Instant Pot Chicken Thighs
Instant Pot chicken thighs are so basic, yet so handy and versatile. You can enjoy them as a main dish, as well as in salads and casseroles.
Ingredients
- 1.3 pounds boneless skinless chicken thighs (I've done 1 to 2 pounds with this method)
- 1 teaspoon garlic powder (about 1/4 tsp per chicken thigh)
- 1/2 teaspoon oregano (about 1/8 tsp per chicken thigh)
- 1/2 teaspoon basil (about 1/8 tsp per chicken thigh)
- salt and pepper to taste
- cooking spray or oil of choice
- 1 cup water
Instructions
-
Season the chicken thighs on side one first.
-
Spray the pot with some cooking spray, and set the sauté function to medium.
-
Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.
-
Brown the chicken thighs on each side for about 3 minutes.
-
Remove the chicken thighs with tongs, and place them on a plate.
-
Add water, and use a wooden spoon to scrape up any brown bits.
-
Add the trivet and the chicken thighs back on top.
-
Cook at manual high pressure for 10 minutes, and allow the pot to do a full natural pressure release (NPR - mine took 15 minutes to depressurize, FYI).
-
Serve with simple side items, or use in casseroles, on top of salads, etc.
Recipe Notes
Cook time may vary slightly, based on the size of your chicken thighs.
I have done up to 2.5 pounds at once using this same method.