Instant Pot Chicken Thighs
Rating
Must we say it again? Winner winner (Instant Pot) Chicken dinner!
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 tsp. freshly chopped thyme
- 1 tsp. smoked paprika
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 2 cloves garlic, sliced
- 1 c. water or chicken broth
- 2 sprigs fresh thyme
- 2 tbsp. all-purpose flour
Instructions
- Season chicken all over with chopped thyme, paprika, salt, and pepper. Set Instant Pot to Sauté setting.
- Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp, 3 to 5 minutes, then flip and cook 3 minutes more. Remove chicken from pot.
- Add garlic to pot and cook until fragrant, 1 minute. Add water or chicken broth and thyme sprigs, and use a wooden spoon to scrape the brown bits off the bottom of the pot.
- Fit Instant Pot with trivet and place thighs skin side up. Secure lid and press the manual setting. Cook on high for 12 minutes and then naturally release pressure.
- Carefully remove thighs and trivet. Place back on Sauté mode. Whisk 3 tablespoons of the hot broth (or water) into flour until smooth, then pour back into pot. Bring up to a simmer and cook until gravy has thickened slightly, about 7 minutes. Remove thyme sprigs and season to taste with salt and pepper.
- Serve thighs with gravy.
