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Instant Pot Chicken Thighs with Savory Gravy Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Chicken Thighs recipe delivers tender, juicy chicken with a flavorful homemade gravy made right in the pressure cooker. Perfect for a quick and easy weeknight meal, the chicken is seared before pressure cooking to lock in flavor and finished with a rich paprika and garlic spiced gravy thickened with cornstarch for a comforting, delicious dish.

Ingredients

Scale

Chicken

  • 2 pounds bone-in, skin-on chicken thighs
  • 1 teaspoon salt (more or less to taste)
  • Black pepper (to taste)
  • 1 tablespoon oil
  • 1 cup chicken broth

Seasonings

  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon brown sugar (optional)

Gravy Thickener (optional)

  • 1 tablespoon cornstarch
  • 2 tablespoons cool water (for mixing with cornstarch)

Instructions

  1. Season Chicken: Season the 2 pounds of bone-in, skin-on chicken thighs with salt and black pepper evenly on all sides to enhance flavor before cooking.
  2. Sear Chicken: Turn the Instant Pot to the ‘sauté’ setting and add 1 tablespoon of oil. Once hot, brown the chicken thighs for 3 to 4 minutes on each side. This step locks in flavor and color but does not fully cook the chicken. Remove the chicken and set aside on a plate.
  3. Deglaze and Add Broth: Pour 1 cup of chicken broth into the pot, scraping the bottom with a wooden spoon to loosen any browned bits. This prevents the burn notice and adds extra flavor to the gravy.
  4. Pressure Cook: Place the metal trivet inside the Instant Pot and arrange the seared chicken thighs on top. Close the lid and set the valve to the ‘sealing’ position. Pressure cook on high for 10 minutes, then allow for a natural pressure release of 5 minutes before carefully manually releasing any remaining pressure.
  5. Remove Chicken: Open the lid and carefully remove the chicken thighs and the trivet, as they will be hot. Set them aside on a serving dish.
  6. Make Gravy (optional): To thicken the cooking juices into gravy, whisk together 1 tablespoon cornstarch with 2 tablespoons cool water until smooth. Turn the Instant Pot back to ‘sauté’ and stir in the cornstarch slurry. Simmer for 2 to 3 minutes until the gravy thickens to your liking.
  7. Serve: Pour the thickened gravy over the chicken thighs and serve immediately for a comforting and flavorful meal.

Notes

  • For extra flavor, you can add a splash of white wine when deglazing the pot before pressure cooking.
  • The brown sugar is optional but adds a subtle sweetness balancing the spices.
  • Use a meat thermometer to ensure chicken thighs reach an internal temperature of 165°F (75°C) for safe consumption.
  • Leftover chicken and gravy can be refrigerated for up to 3 days or frozen for longer storage.
  • For a thicker gravy, increase cornstarch to 1.5 tablespoons mixed with cold water accordingly.

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Find it online: https://quickandcozymeals.com/instant-pot-chicken-thighs-with-savory-gravy-recipe/