Instant Pot Chicken Thighs

By zhanghengshuo

4 Person

37 Minutes

178 Calories

Instant Pot chicken thighs are so basic, yet so handy and versatile. You can enjoy them as a main dish, as well as in salads and casseroles. It is time to share another recipe that is so basic that I make over and over again, which tend to be audience favorites. If you are more of a chicken breast person, don’t worry, I’ve got you covered with my existing Instant Pot chicken breasts.

Ingredients

1 1/2 pounds Boneless skinless chicken thighs
1 teaspoon Garlic powder
1/2 teaspoon Oregano
Pepper
Cooking spray
1 cup Water
Salt
1/2 teaspoon Basil

Method

01

Season the chicken thighs on side one first.
02

Spray the pot with some cooking spray, and set the sauté function to medium.
03

Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.
04

Brown the chicken thighs on each side for about 3 minutes.
05

Remove the chicken thighs with tongs, and place them on a plate.
06

Add water, and use a wooden spoon to scrape up any brown bits.
07

Add the trivet and the chicken thighs back on top.
08

Cook at manual high pressure for 10 minutes, and allow the pot to do a full natural pressure release (NPR - mine took 15 minutes to depressurize, FYI).
09

Serve with simple side items, or use in casseroles, on top of salads, etc.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Instant Pot Chicken Thighs

5.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 178 Kcal
Prep Time 1 Mins
Cook Time 36 Mins
Total Time 37 Mins

02 Ingredients

1 1/2 pounds Boneless skinless chicken thighs

1 teaspoon Garlic powder

1/2 teaspoon Oregano

Pepper

Cooking spray

1 cup Water

Salt

1/2 teaspoon Basil

03 Method

Step 1

Season the chicken thighs on side one first.

Step 2

Spray the pot with some cooking spray, and set the sauté function to medium.

Step 3

Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.

Step 4

Brown the chicken thighs on each side for about 3 minutes.

Step 5

Remove the chicken thighs with tongs, and place them on a plate.

Step 6

Add water, and use a wooden spoon to scrape up any brown bits.

Step 7

Add the trivet and the chicken thighs back on top.

Step 8

Cook at manual high pressure for 10 minutes, and allow the pot to do a full natural pressure release (NPR - mine took 15 minutes to depressurize, FYI).

Step 9

Serve with simple side items, or use in casseroles, on top of salads, etc.

04 Author