Instant Pot Chicken Thighs
These Instant Pot chicken thighs deliver crispy skin and juicy, fall-off-the-bone meat with minimal effort. A perfect weeknight dinner the whole family will love.
Equipment
- Instant Pot
- trivet
- baking sheet
Ingredients
- 8 Bone-In Skin-On Chicken Thighs
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Onion Powder
- 1/2 tsp Dried Thyme
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 4 cloves Garlic, minced
- 1 cup Chicken Broth
- 1 tbsp Lemon Juice
- Fresh Parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season them on both sides with salt, black pepper, garlic powder, smoked paprika, onion powder, and dried thyme.
- Set the Instant Pot to saute mode and add the olive oil and butter. Once the butter is melted and hot, place the chicken thighs skin side down in the pot, working in batches. Sear for 4 to 5 minutes until the skin is golden and crispy. Flip and sear for 2 minutes on the other side. Remove and set aside.
- Add the minced garlic to the pot and cook for 30 seconds. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom.
- Place the trivet in the pot and arrange the chicken thighs skin side up on top. Lock the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
- When the cook time is complete, allow a natural pressure release for 5 minutes, then carefully switch the valve to venting.
- For extra crispy skin, transfer the chicken thighs to a baking sheet skin side up and broil on high for 3 to 4 minutes until the skin is deeply golden and crispy.
- Garnish with fresh parsley and serve with the pan juices spooned over the top.
Nutrition
Serving: 1servingCalories: 274kcalCarbohydrates: 1gProtein: 26gFat: 18g
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