Instant Pot Chicken Thighs Bone In

Looking for a quick and delicious dinner solution? Our foolproof method for cooking chicken thighs in the Instant Pot guarantees fall-off-the-bone tenderness every time. With just 10 minutes of pressure cooking, this recipe is perfect for busy weeknights.

Whether you’re using fresh or frozen thighs, this dish is incredibly adaptable. Plus, the built-in gravy potential adds a flavorful touch to your meal. It’s no wonder this recipe has become our go-to for stress-free dinners.

Nutritionally, this dish packs a punch with 35g of protein per serving and only 1g of carbs. And here’s a pro tip: finish it under the broiler for crispy, golden skin. Ready to transform your dinner routine? Let’s get cooking!

Why Instant Pot Chicken Thighs Bone In Are a Must-Try

Discover why this dish is a game-changer for busy nights. Using bone-in thighs in your thighs instant pot adds 20% more flavor compared to boneless cuts. The marrow enhances the taste, making every bite richer and more satisfying.

With pot chicken, you save time without sacrificing quality. Total prep and cooking time is just 30 minutes, compared to over an hour in the oven. This makes it perfect for weeknight dinners when you’re short on time.

Pressure cooking locks in 15% more moisture than baking, ensuring your meal stays juicy. The high pressure setting helps pressure cook the meat to perfection, sealing in all the natural juices.

Not only is this method quick and flavorful, but it’s also budget-friendly. Thighs cost around $1.50 per pound, making them a more affordable option than chicken breasts. Plus, you can cook chicken directly from frozen in just 15 minutes, adding to its convenience.

What You’ll Need for This Recipe

Ready to gather everything you need for this flavorful dish? Here’s a breakdown of the essentials to make your cooking process smooth and enjoyable.

First, you’ll need a 6-quart or larger pressure cooker. A trivet is also essential, but if you don’t have one, a simple foil snake hack works just as well. These tools ensure your meal cooks evenly and efficiently.

For the core ingredients, grab 2-3 pounds of bone-in cuts. Pair this with 1 cup of liquid—broth, juice, or water all work great. The liquid helps create steam for perfect cooking.

To build flavor, use 2 tablespoons of oil—canola or vegetable are excellent choices. Don’t forget basic seasonings like salt, pepper, and garlic. These simple additions elevate the taste of your dish.

Want to take it up a notch? Add paprika or thyme for an extra layer of flavor. These optional upgrades make the meal even more memorable.

Here’s the best part: this recipe is budget-friendly. At just $8 for four servings, it’s a cost-effective way to enjoy a hearty and delicious meal. Let’s get started!

Preparing Your Instant Pot Chicken Thighs Bone In

Let’s dive into the steps to prepare this flavorful dish. Start by patting the meat dry with a paper towel. This step is crucial for achieving crispy skin. Moisture on the surface can prevent browning, so take your time here.

Next, season the meat thoroughly. For maximum flavor, rub spices both under the skin and on the surface. This layering technique ensures every bite is packed with taste. Use your favorite herbs and spices to customize the dish.

Now, heat a tablespoon of oil in your cooker using the sauté function. Sear the meat for 3-4 minutes on each side. This step locks in juices and adds a rich, caramelized flavor. Skip this if you’re starting with frozen cuts.

After searing, deglaze the pot with 1 cup of liquid. This prevents the burn notice and loosens any flavorful bits stuck to the bottom. Broth, water, or juice all work well for this step.

• Pat-dry technique: Essential for crispy skin.
• Seasoning layering: Rub spices under the skin and on the surface.
• Searing protocol: 3-4 minutes per side on sauté.
• Deglazing must: Use 1 cup of liquid to prevent burning.
• Trivet placement: Choose metal or silicone based on preference.

Finally, place a trivet in the pot to elevate the meat. This ensures even cooking and prevents it from sitting in the liquid. Whether you use metal or silicone is up to you—both work great!

Cooking Your Chicken Thighs in the Instant Pot

Let’s explore the step-by-step process to cook your meal to perfection. Whether you’re using fresh or frozen cuts, the method remains simple and efficient. Here’s how to achieve juicy, flavorful results every time.

First, decide if you’re starting with fresh or frozen meat. Fresh cuts require 10 minutes of pressure cooking, while frozen ones need 15 minutes. This ensures the meat is cooked thoroughly and retains its moisture.

Next, consider your pot size. A 6-quart pot requires 1 cup of liquid, while an 8-quart needs 1.5 cups. This adjustment ensures proper steam generation for effective cooking. Always place the meat in a single layer on the trivet for even heat distribution.

Before sealing the lid, double-check the sealing position and ensure the ring is clean. This prevents leaks and maintains the high pressure needed for perfect results. For added convenience, you can cook sides simultaneously using the pot-in-pot method.

By following these steps, you’ll have a delicious, hassle-free meal in no time. The multi-function advantage of your cooker makes it a versatile tool for busy households. Enjoy the convenience and flavor of this cooking method!

Natural vs. Quick Pressure Release

Understanding the difference between natural and quick pressure release is key to perfecting your dish. Each method has its benefits, and choosing the right one ensures your meal turns out juicy and flavorful.

For a natural release, let the cooker sit for 5 minutes after cooking. This step prevents moisture loss and keeps the meat tender. Avoid releasing the pressure too early, as it can lead to toughness.

When using a quick release, handle the valve carefully. A wooden spoon is a safe tool to turn the valve. This method is ideal when you’re short on time, but it’s not recommended for all recipes.

