Sometimes it seems like chicken breasts get all the love, but the dark meat thighs are where most of the rich, meaty, chicken flavor lies. This is a simple and convenient method for cooking chicken thighs in an Instant Pot or electric pressure cooker. By itself, this recipe may seem a bit dull, but this method produces tender, flavorful meat that is perfect to have on hand to fill out salads, soups, or casseroles in a flash.
I like to cook a batch of chicken thighs in my Instant Pot on the weekend and then use the meat all week long. It’s great for making sandwiches and for topping salads. I can also use it, along with a store-bought pie crust, to make a quick and outrageously delicious chicken pot pie. Chicken noodle soup, tamale pie, and tacos are just a few of the other ways I find to use up this nutritious resource.
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Instant Pot Chicken Thighs
6
5 minutes
20 minutes, plus 15 minutes to come to pressure and 10 minutes to release pressure
50 minutes
8 skinless, bone-in chicken thighs (about 2 pounds total)
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 cup chicken broth or water
3 garlic cloves, minced
Season the chicken with the salt and pepper.
Heat the oil in the Instant Pot using the sauté function. Add the chicken and cook until browned on both sides, about 8 minutes total.
Transfer the browned chicken to a plate and add the broth or water and the garlic to the pot. Bring to a simmer and cook, stirring and scraping up any browned bits from the bottom of the pot, for about 2 minutes.
Place the trivet in the pot and put the chicken on top. Close the lid and turn the valve to the sealing position. Choose high pressure and set the timer for 10 minutes.
When the cooking time is finished, let the pressure release naturally for 10 minutes, and then quick release any remaining pressure.