Description
Juicy, flavorful, and perfectly tender, these Instant Pot chicken thighs are a quick and easy dinner solution. Whether you’re craving a hearty main dish or need a versatile protein to pair with your favorite sides, this recipe delivers in under 30 minutes! With a golden, crispy skin and a rich, savory broth, these chicken thighs are a guaranteed hit for busy weeknights. Plus, they’re keto-friendly, gluten-free, and packed with protein, making them a healthy yet indulgent meal option.
Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless, skinless)
- 1 tablespoon olive oil (or butter)
- 3 cloves garlic, minced
- ¾ cup chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 tablespoon soy sauce (or coconut aminos)
- 1 tablespoon lemon juice
- Fresh thyme for garnish (optional)
Instructions
- Sear the Chicken: Set the Instant Pot to Sauté mode and heat the olive oil. Place chicken thighs skin-side down and sear for 3-4 minutes per side until golden brown. Remove and set aside.
- Sauté the Garlic: In the same pot, add minced garlic and stir for 30 seconds until fragrant.
- Deglaze the Pot: Pour in the chicken broth, scraping up any browned bits from the bottom.
- Pressure Cook: Return the chicken to the pot, skin-side up. Sprinkle with salt, black pepper, paprika, Italian seasoning, and soy sauce. Secure the lid and set to High Pressure for 10 minutes (8 minutes for boneless thighs).
- Natural Release: Let the pressure release naturally for 5 minutes, then carefully switch the valve to Venting to release the remaining pressure.
- Optional Broil: For crispy skin, transfer the cooked chicken to a baking sheet and broil in the oven for 2-3 minutes until golden brown.
- Serve & Enjoy: Drizzle with lemon juice, garnish with fresh thyme, and serve hot with your favorite sides.
- Prep Time: 5 minutes
- Cook Time: 10 minutes