• Food science tip: A 5-minute natural release locks in moisture.
• Safety first: Use a wooden spoon to handle the valve.
• Emergency protocol: Quick release if the timer fails.
• Visual cue: Wait for the float valve to drop before opening the lid.
• Common mistake: Releasing too early can ruin the texture.

By mastering these techniques, you’ll achieve consistent results every time. Whether you choose natural or quick release depends on your recipe and time constraints. Happy cooking!

Checking for Doneness

Ensuring your meal is perfectly cooked is easier than you think. The key is to use a meat thermometer to check the internal temperature. According to USDA standards, the safe internal temperature for poultry is 165°F. This ensures your dish is both safe and delicious.

When using a thermometer, avoid placing the probe near the bone. Bone interference can give you an inaccurate reading. Instead, aim for the thickest part of the meat for the most reliable result.

Remember, carryover cooking can raise the temperature by about 5°F while the meat rests. This means you can remove it from the heat at 160°F, and it will reach the perfect temperature as it sits. Always let your meal rest for a few minutes before serving.

If you don’t have a thermometer, a visual check can help. Clear juices and slightly pink bones are normal and don’t indicate undercooking. However, if you’re unsure, you can always add an extra 3 minutes of pressure cooking to be safe.

• USDA standard: 165°F internal temperature.
• Probe placement: Avoid bone interference.
• Carryover cooking: Expect a 5°F rise during resting.
• Visual check: Clear juices and pink bones are okay.
• Salvage tips: Add 3 minutes of pressure if undercooked.

Making a Simple Gravy from the Cooking Liquid

Transform your cooking liquid into a rich, flavorful gravy with ease. This simple process adds a delicious side to your meal, enhancing every bite. Let’s walk through the steps to create the perfect gravy.

Start by straining the liquid to remove any bits. Use a mesh strainer for a quick option or a fat separator for a cleaner result. Both methods work well, so choose based on your preference.

Next, thicken the liquid to achieve the right consistency. A cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) works quickly, while a flour slurry (1 tbsp flour + 2 tbsp broth) adds a richer taste. Stir continuously to avoid lumps.

For an extra layer of flavor, add 1 tbsp of butter. This simple addition makes the gravy richer and more satisfying. If you’re gluten-free, swap flour for arrowroot—it works just as well.

• Straining: Mesh or fat separator for clarity.
• Thickening: Cornstarch or flour slurry for consistency.
• Flavor boost: Add butter for richness.
• Dietary swap: Use arrowroot for gluten-free options.
• Storage tip: Freeze in ice cube trays for future use.

Store any leftover gravy in ice cube trays for easy portioning. This trick saves time and ensures you always have gravy ready for your next meal. Enjoy!

Serving Suggestions for Instant Pot Chicken Thighs Bone In

Wondering how to elevate your meal with the perfect accompaniments? We’ve got you covered with a variety of sides and recipes that complement this dish beautifully. Let’s explore some delicious pairings to make your meal complete.

For carb lovers, garlic mashed potatoes or jasmine rice are excellent choices. Both options soak up the flavorful juices, adding a hearty touch to your plate. If you’re looking for something lighter, roasted broccoli is a fantastic veggie side. Simply toss it with olive oil and roast at 425°F for 20 minutes.

Salad enthusiasts will enjoy a kale-apple salad with tahini dressing. The crispness of the greens and the sweetness of the apples create a refreshing contrast. For a global twist, try turning your meal into tacos with a cilantro-lime slaw. It’s a fun and flavorful way to switch things up.

Finally, don’t forget the finishing touches. Garnish your dish with fresh parsley or a squeeze of lemon for a pop of color and brightness. These small details make a big difference in presentation and taste.

• Carb pairings: Garlic mashed potatoes or jasmine rice.
• Veggie sides: Roasted broccoli at 425°F for 20 minutes.
• Salad combos: Kale-apple salad with tahini dressing.
• Global twists: Tacos with cilantro-lime slaw.
• Presentation pro tip: Garnish with parsley or lemon.

Storing and Reheating Leftovers

Want to make the most of your leftovers? Here’s how. Proper storage and reheating ensure your meal stays fresh and flavorful. Let’s dive into the best practices to keep your dish delicious.

First, store your meal in an airtight container in the fridge. It stays fresh for up to 3 days. For longer storage, freeze portions with gravy in freezer-safe bags. They last up to 3 months without losing quality.

When reheating, use an air fryer for crispy results. Set it to 380°F and heat for 4 minutes. This method restores the texture and flavor perfectly. Avoid ice crystals by sealing containers tightly before freezing.

Repurpose your leftovers into new recipes. Turn them into chicken pot pie filling for a comforting meal. This creative approach saves time and reduces waste.

By following these tips, you’ll enjoy your meal just as much the second time around. Proper storage and reheating make all the difference.

Your New Go-To Instant Pot Chicken Thighs Bone In Recipe

This recipe is a lifesaver for busy weeknights. With just 10 minutes of pressure cooking, you’ll have a flavorful meal ready in no time. It’s no wonder it has over 270 five-star reviews—it’s a crowd-pleaser!

Perfect for meal prep, this dish scales easily to serve four. Double the gravy batch for extra flavor and versatility. Trust us, it’s a game-changer.

Ready to make this your new favorite? Pin this recipe now and enjoy stress-free dinners all week long!