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Instant Pot Recipes Bone In Chicken Thighs

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10 Best Pressure Cooked Chicken Thighs Recipes
10 Best Pressure Cooked Chicken Thighs Recipes from www.yummly.com

Description

Instant Pot Recipes Bone in Chicken Thighs is a delicious and healthy dish that can be prepared in less than 20 minutes. It is a great meal for busy weeknights, or for a family gathering. The ingredients are simple, yet the flavor is rich and savory. The chicken thighs are cooked to perfection in the Instant Pot, and they are so tender and juicy. The combination of the herbs and spices in this dish create an amazing flavor that will have your mouth watering. This recipe is sure to be a hit with everyone, and it is one that you will definitely be making again and again.

Prep Time

This recipe takes about 10 minutes to prepare. You will need to season the chicken, sauté the vegetables, and add the seasonings to the pot. Once all of that is done, the Instant Pot will do the rest of the work. It's a great meal for busy weeknights, or when you don't have a lot of time to cook.

Cook Time

It takes about 10 minutes for the Instant Pot to cook the chicken thighs. Once the timer goes off, let the pressure release naturally for about 10 minutes. Then, open the lid and check to see if the chicken is cooked through. If it is, remove it from the pot and enjoy!

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 2 tablespoons butter, melted
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Season the chicken thighs with the paprika, thyme, cayenne pepper, salt, and black pepper. Set aside.
  2. Press the “Sauté” button on the Instant Pot and add the olive oil. Once the oil is hot, add the onion and garlic and cook for about 3 minutes, or until the onion is soft and translucent.
  3. Add the chicken to the pot and cook for about 5 minutes, or until the chicken is lightly browned on both sides.
  4. Pour in the chicken broth and stir to combine. Place the lid on the pot and lock it into place. Make sure the valve is set to “Sealing”. Select the “Manual” setting and set the timer for 10 minutes.
  5. Once the timer goes off, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the lid and transfer the chicken to a plate.
  6. Press the “Sauté” button and bring the sauce to a simmer. Whisk in the butter and simmer for about 1 minute, or until the sauce has thickened. Taste and adjust the seasoning if needed.
  7. Return the chicken to the pot and spoon the sauce over the top. Sprinkle with parsley (optional). Serve warm.

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Wooden spoon
  • Knife
  • Cutting board

Notes

The cook time does not include the time that it takes for the pressure to build or release. This can vary depending on the type of Instant Pot you have.

Nutrition: Per Serving

  • Calories: 600
  • Fat: 27g
  • Carbohydrates: 10g
  • Protein: 68g
  • Sodium: 1300mg

Recipe Tips

  • Feel free to use boneless, skinless chicken thighs if you prefer.
  • You can also use bone-in, skin-on chicken breasts for this recipe.
  • For an even richer flavor, add a tablespoon of tomato paste to the pot with the onion and garlic.
  • If you want to add some heat, add a few dashes of hot sauce to the sauce.
  • If you want to make this dish ahead of time, you can store the cooked chicken in an airtight container in the refrigerator for up to 3 days.

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