Instant Pot Chicken Thighs

Instant Pot chicken thighs with garlic, paprika, and oregano create a juicy, flavorful main dish. Ready in minutes, this easy chicken recipe pairs well with rice, vegetables, or mashed potatoes for a quick weeknight dinner.

Ingredients

• 2 pounds chicken thighs, bone-in and skin-on (6–8 pieces)
• ½ tsp paprika
• ½ tsp dried oregano
• ½ tsp garlic powder
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 cup chicken stock or broth
• Optional: 1 Tbsp cornstarch mixed with 1 Tbsp water for thickening
• Chopped parsley for garnish

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Instructions

Season the Chicken

1. Pat chicken thighs dry and season with paprika, oregano, garlic powder, salt, and black pepper.

Brown the Chicken

1. Press SAUTE on the Instant Pot and add olive oil and butter.
2. Brown chicken skin-side down for 2–3 minutes, then flip and brown the other side for 2 minutes.
3. Remove browned chicken and set aside. Repeat in batches if necessary.

Deglaze the Pot

1. Add chicken stock to the pot and scrape any browned bits from the bottom.

Pressure Cook

1. Insert the trivet and place the chicken thighs on top (slightly overlapping is fine).
2. Secure the lid and set the vent to SEALING.
3. Select PRESSURE COOK/MANUAL at high pressure for 10 minutes.
4. Once cooking is complete, allow natural release for tender, fall-off-the-bone chicken, or quick release if preferred.

Optional Gravy

1. To thicken the sauce, set Instant Pot to SAUTE mode.
2. Add cornstarch slurry and whisk until sauce thickens. Adjust seasoning with more salt if needed.

Serve

1. Transfer chicken to a serving plate, pour sauce over, and garnish with chopped parsley.

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Why You’ll Love This Recipe

• Juicy, flavorful chicken ready in minutes.
• Minimal hands-on time with the Instant Pot.
• Skin-on chicken browns beautifully while remaining tender inside.
• Optional gravy adds richness to any meal.

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Tips

• Pat chicken dry for better browning.
• Don’t overcrowd the pot while browning to achieve even color.
• Natural release gives extra tender chicken; quick release is faster but slightly less tender.
• Adjust spices to taste or add a pinch of smoked paprika for depth.

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Variations and Substitutions

• Protein: Use boneless thighs, chicken drumsticks, or even chicken breasts.
• Herbs & Spices: Add rosemary, thyme, or smoked paprika.
• Broth: Substitute water with vegetable broth for a different flavor profile.
• Thickening: Skip cornstarch for a lighter sauce or use flour for a thicker gravy.

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FAQs

Can I cook frozen chicken thighs?
Yes, increase pressure cooking time by 5 minutes and ensure chicken reaches 165°F.

Is this recipe keto-friendly?
Yes, it’s low-carb and high in protein.

How should leftovers be stored?
Store in an airtight container in the fridge for up to 4 days. Reheat gently to maintain tenderness.

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Serving

• Serve with mashed potatoes, rice, roasted vegetables, or a fresh salad.
• Drizzle extra sauce over the chicken for added flavor.
• Garnish with fresh herbs to enhance presentation and aroma.

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Suggestions

• Pair with roasted garlic or herb potatoes for a complete meal.
• Add a squeeze of fresh lemon over the chicken before serving for brightness.
• Use leftover chicken in sandwiches, wraps, or salads the next day.