Instant Pot Chicken Thighs Recipe
- cook TIME 30 mins
- prep TIME 15 mins
- total TIME 45 mins
Ingredients (21)
- 31 oz skin-on bone-in chicken thighs 22 oz boneless chicken thighs
- 8 oz baby carrots
- 8 oz baby potatoes
- 1/2 cup unsalted chicken broth
- 2 tbsp garlic chopped
- 1 tbsp honey
- 1 1/2 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp ground pepper
- 2 tsp shallot chopped
- 2 tsp cornstarch
- 1 fl oz water
- 1 1/2 tsp traditional Dijon mustard
- 1/2 tsp whole grain mustard
- 1 tsp sriracha
- 1 tsp lemon juice
- 2 tbsp parsley chopped
INSTRUCTIONS
Rub 31 oz chicken thighs into the spice mixture of 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp ground pepper. Set aside.
Set your Instant Pot to ‘sauté’ mode, and heat 1 1/2 tbsp olive oil. Once the oil is hot, sear the skin side of the chicken first for 4 minutes. Flip the chicken onto the other side and cook for 3 minutes.
Remove the chicken from the pot. Add 2 tbsp garlic and 2 tsp shallot, stir fry until fragrant.
Stir in 8 oz baby carrots and 8 oz baby potatoes and pour in 1/2 cup unsalted chicken broth.
Place the trivet in the Instant Pot and arrange the chicken thighs on top. Close the lid and set to ‘stew meat’ for 15 minutes.
Once the Instant Pot is done cooking, let the pressure release naturally. Open the lid and transfer the chicken and vegetables to a plate. Remove the trivet from the pot.
In a small bowl, whisk 2 tsp cornstarch with 1 fl oz water. Turn on the ‘sauté’ mode, add 1 tbsp honey, 1 1/2 tsp mustard, 1/2 tsp whole grain mustard, 1 tsp sriracha, 1 tsp lemon juice, and the cornstarch mixture. Whisk until well-combined.
Cook to thicken the gravy, about 5 minutes.
Arrange the chicken and vegetables on serving plates. Garnish with 2 tbsp parsley and drizzle the gravy over them.
Serve immediately.
