Instant Pot Chicken Thighs from Fresh or Frozen
Instant Pot Chicken Thighs are tender, juicy, and deeply flavorful! Served with a delicious brown butter garlic sauce to smother the chicken or as additional gravy and pan sauce. Instructions included for fresh or frozen chicken thighs.
Servings: 4
Calories: 489kcal
Equipment
Ingredients
Seasoning blend
- 1 teaspoon onion salt
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon oregano
- 1/4-1/2 teaspoon crushed red pepper flakes
Chicken
- 8 boneless skinless chicken thighs (or 4 bone in, skin on)
- 4 tablespoons butter divided
- 1 cup chicken broth
- 1/2 tablespoon minced garlic
- 1/2 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Press the saute button on the Instant Pot and allow to preheat until the pot reads "HOT."
Add 2 tablespoons butter and stir until brown and nutty, about 3 minutes. - Combine the seasoning blend ingredients in a small bowl and sprinkle evenly on both sides of the chicken thighs. Cooking 4 at a time, place the chicken into the hot butter and sear three minutes per side.
- Remove the chicken to a plate and add the remaining two tablespoons of butter to the pot. Let cook until browned, then add the remaining chicken and sear 3 minutes per side.
- Remove the chicken to a plate and immediately add the chicken broth to the pot. Turn off saute mode. Using a wooden spoon or rubber spatula, scrape all the browned bits off the bottom of the pot. Add garlic and soy sauce.
- Place the chicken and any juices back into the pot in the liquid.
Lock the lid, turn the knob to sealing, then pressure cook on high pressure for 5 minutes. Allow a 5 minute natural pressure release. - Remove the chicken from the Instant Pot onto a serving plate and cover. Press the saute button and bring the liquid back to a boil. Mix together the cornstarch and cold water, then whisk it into the boiling sauce. Mix until thickened, then serve along the chicken as additional gravy or pan sauce.
Notes
- To cook from frozen, brown the butter in the Instant Pot. Add the chicken, chicken broth, minced garlic, and soy sauce. Mix together the seasoning blend ingredients and sprinkle all over the top of the chicken. Cook for 5 minutes with a 5 minute natural pressure release. Remove the chicken, then turn on saute mode. Combine the cornstarch and cold water, then whisk into the sauce. Making it from frozen isn't as flavorful, but it's a lot easier!
- For bone-in, skin-on chicken thighs (fresh or frozen), adjust cook time to 15 minutes with a 5-10 minute natural pressure release.
- This recipe is formulated for chicken thighs that are between 1/2-3/4 inch thick and about 4 inches wide. If your chicken thighs are larger than that, increase the cook time 2-8 minutes. Chicken should be cooked to an internal temperature of 165º F. I always recommend using a Thermapen cooking thermometer to always ensure food safety.
Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 4g | Protein: 55g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 305mg | Sodium: 1806mg