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.
Serves:
Ingredients
- 2lbchicken thighsbone-in, skin on
- 1tbspolive oil
- 1tsplemon pepper
- ½tsprosemary
- ½tspgarlic powder
- ½tsppepper
- 1¼cupschicken broth
- 3slicesonionthick
Instructions
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Combine spices in a small bowl. Season chicken with spice mixture.
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Turn a 6-quart Instant Pot onto saute. Add olive oil and heat 1 minute.
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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.
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Add chicken broth to the bottom of the pot and scrape any brown bits. Add onion slices.
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Place the trivet in the Instant Pot and place thighs skin side up on the trivet.
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Select manual and cook on high pressure for 9 minutes. Allow to naturally release for 5 minutes. Release any remaining pressure.
Recipe Notes
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.
Nutrition
- 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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