Instant Pot Chicken Thighs

Instant Pot Chicken Thighs, Step by Step

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1. Rub the thighs with the salt, paprika, garlic powder and pepper. Set the pot to sauté, heat the oil and brown the thighs skin side down in two batches, 5 minutes each. Lift out.

   Mark done

2. Pour in the stock and scrape the base. Set the rack in the pot and the thighs on top.

   Mark done

3. Lock the pressure cooker lid and pressure cook on high for 10 minutes. Let the pressure release naturally for 5 minutes.

   Mark done Start 10 min timer

4. Heat the grill to high. Lay the thighs skin side up on a tray and grill for 5 minutes until crisp. Spoon over the juices.

   Mark done Start 5 min timer

Small Things That Help

• Brown the skin first, then keep it above the liquid.
• Finish under the grill for crisp skin.
• Season at least 15 minutes before cooking.
• Use the cooking juices as a sauce.

If You're Missing Something

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Instant Pot Chicken Thighs

• Rice
• Mashed potato
• Green beans
• Salad

Storing & Reheating Instant Pot Chicken Thighs

Keeps in the fridge for up to 3 days. Reheat at 180°C for 12 minutes.

Questions About Instant Pot Chicken Thighs

Instant Pot Chicken Thighs Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.