Ah, the glorious Instant Pot Chicken Thighs! Let me tell you, this recipe has become one of those heartwarming staples in my kitchen that I turn to time and time again. I remember the first time I made these thighs—I was a bit intimidated by the whole “pressure cooking” concept. But once I heard that magical “ding” and opened the pot to the aroma of perfectly cooked chicken, I knew I had discovered something special. Now, it’s my go-to when I want a satisfying meal prepared in a flash, and trust me, your taste buds are in for a treat!
What I love about this recipe is not just how easy it is, but how incredibly flavorful it turns out. The combination of spices creates a delicious mix that seeps into the chicken, while the honey adds this subtle sweetness that contrasts beautifully with the savory notes. Plus, did I mention the skin? Oh, the crispy skin! Let’s dive into the details so you can delight your family (or just yourself, no judgment here) with this dish!
What’s in Instant Pot Chicken Thighs?
- 8 chicken thighs (bone-in, skin-on): These are the star of the show! Bone-in, skin-on thighs provide that extra juiciness and flavor. Feel free to use boneless thighs if you prefer, but they may cook slightly faster.
- 2 tbsp olive oil: A healthy fat that helps us achieve that coveted crispy skin when sautéing the chicken.
- 1 tsp salt: Essential for enhancing all the flavors in this dish. Adjust according to your taste!
- 1 tsp black pepper: Just the right amount of heat to complement the other spices.
- 1 tsp garlic powder: Because who can resist garlic? It adds depth and an irresistible aroma.
- 1 tsp onion powder: This helps create that comforting “home-cooked” flavor.
- 1 tsp smoked paprika: It adds a lovely smoky taste that elevates the dish to new levels!
- 1/2 tsp dried thyme: A classic herb that pairs beautifully with chicken.
- 1 cup chicken broth: This is what keeps everything juicy and adds moisture for pressure cooking.
- 2 tbsp honey: The secret ingredient that brings a delightful sweetness to balance the spices.
- Fresh parsley: A simple garnish that adds a pop of color and freshness to the dish!
- Lemon wedges: These are perfect for serving and bring a zesty brightness to every bite.
Is Instant Pot Chicken Thighs Good for You?
Absolutely! This dish features chicken thighs, which are a fantastic source of protein, helping to keep you feeling full and satisfied. The inclusion of olive oil provides healthy fats, and the spices like black pepper and smoked paprika are both flavorful and can have health benefits, including potential anti-inflammatory properties. The honey, while naturally sweet, is added in moderation, so this dish can be enjoyed without feeling overloaded on sugar.
That said, keep in mind the skin can add some extra calories and fat, which might not be ideal for everyone. If you want to lighten things up, you can always remove the skin before cooking, but I wouldn’t want to miss out on that crispy deliciousness! Serve this beauty with some greens or whole grains to create a more balanced meal.
Ingredients List
- 8 chicken thighs (bone-in, skin-on)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 cup chicken broth
- 2 tbsp honey
- Fresh parsley (for garnish)
- Lemon wedges (for serving)
How to Make Instant Pot Chicken Thighs?
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme.
- Sauté the Chicken: Turn your Instant Pot to the “Sauté” mode. Once it’s heated, add olive oil. Place the chicken thighs skin-side down in the pot and sear for about 4-5 minutes until the skin is golden brown. Flip them over and sear the other side for another 3 minutes. Once done, remove the chicken and set aside.
- Deglaze the Pot: Pour in the chicken broth and honey, using a wooden spoon to scrape up any browned bits from the bottom. Those bits add amazing flavor!
- Pressure Cook: Return the chicken thighs to the pot, ensuring they’re submerged in the liquid. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” high for 10 minutes.
- Release Pressure: Allow a natural release for 5 minutes, then switch to a quick release for any remaining pressure. Be careful—it gets hot!
- Serve: Gently remove the chicken thighs from the pot. For extra crispiness, pop them under the broiler for a few minutes. Drizzle some of that delicious cooking liquid over top, and garnish with fresh parsley and lemon wedges. Voilà!
Give it Your Own Twist!
- Want it spicier? Toss in some cayenne pepper with the seasoning mix to kick up the heat!
- Feel free to mix up the herbs! Rosemary or oregano can work wonderfully instead of thyme.
- Pair these thighs with rice, mashed potatoes, or steamed veggies for a complete meal.
If you have any leftovers (which might be rare because they’re usually devoured), they reheat well and are great for meal prep. So, what are you waiting for? Grab your Instant Pot and give these chicken thighs a try! I’d love to hear how they turn out for you. Enjoy, and happy cooking!
