Instant Pot® Chicken Thighs
Servings: 4
Calories: 320kcal
Equipment
- Instant Pot
- Measuring Spoons
- Metal Instant Pot® rack/trivet
- Measuring Cup
- Rubber Spatula or wooden spoon
- Tongs
- Plate
Ingredients
- 2 Pounds Chicken Thighs
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 2 Tablespoons Olive Oil
- 1 cup Water
Instructions
- Add the olive oil to the Instant Pot® and press the “saute” button. Once the oil is hot (about 1 minute), add the chicken thighs and sear on both sides by cooking each side for 3 minutes.
- Use tongs to remove the chicken and place on a seperate plate.
- With the Instant Pot® still on the saute setting, add the water to the pot and use your spatula or wooden spoon to scrape up the browned pieces of chicken that are stuck to the bottom of the pot. Then, turn the Instant Pot® off and place the trivet inside.
- Place the seared chicken thighs on top of the trivet and season with salt and pepper. If you need to stack the chicken on top of the trivet, that is fine, just try not to let the chicken touch the bottom of the pot (keep them on the trivet). Also, while just salt and pepper is delicious to season the chicken, feel free to add a sprinkle of dried basil, oregano, red pepper flakes or any other seasoning you prefer- this recipe is super flexible!
- Place the lid on the Instant Pot® and set the valve to “seal”. Press the “manual” button and set the pressure to high and the timer to 10 minutes. Once the pot beeps to indicate the cooking is complete, let the pot naturally release the pressure (just dont touch it!). It took about 15 minutes to release the pressure with an 8 quart Instant Pot® and 2 pounds of chicken thighs. Open the lid and serve the chicken hot paired with just about anything!
