INSTANT POT CHICKEN THIGHS
Make tender & juicy Instant Pot Chicken Thighs with caramelized sweet-savory Honey Garlic sauce. A quick & easy chicken dinner both kids and adults will enjoy! *Note: You can substitute with your favorite sauces.
Provided by Amy + Jacky
Categories Main
Time 35m
Number Of Ingredients 7
Steps:
- Make Honey Garlic Sauce: Heat up Instant Pot using "Saute Normal" function. Wait until the indicator says "HOT". Melt 2 tbsp (28g) unsalted butter or vegetable oil in Instant Pot. Add in minced garlic, then saute for 45 seconds to 1 minute. Pour in 2 tbsp (30ml) regular soy sauce and ⅓ cup (113g) honey. Stir to reduce & thicken the honey garlic sauce a bit for 2 - 3 minutes. Add ¼ cup (60g) ketchup to a container, then mix in the honey garlic sauce. Taste and adjust the sauce accordingly. *For Reference: we added another 1 tbsp (15g) ketchup to the honey garlic sauce to fully balance the flavors. Set aside and let it cool to thicken a bit.
- Pressure Cook Chicken Thighs: Season the chicken with kosher salt and ground black pepper. Add 1 cup (250ml) of cold water and a trivet in Instant Pot. Place 6 - 8 chicken thighs on the trivet. *Note: Try not to overlap the chicken thighs too much. Close lid, then turn Venting Knob to Sealing position.For Smaller Bone-in Chicken Thighs (110g - 120g each): Pressure Cook at High Pressure for 7 minutes + Natural Release for 12 minutesFor Larger Bone-in Chicken Thighs (~200g each): Pressure Cook at High Pressure for 9 minutes + Natural Release for 12 minutesOpen the lid carefully.
- Apply Sauce & Broil in Oven or Air Fryer: Carefully set the chicken on an oven tray, then generously apply the honey garlic sauce all over the chicken. Option 1 - Oven or Toaster Oven: Place the chicken thighs on an oven tray under the "Broil" function (or the highest temperature setting) for a few minutes until the honey garlic sauce is beautifully caramelized.Option 2 - Duo Crisp or Air Fryer Lid: Place the air fryer basket with the tray on the middle rack in the Instant Pot. Layer the chicken thighs on the air fryer tray in Instant Pot. Place the air fryer lid on the Instant Pot. Press the "Air Fry or Broil" button, set temperature to 400°F, and cooking time to 20 minutes. *Pro Tip: It'll take roughly 7 - 11 minutes + preheat time. You can open the lid to check the progress.
- Serve: Garnish your delicious Honey Garlic Chicken with freshly chopped parsley.
Nutrition Facts : Calories 401 kcal, Carbohydrate 24 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 115 mg, Sodium 604 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
BEST INSTANT POT CHICKEN THIGHS WITH HONEY GARLIC SAUCE
Let's make the best Instant Pot Chicken Thighs on the internet! This recipe is made with chicken thighs and the most delicious Asian-inspired honey garlic sauce you'll ever taste.
Provided by Lee Funke
Categories Main Meal
Time 30m
Number Of Ingredients 8
Steps:
- First, use a few pieces of paper towel to remove as much moisture as possible from your chicken thighs.
- Next, turn on the Instant Pot's sauté feature. Add olive oil and then sear both sides of each chicken thigh for 2-3 minutes to give them a nice brown.
- While the chicken thighs are sauteing, prepare the honey garlic sauce. Mix together minced garlic, honey, soy sauce, and chili garlic sauce.
- Once the chicken thighs are done browning, turn off the sauté function and then pour on the honey garlic sauce. If your Instant Pot easily gets the burn notice often, feel free to use your trivet for your chicken. We have never gotten the burn notice when making this recipe, but feel free to use the trivet just in case.
- Close your Instant Pot and turn the valve to seal. Turn your Instant Pot to manual > high pressure > and set the timer for 5 minutes. It will take around 10 minutes for the pressure to build before it starts counting down from 5 minutes.
- When the timer goes off, quick release your Instant Pot by opening the valve.
- Remove the lid and then remove chicken thighs.
- Option to serve immediately and pour the sauce over the chicken thighs. Or, you have the option to thicken your sauce with a cornstarch slurry. To thicken, turn on the Instant Pot's saute feature (you need the heat to ignite the thickening agent). Then, whisk together cornstarch and water until the cornstarch dissolves to create a cornstarch slurry. Pour the slurry into the sauce and whisk until the sauce thickens.
