Instant Pot Chicken Thighs
Easy Instant Pot Chicken Thighs are super fast and the perfect recipe for a busy weeknight.
Combine the seasonings in a small bowl. Rub chicken with seasoning. Turn the Instant Pot on Saute mode and allow it to warm for a minute.
Add olive oil and seasoned chicken. Cook chicken thighs for 3-4 minutes on each side until lightly browned. Remove the chicken thighs to a plate.
Turn the Instant Pot off and add 1 cup of water to the bottom of the pot. Use a scraper to remove all of the brown bits from the bottom of the pot. Place the trivet into the bottom of the Instant Pot.
Add the chicken to the trivet.
Close and lock the lid securely and close the vent. Set the Instant Pot on Manual Pressure to high for 8 minutes.
Once the Instant Pot has finished, allow a natural release for 10 minutes, and then carefully release the remaining pressure.
Once the pin has dropped you can safely remove the lid. Serve with your favorite sides.
- Store in an airtight container for up to 3 days in the refrigerator.
- Add different seasonings to add even more flavor.
- Serve with rice, potatoes, corn, salad, and more.
Calories: 440kcal | Carbohydrates: 2g | Protein: 28g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 132mg | Potassium: 357mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Calcium: 22mg | Iron: 1mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!