How To Make Instant Pot Chicken Thighs
An easy chicken thigh recipe! Results in a beautifully browned thighs from the maillard reaction. Best shared among family and friends.
- 2lbchicken thighsbone-in, skin on
- 1tbspolive oil
- 1tsplemon pepper
- ½tspgarlic powder
- 1¼cupschicken broth
Combine spices in a small bowl. Season chicken with spice mixture.
Turn a 6-quart Instant Pot onto saute. Add olive oil and heat 1 minute.
Place ½ of the chicken skin side down in the instant pot and cook 3 to 4 minutes or until crisp and it releases easily from the pan. Repeat with remaining chicken adding more oil if needed. Turn Instant Pot off.
Add chicken broth to the bottom of the pot and scrape any brown bits. Add onion slices.
Place the trivet in the Instant Pot and place thighs skin side up on the trivet.
Select manual and cook on high pressure for 9 minutes. Allow to naturally release for 5 minutes. Release any remaining pressure.
Optional: Place chicken on a foil-lined pan and place under the broiler for 3 to 4 minutes to crisp skin. Serve with juices from the Instant Pot.
- Calories: 378.95kcal
- Fat: 28.00g
- Saturated Fat: 7.33g
- Trans Fat: 0.13g
- Monounsaturated Fat: 12.43g
- Polyunsaturated Fat: 5.60g
- Carbohydrates: 3.78g
- Fiber: 0.39g
- Sugar: 1.24g
- Protein: 26.47g
- Cholesterol: 149.67mg
- Sodium: 194.75mg
- Calcium: 18.10mg
- Potassium: 389.26mg
- Iron: 1.26mg
- Vitamin A: 35.56µg
- Vitamin C: 0.89mg
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