- Pour the sauce over the chicken and serve with sesame seeds and your favorite grain and veggies.
Nutrition Facts : Calories 284 kcal, Sugar 16 g, Fat 9 g, Carbohydrate 17 g, Protein 30 g, ServingSize 1 serving
INSTANT POT CHICKEN THIGHS MARBELLA
A retro dish with timeless flavors, this winning chicken dinner offsets salty, briny olives with sweet, dark prunes. You can get it on the table in under an hour, thanks to the Instant Pot or pressure cooker.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Heat oil in a 6- to 8-quart multicooker set to the high "Saute" setting. Season chicken on both sides with salt and pepper. Working in batches, add chicken to pot and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
- Add onions and garlic; season with salt and pepper. Cook, stirring occasionally, until lightly caramelized and slightly softened, 6 to 8 minutes. Add 1/2 cup vinegar and cook, scraping up any browned bit from bottom of pot, until vinegar evaporates, 1 to 2 minutes. Stir in remaining 3/4 cup vinegar, broth, thyme, bay leaf, prunes, and olives. Return chicken to pot. Secure lid of multicooker.
- Cook on high "Pressure Cook" setting for 10 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard bay leaf. A thermometer inserted into thickest part of chicken (near but not touching bones) should read 165 degrees, and onions should be tender. Transfer chicken to a plate. Using a slotted spoon, remove onions, garlic, prunes, and olives from liquid; transfer to plate. Whisk butter into liquid in pot; adjust seasoning as desired. Serve chicken mixture over polenta or mashed potatoes, with sauce spooned over top.
HONEY GARLIC INSTANT POT CHICKEN THIGHS
I took my mother in law's amazing honey garlic chicken recipe and show you how to make simply the best Instant Pot chicken thighs swimming in a delicious honey garlic sauce!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 8
Steps:
- Whisk together all of the sauce ingredients in a large glass measuring cup.
- Place the chicken thighs into the bottom of your Instant Pot and pour the sauce over top.
- Seal the Instant Pot according to the manufactures directions.
- Cook boneless chicken thighs on on high pressure for 20 minutes and bone-in for 22 minutes. (make your rice or potatoes during this time!)
- Let the pressure naturally release for 5-7 minutes, the remove the lid safely and according to the manufacturer's directions for manual release.
- Press the saute button. Whisk together the cornstarch and water until smooth, then rapidly whisk into the sauce in the bottom of the Instant Pot. Cook until it's thickened.
- Serve the chicken thighs and the sauce on rice or mashed potatoes.
Nutrition Facts : Calories 449 kcal, Carbohydrate 52 g, Protein 21 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 1221 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
INSTANT POT CHICKEN LEGS
Instant Pot Chicken Legs are easy to make and result in a supremely tender chicken that goes with any sauce and side dish for a quick meal.
Provided by Laura
Categories Main Course
Time 32m
Number Of Ingredients 4
Steps:
- Season the chicken legs with the seasoning salt or dry rub.
- Add water and garlic to the Instant Pot and insert the trivet.
- Set the chicken legs on the trivet, skin side up.
- Lock lid. Press the Pressure Cook button and set to 10 minutes. Let pressure release naturally for 5 minutes, then do a quick release of the remaining pressure. When cooking from frozen, cook for 14 minutes with a 5 minute natural release.
Nutrition Facts : Calories 283 kcal, Carbohydrate 2 g, Protein 21 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 120 mg, Sodium 115 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT CHICKEN MARBELLA
This classic dinner party dish is made from start to finish in the multi-cooker. Briny capers and olives marry with dried apricots and a touch of brown sugar for the perfect blend of sweet and savory.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a 6-quart Instant Pot® to high saute (see Cook's Note) and allow it to heat up for 5 minutes. Meanwhile, liberally sprinkle the chicken thighs on both sides with salt and pepper. Add the oil to the pot, then add half of the chicken thighs skin-side down. Cook until the skin is deeply browned, 6 to 8 minutes. Flip the chicken and cook until the second side is deeply browned, 4 to 6 minutes. Transfer to a plate. Repeat with the remaining chicken.
