Unlock Tender and Juicy Chicken Thighs in Your Instant Pot: Instant Pot Chicken Thighs Unveiled

• 1.5-2 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves minced garlic
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Step-by-Step Instant Pot Magic:

1. Season the Chicken:

Generously season the chicken thighs with salt and black pepper.

2. Sauté the Aromatics:

Turn on the “Sauté” function on your Instant Pot. Add the olive oil and heat it until shimmering. Add the onion and garlic and sauté for 2-3 minutes, or until softened.

3. Deglaze the Pot:

Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This will add rich flavor to your dish.

4. Add the Sauce Ingredients:

Stir in the soy sauce, honey, and thyme. Bring the mixture to a simmer and allow it to cook for 1 minute, or until thickened slightly.

5. Nestle in the Chicken:

Place the chicken thighs in the Instant Pot, skin-side up. Make sure they are submerged in the sauce.

6. Pressure Cook:

Secure the lid on the Instant Pot and set it to “Manual” mode. Adjust the cooking time based on the size of your chicken thighs:

• 1.5 lbs: 8-10 minutes
• 2 lbs: 10-12 minutes

7. Natural Release:

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. This will prevent the chicken from overcooking.

8. Broil for Crispiness (Optional):

If desired, transfer the chicken thighs to a baking sheet and broil for 2-3 minutes, or until the skin is golden brown and crispy.

Variations and Flavor Twists:

• Lemon-Herb Chicken: Add 1 tablespoon of lemon zest and 1 teaspoon of dried rosemary to the sauce.
• Spicy Chicken: Add 1/2 teaspoon of cayenne pepper to the sauce.
• Asian-Inspired Chicken: Substitute soy sauce with tamari and add 1 tablespoon of sesame oil to the sauce.

Serving Suggestions:

• Serve the chicken thighs over a bed of rice, quinoa, or mashed potatoes.
• Accompany with roasted vegetables, such as broccoli, carrots, or asparagus.
• Garnish with fresh herbs, such as cilantro, parsley, or basil.

Questions We Hear a Lot

1. Can I use frozen chicken thighs?

• Yes, you can use frozen chicken thighs. However, increase the cooking time by 3-5 minutes.

2. Can I cook the chicken from raw in the Instant Pot?

• Yes, you can cook the chicken from raw. Follow the same steps, but increase the cooking time to 12-14 minutes for 1.5 lbs and 14-16 minutes for 2 lbs.

3. How do I know when the chicken is cooked?

• Insert a meat thermometer into the thickest part of the chicken. It should read an internal temperature of 165°F (74°C).

4. Can I use other liquids besides chicken broth?

• Yes, you can use vegetable broth, white wine, or apple cider.

5. How can I make the sauce thicker?

• After pressure cooking, remove the chicken from the pot and bring the sauce to a simmer. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the sauce. Stir until thickened.