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–+ servings
Instant Pot Chicken Thighs on white plate

Get the Recipe: Instant Pot Chicken Thighs

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Yield: 4
Author: Annie Holmes
A delicious, easy-to-make chicken thigh recipe that is packed full of flavor. These Instant Pot Chicken Thighs are cooked in a savory garlic butter sauce and are ready in only 30 minutes!
5 from 1 rating
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Ingredients
 

  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 chicken thighs bone-in and skin-on
  • 3 tbsp unsalted butter
  • ½ cup chicken broth

Equipment

Instructions
 

  • In a small bowl, combine the Italian seasoning, garlic powder, salt, and pepper.
  • Remove the chicken from the fridge, and pat dry with paper towels. Season on all sides with the Italian seasoning mixture and set aside.
  • In your Instant Pot, heat the butter using the saute function. Add the chicken thighs, and sear for 4-5 minutes until golden brown. Flip the chicken, and sear the other side for 4-5 minutes. Transfer the chicken to a plate, and press cancel on your Instant Pot.
  • Carefully add the chicken broth to the pot. Using a wooden spoon or spatula, scrape the brown bits from the bottom of the pot.
  • Place the trivet handle-side up into the pot, and place the chicken skin side up in a single layer onto the trivet.
  • Close the lid and turn the venting knob to “sealing”. Pressure cook on high for 15 minutes.
  • Once 15 minutes is complete, allow for a 5-minute natural release. Release the pressure using the venting knob, and remove the chicken from the Instant Pot. Allow the chicken to rest for 5 minutes, then serve!

Notes

    • It’s important to sear for 4-5 minutes on each side, otherwise, the chicken does not completely cook through. If you have particularly large chicken thighs, I would recommend pressure cooking for 18 minutes.
    • Store in an airtight container for up to 3 days in the fridge. This chicken tastes amazing on its own, but it’s also great shredded on salads and in pasta.
    • Pour the reserved liquid from the bottom of the Instant Pot over the chicken for extra flavor!
    • If you need to double this recipe, I would recommend doing so in batches to ensure properly cooked chicken.
Serving: 1 Thigh, 2 tablespoons sauce, Calories: 414kcal, Carbohydrates: 2g, Protein: 25g, Fat: 33g, Cholesterol: 156mg, Sodium: 529mg
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