- Add the garlic to the pot and cook, stirring constantly, until lightly browned in spots, about 1 minute. Add the apricots, olives, white wine, capers, brown sugar, oregano and 1/3 cup water. Stir to combine, using a wooden spoon or spatula to scrape up any browned bits at the bottom of the pot. Turn off the pot and put the rack on top of the olive and apricot mixture with the handles going up the sides. Nestle the chicken on the rack skin-side up.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a platter and use a slotted spoon to scoop the olive and apricot mixture on top and around the chicken. Cover loosely with aluminum foil to keep warm.
- Remove the rack and set the pot to normal saute. Simmer the sauce until slightly thickened and reduced by half, 6 to 8 minutes. Spoon the sauce on top of the chicken and serve immediately.
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- Turn on your Instant Pot to the sauté setting. Drizzle olive oil into the bottom of the pot. Brown the outside of the chicken thighs until golden. Remove the chicken and set aside.
- Cut the onion into half rings. Sauté onion until golden brown. Add browned chicken on top of the browned onions.
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- Put the trivet or a steamer basket on top of the water/veggies. Put the thighs on top of the trivet in a single layer (it’s okay if they overlap a little bit but not much).
INSTANT POT CHICKEN THIGHS - TASTES BETTER FROM SCRATCH
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5/5 (11)Calories 266 per servingCategory Main Course
- (Skip this step if using frozen thighs). Set instant pot to saute setting. Add oil. Season chicken with desired seasonings. Once the oil is hot, add the chicken, and cook for 3-4 minutes on each side, until skin is crispy brown. Remove the chicken from the pot and set aside.
- Add 1 cup of liquid (water, chicken broth, pineapple or apple juice) to the bottom of the instant pot, scraping up any browned bites that have stuck from searing the skin.
- Place trivet inside and add chicken thighs on top. Secure lid on the instant pot and make sure the vent is set to “sealed”.
- For Boneless Thighs: Pressure cook on high for 8 minutes for fresh or 12 minutes for frozen thighs.
INSTANT POT CHICKEN THIGHS AND VEGETABLES (BONE IN ...
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5/5 (4)Calories 416 per servingCategory Main Course
- Marinate chicken thighs: Rinse the chicken thighs and pat them dry completely with the help of kitchen tissues. Add all the ingredients mentioned above in the "Chicken Thighs Rub" in a bowl/plate. Place the chicken thighs and coat them well with this dry rub on all sides. Marinate the chicken either over night or for at least 30 mins.
- Marinate vegetables: Dice the carrots and onion. Add them in a bowl along with the baby potatoes & garlic. Than, add all the ingredients mentioned above in the "Vegetables Rub" section into the bowl. Coat the vegetables very well with this rub. Set them aside while you sear the chicken.
- Sear Chicken: Set Instant Pot on SAUTE function and keep it on HIGH heat setting. Add olive oil & butter and when they become moderately hot gently release the chicken thighs and sear them until golden brown or the skin becomes crispy. Flip sides and sear well, There will be lots of brown bits sticking at the bottom of the pot. Do not worry we'll be de-glazing the pot later. Set aside the seared chicken.
- De-glaze pot: Pour the chicken stock and de-glaze the pot very well scraping the bottom & the sides of the pot with the help of a spatula. There should not be any stuck food particles at the bottom of the pot. This will prevent the BURN error! Add the lemon zest. CANCEL the SAUTE function.
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- In a large glass baking dish, gently toss the chicken thighs with the olives, prunes, olive oil, vinegar, apricots, oregano, garlic, capers and brine, bay leaves, 2 teaspoons of kosher salt and 1/4 teaspoon of pepper. Press plastic wrap directly onto the surface of the chicken and refrigerate overnight.
- Preheat the oven to 375°. Let the marinated chicken stand at room temperature for 45 minutes. In a small flameproof roasting pan, arrange the chicken thighs in a single layer, skin side up. Tuck the garlic cloves, prunes, apricots, olives and bay leaves under the thighs and scrape any remaining marinade on top. Pour the wine into the pan, then sprinkle with the brown sugar. Bake for about 40 minutes, basting every 15 minutes, until the chicken is cooked through and the skin is browned.
