Instant Pot Chicken Thighs with Garlic and Lemon
Cooking chicken thighs in the Instant Pot is fast not to mention fervent with flavor.
Serves4 to 6
Prep5 minutes
Cook15 minutes
Some of the best chicken recipes are the simplest, and it doesn’t get much easier than cooking these lemon-drenched chicken thighs in the Instant Pot. It’s one of those recipes that combines uncomplicated ingredients in just the right way to create something so classic and delicious that it’s perfect for the regular rotation. Serve the chicken alongside a nice crisp salad, roasted vegetables, mashed potatoes, or rice and you’ve got dinner.
How Long Should I Cook Chicken Thighs in the Instant Pot?
Cooking chicken thighs in the Instant Pot is fast! It requires just 12 minutes at high pressure.
Can You Overcook Chicken in an Instant Pot?
Yes, just like any cooking method, you can overcook chicken in the Instant Pot. Be extra careful with chicken breasts, which cook faster than dark meat like thighs and drumsticks — those have a bit more wiggle room on timing. No matter what cut of chicken you use, if you overdo it the texture will become rubbery and chewy.
Instant Pot Chicken Thighs Recipe
Cooking chicken thighs in the Instant Pot is fast not to mention fervent with flavor.
Prep time 5 minutes
Cook time 15 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 2 teaspoons
dried thyme
- 2 teaspoons
dried oregano
- 2 teaspoons
smoked paprika
- 1 teaspoon
garlic powder
- 1 teaspoon
onion powder
- 1 teaspoon
kosher salt
- 1/2 teaspoon
freshly ground black pepper
- 1/4 teaspoon
ground cayenne pepper
- 6
bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
- 2 tablespoons
olive oil
- 3 cloves
garlic
- 1
large lemon
- A few sprigs
fresh parsley
- 2 cups
low-sodium chicken broth
- 1 tablespoon
cornstarch
Instructions
Place 2 teaspoons dried thyme, 2 teaspoons dried oregano, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground cayenne pepper in a small bowl and stir to combine.
Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Season all over with the spice mixture.
Heat 2 tablespoons olive oil in a 6-quart or larger Instant Pot on the highest Sauté setting until shimmering. Add half of the chicken skin-side down in a single layer and sear until the skin is golden brown, about 4 minutes. Transfer the chicken to a plate. Repeat browning the remaining chicken and transfer to the plate.
Meanwhile, mince 3 garlic cloves. Halve and juice 1 large lemon until you have 1 tablespoon, then cut the remaining parts into wedges. Pick the leaves from a few sprigs fresh parsley and coarsely chop until you have 1 tablespoon.
Add the garlic to the Instant Pot and cook, stirring often, until fragrant and light golden-brown, about 1 minute. Add the lemon juice and 2 cups low-sodium chicken broth. Turn the Instant Pot off.
Fit a heatproof trivet or rack over the broth mixture in the Instant Pot. Arrange the chicken on the rack skin-side up, overlapping as needed. Pour any accumulated juices from the plate into the Instant Pot. Lock the lid on and check that the valve is set to seal. Set to cook on high pressure for 12 minutes.
When the cook time is up, manually release the pressure. Transfer the chicken to a serving platter and remove the trivet or rack.
Transfer about 1/4 cup of the broth mixture to a small heatproof bowl. Add 1 tablespoon cornstarch to the bowl and whisk to combine. Turn on the highest Sauté setting on the Instant Pot and return the broth to a boil. Add the cornstarch mixture and whisk to combine. Boil until slightly thickened and pourable, about 2 minutes. Serve the sauce over the chicken with the lemon wedges on the side and the parsley sprinkled on top.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.