This method provides a simple way to achieve juicy bone-in chicken thighs with a savory accompanying gravy. By combining searing and pressure cooking, you get deep flavor and tender meat in under 30 minutes.
List of ingredients
- 4 bone-in skin-on chicken thighs – use uniform sizes for even cooking.
- 1 tablespoon olive oil – used for high-heat searing.
- 1 tablespoon butter – adds richness and helps brown the skin.
- 1 teaspoon minced garlic – provides a fresh aromatic base.
- 1 teaspoon salt – essential for seasoning and moisture retention.
- ½ teaspoon black pepper – adds a mild spicy kick.
- 1 teaspoon paprika – gives the skin a deep golden color.
- 1 teaspoon dried oregano – adds an earthy herbal note.
- 1 cup water – necessary for creating pressure in the pot.
- 1 tablespoon cornstarch – used to thicken the final gravy.
step-by-step instructions
- Prepare the chicken: Trim any excess skin and fat from the chicken thighs. Season the skin side thoroughly with salt, pepper, paprika, and oregano.
- Heat the pot: Ensure the stainless steel insert is in your Instant Pot. Press the ‘saute’ function and wait 2 to 3 minutes, then add the olive oil and butter.
- Searing the skin: Once the butter is sizzling, stir in the minced garlic. Place the chicken thighs in the pot skin side down.
- Brown the meat: Brown for 2 to 3 minutes. Allow brown bits to form on the bottom of the pot to enhance the flavor of the gravy, but be careful not to burn the chicken.
- Flip and finish searing: Flip the thighs onto the other side and cook for 1 minute. Press the ‘cancel/off’ button.
- Deglaze the insert: Remove the chicken to a plate. Pour 1 cup of water into the pot and use a wooden spoon to scrape all the browned bits from the bottom.
- Pressure cook: Place the trivet in the insert and arrange the chicken thighs on top. Close the lid, set the valve to ‘sealing’, press ‘manual’, and set the timer for 12 minutes.
- Release pressure: Once the timer ends, press ‘cancel/off’. Let the pressure release naturally for at least 5 minutes, or fully for the best results.
- Rest the meat: Carefully open the lid and move the chicken to a plate. Let the meat rest for 10 minutes to keep the juices inside.
- Thicken the gravy: Remove the trivet. Whisk 1 tablespoon of cornstarch with ¼ cup of water until smooth. Stir this slurry into the pot liquid.
- Final simmer: Use the ‘saute’ function to simmer the liquid for a few minutes until it thickens into a gravy. Serve immediately over the chicken.
Optimizing Your Pressure Cooker Technique
Choosing Consistent Meat Sizes
Select chicken thighs that are roughly the same weight and thickness. This ensures that every piece reaches the safe internal temperature of 165 degrees Fahrenheit at the same time.
If you use pieces of varying sizes, the smaller thighs may overcook and become stringy while the larger ones remain underdone. Weighing your meat before cooking can help maintain consistency.
Maximizing Fond for Better Flavor
The brown bits that stick to the bottom of the pot during the saute phase are called fond. This concentrated protein and fat residue is the primary flavor source for your gravy.
Do not rush the searing process. Allow the chicken to develop a deep golden-brown crust, as this creates the most savory base for the subsequent deglazing step.
The Importance of the Trivet
Using a trivet keeps the chicken lifted above the cooking liquid. This prevents the meat from boiling in the water, which would result in a rubbery texture and pale skin.
By elevating the chicken, the pressure cooker uses steam to cook the meat evenly from all sides. This maintains the structural integrity of the thigh and preserves the seared exterior.
Managing Natural Pressure Release
Avoiding a quick pressure release is critical for meat dishes. A sudden drop in pressure can cause the muscle fibers to contract violently, forcing the natural juices out of the meat.
Allowing the pressure to release naturally keeps the chicken thighs tender and succulent. If you are short on time, a minimum of 5 minutes of natural release is required to prevent drying.
Letting the Meat Rest
Resting the chicken for 10 minutes after cooking allows the juices to redistribute throughout the meat. If you cut into the chicken immediately, the liquids will run out onto the plate.
This simple step ensures that each bite remains moist. While the meat rests, you can use the time to finalize the gravy in the Instant Pot.
Mastering the Savory Gravy
Creating a Lump-Free Slurry
Never add dry cornstarch directly into the hot cooking liquid, as it will clump instantly. Always whisk the cornstarch into a small amount of cold water first to create a smooth slurry.
