Garlic | Garlic powder |
| Honey | Maple syrup |
| Chicken broth | Vegetable broth |
| Yellow Onion | Shallots |
Seasonings: I usually add salt, pepper, paprika, and dried herbs like oregano and thyme. If I want more heat, I might add a sprinkle of cayenne or chili powder.
Feel free to customize these ingredients based on your preferences. Enjoy experimenting!
Frequently Asked Questions
I often get questions about cooking chicken thighs in the Instant Pot. Here are some common concerns, along with clear answers to help you achieve great results.
What cooking time should I set on my Instant Pot for boneless skinless chicken thighs?
For boneless skinless chicken thighs, set the cooking time to about 8-10 minutes on high pressure. This ensures that the thighs cook through and reach a safe internal temperature of 165ยฐF.
How can I ensure my chicken thighs don’t turn out tough when cooked in an Instant Pot?
To avoid tough chicken thighs, do not overcook them. Use the right cooking time and allow for natural pressure release for 10 minutes after cooking. This helps the meat stay tender and juicy.
Can I cook frozen chicken thighs in an Instant Pot, and if so, how should I adjust the cooking time?
Yes, you can cook frozen chicken thighs in the Instant Pot. Increase the cooking time to about 12-15 minutes on high pressure. Make sure to add extra liquid to help with pressure cooking.
Is it possible to cook chicken thighs with rice in an Instant Pot, and what is the best method?
You can cook chicken thighs with rice in the Instant Pot. Place the rice and chicken in the pot along with the right amount of water or broth. A good ratio is 1 cup of rice to 1.25 cups of liquid. Cook on high pressure for about 10 minutes.
When making chicken thighs and potatoes together in an Instant Pot, how should I layer the ingredients?
When cooking chicken thighs with potatoes, place the potatoes at the bottom of the pot first. Then, use a trivet on top to place the chicken thighs. This keeps the chicken above the liquid and helps it cook evenly.
How can I achieve shredded chicken thighs using an Instant Pot?
To shred chicken thighs, cook them on high pressure for about 10-12 minutes.
After cooking, use two forks to pull the meat apart. It should break apart easily, giving you tender shredded chicken.
Instant Pot Chicken Thighs
Equipment
- 1 Instant Pot
Ingredients
- 2 tbsp butter
- 4 chicken thigh bone in, skin on
- 3 cloves garlic
- 1 onion yellow, diced
- 1.5 pounds baby potatoes
- 1 cup chicken stock
- 2 tbsp honey
- 2 teaspoon oregano dry
- 1 teaspoon thyme dry
- 1 tsp salt
- 1/4 tsp black pepper ground
- 1 tbsp cornstarch
- 1/2 tsp parsley fresh, chopped
Instructions
- Peel (optional to peel) and chop baby potatoes into 1 inch pieces.
- Mix honey, Dijon mustard, dry oregano, dry thyme, salt, and ground black pepper in a bowl. Set aside.
- Turn on the Instant Pot into sautรฉ mode. Add 1 tbsp of butter and sautรฉ the sliced onion until translucent. Then add minced garlic and stir for a minute. Remove onion and garlic from the Instant Pot and set it aside.
- Add 1 tbsp of butter and sear each chicken thigh, skin down for a few minutes in the Instant Pot until the skin looks golden. Remove them from the skillet and remove excess grease as well.
- Brush chicken pieces with the honey-mustard mixture and set them aside.
- Add the sautรฉed onion, the cornstarch slurry (chicken stock mixed with 1 tbsp of cornstarch), and chopped potatoes to the bottom of the pot. Place the trivet on top.
- Add chicken thighs on top of the trivet, skin side facing up.
- Place the valve into the sealing. Then set the pot into pressure cooking mode, high and cook for 10 minutes. Once the time is up, gently release pressure for about ten minutes,
- Serve with chopped fresh parsley on top.
Tips
- If you have larger potatoes, cut them into 1 inch pieces so they cook through in the same amount of time as the chicken.
- After removing the chicken, use the remaining butter and juices to deglaze the pot. This means scraping any browned bits from the bottom of the pot, which will add flavor to the sauce.
- The cornstarch slurry helps thicken the sauce. Make sure to mix it well with the chicken broth before adding it to the pot to avoid lumps.
- Use skin-on, bone-in chicken thighs to add richness of flavor. For regular thighs, reduce cooking time by a few minutes.
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