Description
This Easy Instant Pot Chicken Thighs recipe delivers juicy, flavorful chicken with a perfect blend of spices and a rich garlic butter sauce. Utilizing the Instant Pot, this dish is simple and quick to prepare, making it an ideal weeknight dinner option that doesn’t sacrifice taste or texture.
Ingredients
Scale
Chicken and Seasonings
- 4 chicken thighs (bone-in and skin-on for maximum juiciness)
- 1.5 tsp salt
- 0.75 tsp black pepper
- 1 tsp paprika
- 1 tsp oregano
- 0.5 tsp onion powder
Cooking Fats and Flavorings
- 1.5 tbsp olive oil
- 1.5 tbsp butter (recommended: Kerrygold unsalted butter)
- 1.5 tsp garlic (freshly minced for best flavor)
Liquids and Thickener
- 1 cup water
- 1 tbsp cornstarch (preferably Argo for smooth, lump-free texture)
- 1/4 cup cold water (to prevent starch clumping)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. Mix salt, black pepper, paprika, oregano, and onion powder in a small bowl. Rub this seasoning blend evenly all over the chicken thighs to ensure full flavor penetration.
- Sauté the Chicken: Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, place the chicken thighs skin-side down and sear until the skin is golden brown and crispy, about 4-5 minutes. Flip and sear the other side for an additional 2-3 minutes. Remove the chicken and set aside.
- Sauté Garlic and Deglaze: Add butter and minced garlic to the Instant Pot and sauté until fragrant, roughly 30 seconds. Pour in 1 cup water and use a wooden spoon to scrape up any browned bits from the bottom of the pot; this adds flavor and prevents the burn warning.
- Pressure Cook the Chicken: Return the chicken thighs to the pot, placing them in the liquid. Cancel ‘Sauté’ mode and securely close the lid. Set the Instant Pot to ‘Pressure Cook’ (Manual) on high for 10 minutes.
- Release Pressure: When the cooking cycle completes, allow a natural pressure release for 5 minutes, then carefully perform a quick release of any remaining pressure.
- Thicken the Sauce: Carefully remove the chicken thighs and keep warm. Mix 1 tbsp cornstarch with 1/4 cup cold water until smooth. Set the Instant Pot to ‘Sauté’ mode again and stir in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly until the sauce thickens to your desired consistency.
- Serve: Spoon the thickened garlic butter sauce over the chicken thighs and serve hot with your favorite side dishes.
Notes
- Bone-in, skin-on chicken thighs ensure maximum juiciness and flavor.
- Freshly minced garlic provides the best taste; avoid pre-minced garlic for this recipe.
- Use cold water when mixing cornstarch slurry to prevent lumps.
- You can substitute chicken broth for water for an even richer sauce.
- Ensure to brown the chicken skin properly for texture and flavor before pressure cooking.
