Instant Pot Chicken Thighs
These basic Instant Pot Chicken Thighs will change your meal prep game. Simple to make and so many ways to utilize them. Make a simple pan gravy with the drippings or add to other recipes.
Servings 6 servings
- 2 lbs. boneless skinless chicken thighs
- 1 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. paprika
- 1 Tbsp. olive oil
- 1 cup water
- 1 1/2 Tbsp. cornstarch (optional)
Heat instant pot to saute mode. While it's heating up, season both sides of chicken thighs with kosher salt, pepper, garlic powder, onion powder and paprika.
Add olive oil to the instant pot. Sear chicken for 3 minutes per side. you may need to do this in two batches. Once chicken in browned, remove from the instant pot to a plate.
Turn off saute mode and add 1 cup of water. Stir and scrape the bits off the bottom. Add the trivet to the instant pot. Place chicken on trivet, place lid on instant pot and seal. Set to cook for 5 minutes on high manual mode. Once done, quick release the pressure.
Optional gravy: remove chicken and trivet from instant pot. Turn it back to saute mode. Whisk together cornstarch and 2 tablespoons water in a small bowl. Add slurry to instant pot and whisk until thickened to a gravy.