1. Could I use chicken thighs with bones?

Yes! Boneless chicken thighs will cook more quickly (about 8 minutes under high pressure), though they won’t be as juicy as bone-in ones.

2. How do I store leftovers?

Store leftovers in an airtight container in the fridge for as long as 3 days. Reheat in the microwave or in a skillet with a splash of broth to keep it moist.

3. What if I don’t have an Instant Pot?

No problem! Sear chicken thighs in a skillet, then bake in a 375-degree oven with broth and herbs for 20 to 25 minutes. Cook your gravy on the stove.

4. Can I substitute fresh thyme?

Absolutely. Use half as much dried thyme, or switch it out altogether with rosemary or Italian seasoning for something new.

Instant Pot Chicken Thighs

Ingredients

Scale

6 Bone-in, Skin-on Chicken Thighs :Juicy texture and rich flavor, crispy skin guaranteed.
1 Tablespoon Olive Oil : Essential for sautéing and crisping the chicken.
2 Teaspoons Fresh Thyme : Adds earthy flavor to both the chicken and the gravy.
1 Teaspoon Smoked Paprika : Warm, smoky spice enhances the dish’s depth.
2 Cloves Garlic, Sliced : Provides a bold, aromatic base for the gravy.
1 Cup Chicken Broth : Builds a savory, flavorful foundation for the gravy.
2 Tablespoons All-purpose Flour : Thickens the gravy to the perfect consistency.
Salt and Pepper, To Taste : Simple seasonings that make the flavors shine.

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Instructions

Step 1: Prepare the Chicken

Generously season the chicken thighs with fresh thyme, smoked paprika, salt and pepper. This easy rub brings out the meat’s natural taste.

Step 2: Sear the Chicken

Place your Instant Pot on the “Sauté” setting. Heat the olive oil and add the chicken thighs, skin-side down, to the pot. Pat them dry and sear them 3-5 minutes until golden brown and crispy. Flip and sear another 3 minutes. Remove and set aside.

Pro Tip: If your chicken won’t all fit, you may need to sear them in batches to keep them from overcrowding in the pan, which won’t crisp them.

Step 3: Add aromatics, and deglaze

Stir in the sliced garlic, cooking until fragrant (1 minute). Add the chicken broth and the thyme sprigs. Use a wooden spoon to scrape up any browned bits on bottom of pot to deglaze.

Step 4: Pressure Cook Chicken

Insert a trivet into the instant pot and place chicken thighs skin side up. Seal the lid and set the pressure to “High” for 12 minutes. When finished, let pressure release naturally for about 10 minutes before manually venting any remaining pressure.

Step 5: Make the Gravy

Take the chicken thighs and trivet out. Return the Instant Pot to the “Sauté” setting. Make a slurry by mixing 3 tablespoons of the hot broth into the flour.

Whisk the slurry back into the pot, a little at a time. Allow it to simmer for 7 minutes and let the gravy thicken. Taste and adjust with more salt and pepper if needed.

Step 6: Serve and Enjoy

Serve the chicken hot, drizzled with the rich, deep gravy. Serve it with your favorite sides for a full meal.

Notes

What to Serve with Instant Pot Chicken Thighs

Creamy Mashed Potatoes: Ideal for sopping up the silky gravy.
Steamed Green Beans: A refreshing, bright counterpoint to the fatty chicken.
Herb-Infused Rice: The savory flavors are complemented by fluffy rice.

And don’t necessarily feel you have to stick to your guns on sides: Roasted vegetables or buttery dinner rolls are also great!

Author: Susan M
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Category: Dinner
Method: Pressure cooking
Cuisine: American