- Using a slotted spoon, transfer the chicken, prunes, apricots, olives and capers to a serving dish; discard the bay leaves and garlic. Skim the fat from the pan juices (you should have about 1 1/2 cups of pan juices). Place the roasting pan on the stove and cook the pan juices over moderate heat until reduced by half, about 8 minutes. Remove from the heat and stir in the butter in 2 additions, whisking until combined each time. Stir in the parsley and season with salt and pepper. Pour the sauce over the chicken and sprinkle with sea salt. Serve with crusty bread.
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- Set the Instant Pot to saute (you can also do this step stovetop) and brown the chicken thighs on each side for 1-2 minutes. This step is optional but seals in flavor.
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- Season the chicken on both sides with salt and pepper, and dredge them in flour. Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.
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- Select SAUTÉ setting on a programmable pressure cooker (such as Instant Pot). (NOTE: Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting and allow to preheat 3 minutes. Meanwhile, remove skin from chicken by slipping fingers under the skin and pulling it off; discard skin, and pat chicken dry. Stir together salt, pepper, and oregano in a small bowl; sprinkle evenly over all sides of chicken. Add oil to cooker. Working in batches, add 3 or 4 chicken thighs to cooker. Cook until golden brown on bottoms, about 5 minutes; flip and cook until other side is browned, about 3 minutes. Transfer thighs to a plate. Repeat process with remaining thighs.
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- On the Instant Pot, press on SAUTE, add the oil, and melt the butter. Brown the chicken starting skin side down (2-3 minutes), flip and brown it from the other side (2 minutes). When the chicken is golden brown, remove from the pot and set aside. Work in batches if needed.
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- In an Instant Pot or other pressure cooker, heat the vegetable oil over Sauté mode set to high (medium-high heat on a stovetop) until the oil starts to shimmer. Set half of the chicken thighs in the pot, smooth side down, and let them cook, without moving, until browned on the bottom, about 4 minutes. Move the browned pieces to a plate, then add the rest of the thighs to the pot to brown, about 4 more minutes.
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- Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.
- Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
- Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
INSTANT POT CHICKEN THIGH RECIPES | INSTANT POT RECIPES
From instantpoteats.com
- Instant Pot Chicken Thighs With Honey Lemon Glaze. With a slightly sour tang from fresh lemon juice and slices and a sweet layer from delectable and decadent raw honey, this blend really jazzes up plain chicken thighs.
- Creamy Garlic Mushroom Chicken Stew. If you’re looking for a one-pot meal using chicken thighs, look no further. Mushrooms and chicken pair up for a hearty and meaty filling in this stewed dish tossed with sour cream after cooking to make it oh-so-creamy and quite dreamy.
- Jamaican Jerk Instant Pot Chicken Thighs. Perhaps you want your dinner to transport you to somewhere warm… somewhere tropical… somewhere you can get some seriously awesome jerk chicken.
- Instant Pot Chicken Paprika. Chicken paprika or paprikás csirke is a staple in Hungarian cuisine. It’s a creamy chicken stew with crème fraîche or sour cream, onion, peas, and of course, plenty of fresh paprika that lends its vibrant red color to each and every bite.
- Instant Pot Greek Chicken Thighs. This Instant Pot chicken thigh dish has it all, making you feel like you’re hanging out on the coast of Greece enjoying the fine dining opportunities.
- Instant Pot Japanese Chicken Curry. This simple homemade recipe is made from scratch rather than using ready-made boxed curry and is super delicious. We used chicken thighs and breast, carrots, and potatoes but you can make a vegetarian/vegan version as well.
- Instant Pot Honey Garlic Chicken Thighs. One look at this gorgeous glaze will have you drooling! A blend of honey, garlic, and soy sauce injects massive flavour into these juicy chicken thighs for a fantastic treat with an Asian flair.
- Instant Pot Chicken Shawarma. This paleo-friendly and Whole30-approved take on chicken shawarma is sure to be a winner. The recipe uses a blend of both chicken thighs and chicken breast for the best results.
- BBQ Pulled Chicken. Who doesn’t love a good pile of pulled BBQ meat? It’s finger-lickin’ good every time. Often, we make pulled pork, but pulled chicken is quite underrated.
- Instant Pot Firecracker Chicken. The variety you can achieve with chicken thighs is truly outstanding. This gluten-free recipe is made with sugar snap peas, red bell pepper, onion, soy sauce, fresh ginger, and red chili flakes for a veggie-packed meal that you can make as spicy (or not spicy) as you want.
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