Bone-In Chicken Thighs Instant Pot Recipe
Description
This bone-in chicken thighs Instant Pot recipe is a delicious, flavorful and quick way to get dinner on the table. The chicken thighs are cooked in a savory tomato and garlic sauce that’s bursting with flavor. The Instant Pot cooks the chicken in a fraction of the time, so you can enjoy a delicious dinner in no time. This is a great dish for weeknight meals or whenever you’re short on time. The chicken thighs are juicy, tender and sure to be a hit with everyone at the table.
Prep Time
This recipe takes about 10 minutes of prep time. You will need to rinse the chicken thighs and pat them dry with paper towels. You will also need to mince the garlic, dice the onion and measure out the other ingredients. To save time, you can also prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to cook.
Cook Time
Once the chicken is prepped, this recipe takes about 25 minutes to cook in the Instant Pot. The Instant Pot pressurizes quickly so it’s ready to cook in no time. The pressure cooking time is only 15 minutes, so you can have dinner on the table in under 30 minutes.
Ingredients
- 2 lbs bone-in chicken thighs
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1/4 cup fresh parsley, chopped
Instructions
1. Rinse the chicken thighs and pat them dry with paper towels. Season them with salt and pepper.
2. Set the Instant Pot to the sauté function. Add the olive oil and heat until it’s shimmering. Add the onion and garlic and sauté until they are softened and fragrant, about 3 minutes.
3. Add the oregano, thyme, paprika, salt, and pepper and stir to combine. Add the chicken broth, diced tomatoes and chicken thighs. Give it a stir to combine.
4. Secure the lid on the Instant Pot and set the pressure release valve to “sealing.” Set the Instant Pot to the “poultry” setting and set the time for 15 minutes.
5. When the cooking time is complete, let the pressure release naturally for 10 minutes before turning the pressure release valve to “venting” to release any remaining pressure.
6. Carefully remove the lid and transfer the chicken thighs to a plate. Stir in the fresh parsley and season to taste with salt and pepper. Serve the chicken thighs with the sauce on top.
Equipment
To make this recipe, you will need an Instant Pot and a few basic kitchen tools such as a cutting board, knife, measuring cups and spoons and a stirring spoon.
Notes
If you’d like to add some extra flavor to the dish, you can add a few tablespoons of white wine or dry sherry to the sauce. You can also add a few tablespoons of chopped fresh herbs such as thyme, rosemary, or oregano for added flavor.
Nutrition: Per Serving
This recipe yields 4 servings. Each serving contains 209 calories, 8.7g of fat, 10.3g of carbohydrates, 1.2g of fiber, 3.2g of sugar, and 22.9g of protein.
Recipe Tips
You can use boneless, skinless chicken thighs in this recipe, but they will cook faster than bone-in thighs. You will need to reduce the cooking time to 8 minutes. You can also use chicken breasts in this recipe, but you will need to reduce the cooking time to 10 minutes.
To make the sauce thicker, you can whisk together a few tablespoons of cornstarch and cold water and stir it into the sauce. Simmer the sauce for a few minutes until it thickens.
This dish also tastes great served over rice, quinoa, or mashed potatoes. You can also serve it with a side of roasted vegetables or a green salad.
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