Instant Pot Chicken Thighs

Name: Instant Pot Chicken Thighs
Prep time: 1 min
Cook time: 36 min
Total time: 37 min
Ingredients: 1.3 pounds boneless skinless chicken thighs ((I've done 1 to 2 pounds with this method)); 1 teaspoon garlic powder ((about 1/4 tsp per chicken thigh)); 1/2 teaspoon oregano ((about 1/8 tsp per chicken thigh)); 1/2 teaspoon basil ((about 1/8 tsp per chicken thigh)); salt and pepper to taste; cooking spray or oil of choice; 1 cup water

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Prep Time: 1 minutes

Cook Time: 36 minutes

Total: 37 minutes

Servings: 4

Cost: $5.28 /serving

Author : Marjorie @APinchOfHealthy

chicken thighs instant pot thighs

Ingredients

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1.3 pounds boneless skinless chicken thighs ((I've done 1 to 2 pounds with this method))1 teaspoon garlic powder ((about 1/4 tsp per chicken thigh))1/2 teaspoon oregano ((about 1/8 tsp per chicken thigh))1/2 teaspoon basil ((about 1/8 tsp per chicken thigh))salt and pepper to tastecooking spray or oil of choice1 cup water

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Instructions

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Step 1

Season the chicken thighs on side one first.

Step 2

Spray the pot with some cooking spray, and set the sauté function to medium.

Step 3

Once the display says "Hot," place the thighs (seasoned side down) into the pot. Season the second side.

Step 4

Brown the chicken thighs on each side for about 3 minutes.

Step 5

Remove the chicken thighs with tongs, and place them on a plate.

Step 6

Add water, and use a wooden spoon to scrape up any brown bits.

Step 7

Add the trivet and the chicken thighs back on top.

Step 8

Cook at manual high pressure for 10 minutes, and allow the pot to do a full natural pressure release (NPR - mine took 15 minutes to depressurize, FYI).

Step 9

Serve with simple side items, or use in casseroles, on top of salads, etc.