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Instant Pot Chicken Thighs is a delicious pressure cooker chicken recipe with gravy, cooked all in one pot.

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Instant Pot Chicken Thighs are a simple and flavourful chicken recipe perfect for weeknights.

These bone-in chicken thighs with skin, are seared in the Instant Pot before pressure cooking to perfection.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

These chicken thighs with gravy take about forty-five minutes from start to finish and serve four people.

To make these Instant Pot chicken thighs, I started by combining some salt, pepper, garlic powder and onion powder in a small bowl.

I used the mixture to season the chicken thighs on both sides.

Then I set the Instant Pot to Saute Normal for fifteen minutes.

I allowed the pot to heat up for a few minutes and then added a large dab of butter.

Once the butter was melted, I placed the chicken thighs skin side down in the Instant Pot.

I left the chicken thighs to cook for four minutes before flipping them.

Then I left them to cook for four minutes on the other side.

After four minutes, I removed the chicken thighs from the Instant Pot.

I poured some condensed chicken broth into the Instant Pot and gently scraped the bottom of the pot to make sure nothing was sticking.

It is important to scrape the bottom of the pot at this stage so that you don’t get a burn warning when pressure cooking.

I returned the chicken thighs to the Instant Pot, skin side up.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 9 minutes.

Once the Instant Pot was done cooking, I left it to natural release for 6 minutes.

After 6 minutes, I turned the steam release handle to the venting position to finish with a quick release.

I removed the chicken thighs and set the Instant Pot to Saute Normal for 8 minutes to bring the cooking liquid to a boil.

I added some cornstarch to water in a measuring cup.

I stirred until the cornstarch was fully dissolved in the water.

Once the liquid in the Instant Pot was boiling, I added the cornstarch and water mixture to the pot.

I whisked well and then left the sauce to continue cooking, stirring occasionally.

Once the sauce had thickened, I returned the chicken thighs to the pot and added some fresh chopped chives.

I spooned the sauce over the chicken thighs.

I left the chicken thighs to sit in the sauce for a few minutes and then served them.

These pressure cooker chicken thighs are tender, juicy and bursting with flavour.

If you are looking for a simple and delicious chicken thigh recipe, then you need try these Instant Pot Chicken Thighs!

More Instant Pot Chicken Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Instant Pot Chicken Thighs :

• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 4 chicken thighs, bone-in, with skin
• 10.5 oz condensed chicken broth
• 1/4 cup water
• 2 tbsp cornstarch
• 1/4 cup fresh chives, chopped

Instructions:

1. Dump salt, pepper, garlic powder and onion powder into a small bowl and combine.
2. Use the mixture to season both sides of the chicken thighs.
3. Set the Instant Pot to Saute Normal for 15 minutes.
4. Allow the Instant Pot to heat up for a few minutes and then add a large dab of butter to the pot.
5. Once the butter is melted, place the chicken thighs skin side down in the pot.
6. Leave the chicken thighs to cook for 4 minutes.
7. Flip the chicken thighs over and leave them to cook for another 4 minutes.
8. Remove the chicken thighs from the pot.
9. Add the condensed chicken broth to the Instant Pot and scrape the bottom of the pot to make sure nothing is stuck to the bottom.
10. Place the chicken thighs in the Instant Pot skin side up.
11. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 9 minutes.
12. When the Instant Pot is done cooking, leave it to natural release for 6 minutes.
13. After 6 minutes, turn the steam release handle to the venting position and finish with a quick release.
14. Remove the chicken thighs from the Instant Pot.
15. Set the Instant Pot to Saute Normal for 8 minutes to bring the cooking liquid to a boil.
16. Dump water and cornstarch into a bowl and stir until the cornstarch is completely dissolved.
17. Once the liquid in the Instant Pot is boiling and the cornstarch and water mixture to the pot and whisk well.
18. Leave the sauce to continue cooking and thickening, stirring occasionally,
19. When the Instant Pot turns off return the chicken thighs to the pot skin side up.
20. Sprinkle the chive on top of the chicken and sauce.
21. Spoon some of the sauce over the chicken thighs.
22. Leave the chicken to sit in the sauce for a few minutes before serving.
23. Enjoy!

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