Description
These Instant Pot Chicken Thighs are juicy, flavorful, and incredibly easy to make. Perfect for a quick weeknight dinner, this recipe uses simple ingredients and delivers tender chicken with a deliciously seasoned gravy.
Ingredients
- 6–8 bone-in, skin-on chicken thighs (about 2 1/2 – 3 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine (or additional chicken broth)
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Season chicken thighs with salt, pepper, paprika, and garlic powder on both sides.
- Turn Instant Pot to sauté mode and add olive oil.
- Once hot, add chicken thighs skin-side down in batches and sear for about 3–4 minutes per side until golden brown. Remove and set aside.
- Add broth and wine to the pot and scrape up any browned bits from the bottom.
- Place chicken thighs back into the Instant Pot, skin-side up.
- Lock the lid, set valve to sealing, and cook on high pressure for 10 minutes.
- Allow pressure to naturally release for 5 minutes, then quick release remaining pressure.
- Remove chicken and set aside. Turn Instant Pot back to sauté mode.
- In a small bowl, mix cornstarch and water to create a slurry. Stir into the liquid in the pot and cook for 2–3 minutes until thickened.
- Serve chicken with gravy spooned over top.
Notes
- If using boneless thighs, reduce cook time to 8 minutes.
- You can broil the chicken for a few minutes after cooking to crisp the skin.
- Substitute white wine with more chicken broth if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with gravy
- Calories: 310
- Sugar: 0g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 120mg
