Easy Instant Pot Chicken Thigh Recipes You'll Love!
Tender, juicy chicken thighs, infused with rich flavors, offer a versatile and satisfying meal option. This preparation method focuses on achieving maximum taste and tenderness in a fraction of the time, making it ideal for busy weeknights.
Equipment
- Instant Pot (6-quart or larger recommended)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl (small, for cornstarch slurry - optional)
- Whisk (for cornstarch slurry - optional)
- Spatula or Wooden Spoon
- Meat Thermometer (for ensuring chicken is fully cooked)
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch (optional, for thickening sauce)
- 2 tablespoons water (optional, for thickening sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Saut Aromatics: Turn the Instant Pot to the "Saut" setting. Add the olive oil and heat until shimmering. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant.
- Step 2: Sear Chicken Thighs: Season the chicken thighs with salt and pepper. Add the chicken thighs to the Instant Pot and sear on both sides until lightly browned. This step enhances the flavor of the final dish.
- Step 3: Pressure Cook: Pour the chicken broth into the Instant Pot, making sure to scrape up any browned bits from the bottom. Stir in the Dijon mustard. Cancel the "Saut" setting. Secure the lid and set the Instant Pot to "Manual" or "Pressure Cook" on high pressure for 10 minutes.
- Step 4: Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release of any remaining pressure.
- Step 5: Thicken Sauce (Optional): If desired, remove the chicken thighs from the Instant Pot and set aside. Turn the Instant Pot back to the "Saut" setting. In a small bowl, whisk together the cornstarch and water to form a slurry. Pour the slurry into the Instant Pot and cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
- Step 6: Serve: Return the chicken thighs to the Instant Pot to coat with the sauce. Garnish with fresh parsley and serve hot over rice, mashed potatoes, or your favorite side dish. Optional Tips: For richer flavor, use bone-in, skin-on chicken thighs, but increase the cooking time to 12 minutes. You can substitute dried herbs with 1 tablespoon of fresh herbs, minced. To add vegetables, include sliced carrots and celery along with the onions in step 1.
Notes
Variations
The foundation of this “instant pot chicken thigh recipes” allows for a wide range of customization, catering to diverse preferences and dietary needs.
- Ingredient Swaps: Chicken breasts can be substituted for chicken thighs, although cooking time may need adjustment. Consider using bone-in, skin-on chicken thighs for a richer flavor profile. The broth can be swapped with dry white wine or coconut milk for a creamy and richer flavor.
- Regional Styles: For a Mediterranean twist, incorporate sun-dried tomatoes, Kalamata olives, and feta cheese. A Tex-Mex variation could include diced bell peppers, onions, cumin, chili powder, and a can of diced tomatoes. For an Asian-inspired dish, consider soy sauce, ginger, garlic, sesame oil, and a touch of honey.
- Dietary Adaptations: For a low-carb or keto-friendly meal, omit the cornstarch thickening step and serve with cauliflower rice or zucchini noodles. To make the recipe Whole30-compliant, ensure the Dijon mustard is sugar-free and use compliant broth.
Serving Suggestions
This dish presents itself as a versatile main course suitable for various occasions. Its adaptability makes it suitable for both casual family dinners and more formal gatherings.
- This “instant pot chicken thigh recipes” pairs well with classic sides such as mashed potatoes, roasted vegetables (broccoli, carrots, asparagus), rice (white, brown, or wild), or quinoa.
- For a lighter option, serve with a fresh green salad or a side of steamed greens (spinach, kale).
- Consider serving over pasta for a heartier meal.
- A crusty loaf of bread is ideal for soaking up the flavorful sauce.
- This dish can also be served cold or at room temperature, making it a convenient option for picnics or potlucks.
Storage Tips
Proper storage ensures the preservation of flavor and texture.
- Allow the chicken and sauce to cool completely before storing.
- Transfer the chicken and sauce to an airtight container.
- Refrigerate for up to 3-4 days.
- For longer storage, freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- To reheat, microwave in 1-2 minute intervals, stirring occasionally, until heated through. Alternatively, reheat in a saucepan over medium heat, stirring occasionally.
Frequently Asked Questions
- Question 1: Can I use frozen chicken thighs? While it is possible, it is recommended to thaw chicken thighs before cooking to ensure even cooking and optimal texture. Add 5-10 minutes to the cooking time if using frozen chicken.
- Question 2: How do I prevent the chicken from sticking to the bottom of the Instant Pot? Ensure there is enough liquid in the pot. Scraping the bottom of the pot after sauting helps to release any browned bits, preventing sticking.
- Question 3: Can I add vegetables directly to the Instant Pot with the chicken? Yes, root vegetables like carrots and potatoes can be added at the beginning of the cooking process. Softer vegetables like broccoli or green beans should be added during the last few minutes of cooking or after pressure cooking to prevent them from becoming mushy.
- Question 4: What if the sauce is too thin after pressure cooking? Use the saut setting after pressure cooking to reduce the sauce to your preferred consistency. You can also use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.