Oh my goodness, have I got a treat for you! Let me introduce you to my new favorite weeknight dinner: Instant Pot Chicken Thighs. Seriously, if you’re looking for something that’s not only delicious but also super easy to whip up in no time, this is it!
I remember the first time I made this dish. I was exhausted after a long day, and the idea of cooking a complicated meal was just too daunting. But then I stumbled upon my Instant Pot – like a knight in shining armor, it promised me a quick and stress-free dinner. The chicken thighs turned out so tender, juicy, and packed with flavor that I practically did a happy dance in the kitchen. No joke! Plus, it comes together in less than 30 minutes, leaving you with plenty of time to unwind.
So, let’s dive into this flavor explosion, shall we?
What’s in Instant Pot Chicken Thighs?
Bone-in, skin-on chicken thighs: These are the stars of the show! The bone-in meat stays juicier during cooking, and the skin gives you that crunchy texture we all love. If you’re feeling fancy, go for organic or free-range – you can definitely taste the difference!
Olive oil: A drizzle of this liquid gold not only helps to get that skin crispy but also adds a lovely flavor. I always go for extra virgin because it’s so much richer!
Garlic powder: Because garlic makes everything better, right? It’s a must-have in my kitchen! It brings a lovely depth of flavor without the hassle of chopping fresh cloves.
Onion powder: Similar to garlic powder, it’s got that savory punch, and it’s a fridge staple for me.
Paprika: This is where we bring in some color and some subtle smokiness. I love using smoked paprika for an extra kick, but sweet paprika works just as beautifully.
Dried thyme & dried oregano: These lovely herbs add an aromatic touch. They are the perfect pairing with chicken and just scream comfort food!
Salt and pepper: You know the drill! Seasoning makes all the difference, so don’t be shy!
Chicken broth: This is the magic potion that keeps everything moist and flavorful. Use low-sodium if you’re watching your salt intake – I find it’s just as good!
Unsalted butter: Adding butter afterward creates a silky, rich sauce that really takes this dish to the next level. It’s a simple trick that elevates any meal.
Fresh parsley: A sprinkle of freshness at the end for garnish. It makes everything look fancy and delightful!
Asparagus: It’s the perfect side dish to complement your chicken. Not only is it pretty on the plate, but it’s packed with nutrients too!
Is Instant Pot Chicken Thighs Good for You?
Absolutely! If you’re looking for a meal that’s as nutritious as it is delicious, this is it.
Chicken thighs: While they’re slightly higher in fat compared to chicken breasts, they’re also incredibly juicy and satisfying. Plus, they’re a great source of protein!
Asparagus: This green veggie is loaded with vitamins A, C, and K, plus it’s a natural diuretic which helps in reducing bloating.
When making meals in the Instant Pot, you also use less oil and fat since the cooking pressure locks all the flavors in. So you can enjoy a hearty chicken dinner without feeling too guilty!
One note of caution: If you’re watching your sodium intake, make sure to use low-sodium chicken broth and keep an eye on the salt added. Balance is key!
Ingredients List:
– 4 bone-in, skin-on chicken thighs
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup chicken broth
– 2 tablespoons unsalted butter
– Fresh parsley, chopped (for garnish)
– Asparagus (for a side)
*Serves 4*
How to Make Instant Pot Chicken Thighs?
1. Pat the chicken thighs dry with paper towels. Season both sides generously with garlic powder, onion powder, paprika, thyme, oregano, salt, and pepper. Trust me, don’t skip this seasoning step; it makes a world of difference!
2. Set your Instant Pot to “Sauté” mode. Add the olive oil and let it heat up. When it’s hot, add the chicken thighs skin-side down. Sear for about 4-5 minutes until the skin is golden and crisp. Flip ‘em around and sear the other side for an additional 3-4 minutes. Your kitchen will smell amazing by now!
3. Remove the chicken from the pot and set aside. Pour the chicken broth into the pot, using a wooden spoon to scrape those glorious browned bits from the bottom. Those little bits are flavor gold!
4. Return the chicken thighs to the pot, skin side up. Close the lid, set the valve to sealing, and choose “Manual” or “Pressure Cook” to cook on high pressure for 10 minutes.
5. Once the timer goes off, allow the pressure to release naturally for about 5 minutes, and then manually release any remaining pressure. Take a deep breath – dinner is almost ready!
6. Carefully remove the chicken thighs from the pot. Set the Instant Pot back to “Sauté” mode. Add the butter and stir to melt it down, mixing with the remaining juices in the pot to create a luscious sauce.
7. Serve the chicken thighs with that beautiful sauce poured over the top and sprinkle with chopped parsley. Don’t forget the steamed asparagus as a side. It all looks and tastes so irresistible!
Serving Suggestions and Variations Galore!
Let’s jazz this dish up a bit! You can swap out the asparagus for any vegetable you love; try green beans or even broccoli for a colorful plate.
Feeling adventurous? Add a splash of lemon juice to that sauce for a lovely zing. Or you could mix in some cooked noodles or rice to soak up all that savory goodness.
And if you’re prepping for the week, you can make extra chicken to use in salads or wraps for easy meals later on. You’ll definitely want to double the recipe because leftovers (if there are any) are a total treat!
I can’t wait for you to try these Instant Pot Chicken Thighs. It might just become your new go-to recipe! If you do make it, please come back and share your experience. Did your family give you that big thumbs up? I love hearing about your cooking adventures! Happy cooking, my friend!