Ensure there are no visible grains of starch before pouring the mixture into the pot. This guarantee a silky, professional consistency for your sauce.
Proper Deglazing Techniques
Deglazing is the process of dissolving the browned food bits using liquid. Use a sturdy wooden spoon or a silicone spatula to scrape the bottom of the stainless steel insert thoroughly.
Failure to scrape the bottom can lead to a ‘Burn’ message on the display. A clean pot bottom ensures the pressure cooker can reach temperature without triggering safety sensors.
Controlling Sauce Consistency
The thickness of your gravy depends on the amount of cornstarch used and the simmering time. If the sauce is too thin, continue using the ‘saute’ function for another minute.
If the gravy becomes too thick, stir in a tablespoon of water or chicken broth to loosen it. The sauce should be thick enough to coat the back of a spoon.
Utilizing Pan Drippings for Soup
If you prefer not to make a thickened gravy, the cooking liquid is still highly valuable. This liquid is essentially a concentrated chicken stock infused with garlic and herbs.
Store this liquid in a jar in the refrigerator to use as a base for chicken noodle soup or risotto. It provides significantly more depth than store-bought broth.
Flavor Profile Adjustments
Adding Citrus Elements
To brighten the heavy flavors of butter and garlic, add a squeeze of fresh lemon juice to the gravy at the very end. The acidity cuts through the fat and enhances the herbs.
You can also add a teaspoon of lemon zest to the initial seasoning mix. This provides a subtle citrus aroma that complements the paprika and oregano.
Incorporating Spicy Heat
For those who prefer a spicy kick, add ½ teaspoon of cayenne pepper or red pepper flakes to the dry rub. This pairs well with the smoky notes of the paprika.
Alternatively, stir in a teaspoon of Sriracha or hot sauce into the finished gravy. This adds heat and a slight tang to the overall dish.
Using Fresh Herb Blends
While dried oregano is convenient, substituting it with fresh thyme or rosemary can elevate the dish. Use about one tablespoon of chopped fresh herbs for every teaspoon of dried herbs.
Add fresh parsley to the gravy during the final simmer for a pop of color and a fresh, grassy finish. Fresh herbs should be added late to preserve their volatile oils.
Implementing a Sweet Glaze
To create a glaze, whisk one tablespoon of honey or maple syrup into the cornstarch slurry. This creates a sweet and savory contrast that is very popular with chicken thighs.
Simmer the glaze slightly longer than the standard gravy to allow the sugars to caramelize. This will give the chicken a glossy, sticky coating.
Complementary Side Dish Ideas
Creamy Potato Pairings
Classic mashed potatoes are the ideal companion for this recipe because they soak up the savory gravy. Use Yukon Gold potatoes for a naturally buttery texture.
For a twist, try a loaded mashed potato casserole with chives and microbial-rennet cheddar cheese. The richness of the potatoes balances the acidity of the garlic.
Grain-Based Accompaniments
Steamed white or brown rice provides a neutral base that allows the chicken’s seasoning to shine. Quinoa is another healthy alternative that adds a slight nutty flavor.
You can also cook the rice in a separate pot using some of the reserved chicken cooking liquid. This infuses the grain with the same flavors as the main dish.
Roasted Green Vegetables
Brussels sprouts roasted with garlic and parmesan cheese provide a bitter contrast to the rich chicken. The crispiness of the vegetables complements the tender meat.
Steamed broccoli or sautéed spinach are also excellent choices. These vegetables keep the meal balanced by adding essential vitamins and a fresh texture.
Light Fresh Salads
A crisp garden salad with a vinaigrette dressing helps cleanse the palate between bites of rich gravy. Use mixed greens, cucumber, and cherry tomatoes.
A coleslaw made with a vinegar-based dressing rather than mayonnaise provides a tangy crunch. This acidity helps balance the richness of the bone-in thighs.
Preservation and Reheating
Safe Cooling and Refrigeration
Allow the chicken and gravy to cool to room temperature before storing them. Place the chicken in an airtight container and store the gravy in a separate jar.
Keep the chicken refrigerated for up to four days. Ensure the container is sealed tightly to prevent the meat from absorbing other odors in the fridge.
Freezing for Long Term Storage
Chicken thighs freeze well, but it is best to freeze the meat and gravy separately. Place the cooked thighs in a freezer-safe bag and squeeze out all the air.
The gravy can be frozen in small portions using silicone molds. These can be kept for up to three months before the quality begins to decline.
