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Tender, juicy chicken thighs and gravy made in the instant pot! This recipe for Instant Pot Chicken Thighs is as simple as it gets. With a short ingredient list filled with kitchen staples, this is the perfect one pot recipe for busy weeknight meals!
Chicken dinners are a go-to for me whenever I want a classic, quick, and delicious meal, without putting a ton of effort in! Other recipes I gravitate to when I’m busy? Instant pot! So why not combine two of my favorites together to create a fabulous, easy, and flavorful dinner?!
Made entirely in the instant pot, complete with a simple gravy, these Instant Pot Chicken Thighs are going to become a staple in your weekly meal plan, guaranteed.
Instant Pot Chicken Thighs
- Simple, Short Ingredient List
- Quick & Easy To Make
- One Pot Meal
- Versatile & Customizable
- Perfect For Busy Weeknights
These chicken thighs combine simplicity with flavor, making it an no-brainer for those mid-week meals! I am certain you will have most, if not all of the required ingredients in your kitchen already, just begging to be tossed into the instant pot. Along with tender, juicy chicken thighs, I’m also giving you a gravy made with those delicious brown bits and drippings left in the instant pot! All in all, this one pot recipe is a MUST MAKE.
Ingredient Notes
- Chicken – Bone-in, skin-on chicken thighs! You can use other cuts of chicken as well with this recipe, but the cook time will vary.
- Seasoning – Garlic powder, paprika (sweet or smoked), dried oregano, salt & pepper.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Chicken Broth – I always opt for low sodium to control the salt levels. You can also make a homemade version using my chicken broth recipe or use water instead.
- Cornstarch – To thicken the gravy.
How To Make Chicken Thighs In The Instant Pot
- Prep: Season the chicken thighs on both sides with garlic powder, paprika, pepper, salt and oregano. Set the Instant Pot to the Saute setting and add the olive oil to heat.
- Cook Chicken: When the olive oil is hot, add the chicken thighs and sear on all sides for 2 to 3 minutes per side, skin side down first. Do it in batches if not all the thighs fit. Remove the chicken from the Instant Pot and set aside.
- Add Broth: Pour the chicken broth into the Instant Pot and use a wooden spoon to scrape the brown bits from the bottom of the insert. Place the trivet inside. Place the chicken on top of the trivet and close the Instant Pot lid.
- Cook: Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 12 minutes. It will take about 10 minutes to come to pressure. When the time is up, let the Instant Pot release naturally for 10 minutes then release remaining pressure. Place the chicken on a plate and let it rest. Remove the trivet from the instant pot.
- Make Gravy: In a small bowl whisk together the cornstarch and ¼ cup water to make a slurry. Add the slurry to the Instant pot and stir until thickened. You can press the “saute” function to simmer it for a few minutes to help thicken the gravy.
- Serve: Serve the chicken thighs with gravy over mashed potatoes.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
Do I Have To Use Chicken Thighs?
Of course not! You’re welcome to use other cuts of chicken including drumsticks, wings, or breasts. Please keep in mind that different cuts of chicken will require different cook times, so you’ll have to make adjustments accordingly!
How Do I Know When My Chicken Is Done?
The most foolproof way to ensure chicken is cooked through is by using an instant meat thermometer! Insert the thermometer into the thickest or meatiest part of the chicken and it should read between 165 F – 175 F degrees, when finished.
How To Serve
Chicken, anyway you cook it, is super versatile! You can serve it in a multitude of ways. Serve it alongside some fluffy carbs like mashed potatoes and some roasted veg, or keep it light with a salad, you can even serve it over some rice or noodles! The options are truly endless.
Can I Make These In Advance?
Absolutely! You can make these instant pot chicken thighs and freeze them to use at a later date. Scroll down to “Freezing” section below for full instructions.
Tips
- I always recommend using a meat thermometer for chicken attached to the bone, as it can sometimes remain a little more pink than a chicken breast, due to the minerals in the bones.
- Play around with different spice combinations and marinades to make these chicken thighs to your liking.
- Always read the manufacturer’s guide to your instant pot for correct instructions on how to use.
- If you don’t want to make the gravy, skip it!
Storing Leftovers
Transfer leftover chicken thighs to an airtight container and place in the fridge. Your instant pot chicken thighs will keep for 3 days, if stored properly.
Freezing
I recommend freezing these chicken thighs to extend their shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4-6 months.
Reheating Chicken Without Drying It Out!
There are a couple different options when it comes to reheating chicken, the most common ways are in the oven or in the microwave.
- In the oven: Preheat your oven to 325 F degrees and line a baking sheet with aluminum foil. Place the chicken in the centre of the aluminum foil and pull the sides up to completely wrap the chicken in the foil (brushing with a little olive oil prior to wrapping in foil will also help to keep the chicken crispy on the outside). Cook until internal temperature reaches 165 F degrees.
- In the microwave: Place the chicken into a microwave-safe dish. Again you can brush the chicken with olive oil to help the chicken stay moist. Cover the dish with microwave-safe plastic wrap and cook for 2 – 3 minutes at a time, until internal temperature reaches 165 F degrees.
More Great Recipes To Try
Instant Pot Chicken Thighs
Equipment
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1 teaspoon garlic powder
- 1 teaspoon paprika sweet or smoked
- ½ teaspoon pepper or to taste
- 1 teaspoon salt or to taste
- 1 teaspoon dried oregano
- 2 tablespoon olive oil
- 1 cup chicken broth low sodium, or water
- 1 tablespoon cornstarch for gravy
- ¼ cup water for gravy
Instructions
- Prep: Season the chicken thighs on both sides with garlic powder, paprika, pepper, salt and oregano. Set the Instant Pot to the Saute setting and add the olive oil to heat.
- Cook Chicken: When the olive oil is hot, add the chicken thighs and sear on all sides for 2 to 3 minutes per side, skin side down first. Do it in batches if not all the thighs fit. Remove the chicken from the Instant Pot and set aside.
- Add Broth: Pour the chicken broth into the Instant Pot and use a wooden spoon to scrape the brown bits from the bottom of the insert. Place the trivet inside. Place the chicken on top of the trivet and close the Instant Pot lid.
- Cook: Set the valve to sealing and set the Instant Pot to Manual/High Pressure for 12 minutes. It will take about 10 minutes to come to pressure. When the time is up, let the Instant Pot release naturally for 10 minutes then release remaining pressure. Place the chicken on a plate and let it rest. Remove the trivet from the instant pot.
- Make Gravy: In a small bowl whisk together the cornstarch and ¼ cup water to make a slurry. Add the slurry to the Instant pot and stir until thickened. You can press the "saute" function to simmer it for a few minutes to help thicken the gravy.
- Serve: Serve the chicken thighs with gravy over mashed potatoes.
Tips & Notes:
- I always recommend using a meat thermometer for chicken attached to the bone, as it can sometimes remain a little more pink than a chicken breast, due to the minerals in the bones.
- Play around with different spice combinations and marinades to make these chicken thighs to your liking.
- Always read the manufacturer’s guide to your instant pot for correct instructions on how to use.
- If you don’t want to make the gravy, skip it!
- Transfer leftover chicken thighs to an airtight container and place in the fridge. Your chicken thighs will keep for 3 days, if stored properly.
- I recommend freezing these chicken thighs to extend their shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4-6 months.
This was absolutely delicious!! The chicken was so tender, flavorful and juicy. The gravy too!!
I added 1/2 tsp onion powder, just because I like the flavor in my chicken. I also added 1/4 of heavy creamy for a creamy sauce.
Will definitely be making this again and again!!
So glad to hear you liked this recipe!