Recipe Book

Instant Pot Chicken Thighs

Chicken 22 min

Adapted from Crunchy Creamy Sweet

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp 15 ml olive oil
  • 1 tbsp 14 g butter
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 cup 240 ml water
  • 1 tbsp 8 g cornstarch

Method

  1. Trim excess skin and fat from the chicken thighs.
  2. Season with salt, pepper, paprika, and oregano on the skin side.
  3. Press the sauté function. Once hot, add the oil and butter to the insert.
  4. When the butter is melted and sizzling, stir in the garlic, then add the chicken thighs skin side down.
  5. Brown for 2–3 minutes, until brown bits form on the bottom of the pot — this builds the gravy's flavor. Don't let it burn.
  6. Flip the chicken and cook for 1 more minute, then press cancel/off.
  7. Remove the chicken to a plate and set aside.
  8. Add the water and scrape the brown bits from the bottom of the insert with a wooden spoon.
  9. Place the trivet in the pot and arrange the chicken thighs on top, skin side up.
  10. Close the lid, set the valve to sealing, and pressure cook on high for 12 minutes.
  11. Let the pressure release naturally for at least 5 minutes, then release any remaining pressure.
  12. Move the chicken to a plate and let it rest. Remove the trivet.
  13. Whisk the cornstarch with 60ml (1/4 cup) water until smooth, then stir into the liquid at the bottom of the pot. Use the sauté function to simmer a few minutes until thickened into a gravy.

Notes