Instant Pot chicken thighs
Tired of dry, boring chicken? These Instant Pot Chicken Thighs with Gravy will transform your meals! They're incredibly easy to make and nearly impossible to mess up!
Print Recipe
Pin Recipe
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 teaspoons herb and garlic seasoning or any chicken seasoning blend
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chicken broth
- 1 tablespoon cornstarch
Instructions
- Season both sides of the chicken with the seasoning blend.
- Heat butter and oil in the Instant Pot on sauté.
- Add the chicken and cook for 4-5 minutes on each side until lightly browned.
- Turn off the pot and add the broth.
- Cover, seal, and set to high pressure for 8 minutes.
- Allow a 10-minute natural pressure release, then quick release the remaining pressure.
- Remove the chicken and set aside.
- Mix cornstarch with an equal amount of water until smooth.
- Switch the pot to sauté and whisk in the cornstarch mixture.
- Continue whisking for 2-3 minutes until the gravy has thickened.
- Serve the chicken topped with gravy.
Notes
If using frozen chicken thighs, skip the browning step and set the pot to 12 minutes on high pressure.
If using thawed bone-in chicken thighs, set the pressure to 10 minutes on high.
If using thawed bone-in chicken thighs, set the pressure to 10 minutes on high.
Nutrition
Serving: 6serving | Calories: 229kcal | Carbohydrates: 3g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 149mg | Sodium: 295mg | Potassium: 422mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 2.7mg | Calcium: 42mg | Iron: 1.9mg
Tried this recipe?Mention @Brightermeal or tag #Brightermeal!