Instant pot chicken thighs are a quick and easy meal the whole family will love! Chicken thighs are a favorite around here, and it doesn’t hurt that they are loaded with essential nutrients like iron, zinc, and protein. This recipe also calls for turmeric, which is an anti-inflammatory spice and has many health benefits for our bodies. I love how simple it is to make in the instant pot, it leaves the chicken with such a tender texture. It also helps soak in all the flavor leaving you to enjoy every last bite! The mix between oregano and paprika is a pleasant herby, smoky balance. This is a savory, fulfilling, and most importantly easy meal that you will keep coming back to. Pair it with roasted potatoes and some greens and you’ve got yourself the perfect dinner!
Five benefits of chicken thighs
- Chicken thighs are typically less expensive than chicken breasts.
- They are more flavorful and moist.
- They are a great source of protein with about 29 grams per serving!
- They are a good source of essential vitamins and minerals, including niacin, selenium, and vitamin B6.
- Chicken thighs are a versatile protein that can be cooked in a variety of ways including grilling, baking, sauteing, and roasting.
Enjoying them in the instant pot is one of my favorite ways to cook them and it is also a great way to meal prep for the week!
The best instant pot chicken thighs
Equipment
- Instant Pot
- Measuring cups and spoons
Ingredients
- 1-2 lbs pasture-raised chicken thighs
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- salt and pepper to taste
- 1 tablespoon butter or ghee you can replace this with olive oil if desired
- 1 cup chicken broth or stock
Instructions
- Wash and dry your defrosted chicken thighs well.
- Season with paprika, oregano, garlic powder, turmeric, and salt and pepper. Mix and set aside.
- Turn your instant pot to the saute setting on medium heat. Set the timer for 4 minutes and place your tablespoon of butter or ghee into the pot.
- Once your pot beeps. Saute your chicken thighs for 2 minutes on each side.
- Once done, remove the thighs. Scrape the bottom of your instant pot with a fork and leave the remains in the pot.
- Pour 1 cup of chicken stock or broth into the pot and place the cooking rack in (trivet).
- Lay your thighs on the cooking rack (trivet).
- Set instant pot pressure to high and pressure cook for 9 minutes.
- Allow the instant pot to naturally release and enjoy once the pin drops!
- Pour the liquid from the pot over the thighs to add extra flavor.
- Garnish with lemon and herbs of your choice.
Nutrition
Did you try this recipe?
If you end up trying this recipe, please let me know. This is a weekly meal in our home and I love how nutritious and simple it is! Thank you so much for reading and happy eating!
If you found this recipe interesting you may also like my Healthy Instant Pot Turkey Chili.
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