Optimal Reheating Temperatures
The best way to reheat the chicken is in the oven at 325 degrees Fahrenheit. This helps maintain the texture of the skin better than a microwave.
If using a microwave, cover the chicken with a damp paper towel to prevent the meat from drying out. Heat in short intervals, checking the internal temperature frequently.
Preventing Meat Dryness
When reheating, add a splash of chicken broth or water to the pan. This creates a small amount of steam that re-hydrates the muscle fibers.
Reheat the gravy in a small saucepan over medium-low heat. Stir constantly to ensure the cornstarch doesn’t settle or burn on the bottom.
Common Pressure Cooker Challenges
Resolving the Burn Warning
The ‘Burn’ message occurs when food is stuck to the bottom of the pot and overheats. This is usually caused by insufficient deglazing after the searing process.
If this happens, cancel the program, release the pressure, and add more liquid. Scrape the bottom again with a wooden spoon to remove any charred remnants.
Handling Undercooked Center
If the chicken is still pink near the bone, it may be due to the thickness of the thighs. Use a meat thermometer to verify the temperature is at least 165 degrees Fahrenheit.
If undercooked, place the trivet and chicken back in the pot with a bit more water. Pressure cook for an additional 2-3 minutes to finish the process.
Improving Skin Texture
Pressure cooking naturally softens skin. To regain a crispy texture after the pressure cook, place the thighs under a broiler for 2-3 minutes.
Watch the oven closely to prevent burning. This quick blast of high heat renders the remaining fat and crisps the skin without overcooking the interior.
Fixing Runny Gravy
If the gravy remains too thin after simmering, you may need more thickener. Mix an additional teaspoon of cornstarch with a teaspoon of water.
Stir the new slurry into the simmering sauce and cook for another minute. Avoid adding too much, as an excess of cornstarch can make the gravy taste floury.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes, you can use boneless thighs, but you must reduce the cooking time to 7-9 minutes. Boneless meat cooks much faster and can become dry if left for 12 minutes.
What if I don’t have a trivet?
If you lack a trivet, you can create a makeshift one using a few wide strips of aluminum foil rolled into cylinders. This keeps the chicken off the bottom of the pot.
Should I use a different liquid for deglazing?
While water is the standard, you can use vegetable broth or an alcohol-free white grape juice for more flavor. Avoid using thick sauces that might trigger the burn sensor.
How do I know when the chicken is safe to eat?
The only certain way to know is by using a digital meat thermometer. Insert the probe into the thickest part of the thigh, avoiding the bone, until it reads 165 degrees Fahrenheit.
Print
Instant Pot Bone-In Skin-On Chicken Thighs
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: General
Description
The best and easy way to cook bone-in and skin-on chicken thighs in your pressure cooker. Bonus: you can also make a delicious gravy!
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 cup water
- 1 tablespoon cornstarch
Instructions
- Step: Trim excess skin and fat from chicken thighs.
- Step: Season with salt, pepper, paprika and oregano on the skin side.
- Step: Make sure the stainless steel insert is in your Instant Pot.
- Step: Press the “saute” function. Wait for 2 to 3 minutes and add oil and butter to the insert.
- Step: When the butter is melted and sizzling, add garlic and stir in. Add chicken thighs to IP skin side down.
- Step: Brown for 2 to 3 minutes.
- Step: Flip the chicken onto the other side and cook for 1 minute.
- Step: Press “cancel/off” button.
- Step: Remove chicken onto a plate and set aside.
- Step: Add water to Instant Pot and use wooden spoon to scrape the brown bits from the bottom of the insert.
- Step: Place trivet in the IP and arrange the chicken thighs on top.
- Step: Close lid, set the valve to “sealing” position and press “manual” button. Set the timer to 12 minutes.
- Step: Once the IP is done cooking, press “cancel/off” button and let the pressure release naturally for at least 5 minutes.
- Step: Carefully open the lid away from your face. Place chicken on a plate and let rest.
- Step: Remove trivet from the IP.
- Step: Whisk cornstarch with ¼ cup of water. Add to liquid at the bottom of the IP and stir until thickened, using the “saute” function if necessary.
Notes
Serve with classic sides like mashed potatoes and roasted vegetables. For falling-off-the-bone chicken, add 3 minutes to the cooking time. Let the thighs rest for 10 minutes before serving to prevent juices from escaping.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 384 kcal
- Sugar: 1 g
- Sodium: 721 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 23 g
- Cholesterol: 149 mg