Instant Pot Bone-In Chicken Thighs
Juicy bone-in chicken thighs with a savory spice rub, seared and pressure cooked for a fast and flavorful weeknight meal.
Ingredients
- 2 lbs bone-in skin-on chicken thighs (4-6 thighs), about 900g
- 2 tbsp olive oil 30 ml
- 1 cup chicken broth 240 ml
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried coriander
- 1 tsp dried sage
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Pat the chicken thighs completely dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, dried coriander, dried sage, salt, and pepper.
- Sprinkle the spice mixture evenly over all sides of the chicken thighs, rubbing it into the skin.
- Set a 6-quart or larger Instant Pot to the Sauté function on high. Once hot, add the olive oil. Place half of the chicken thighs in the pot, skin-side down. Sear for 3-4 minutes without moving, until the skin is golden brown.
- Flip the chicken and sear for another 2 minutes. Transfer the seared chicken to a plate. Repeat with the remaining chicken thighs.
- Press Cancel. Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom.
- Place the trivet inside the Instant Pot. Arrange all the seared chicken thighs on top of the trivet in a single layer if possible.
- Secure the lid and set the steam release valve to the Sealing position. Select the Pressure Cook (or Manual) function and set the timer for 6 minutes at high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes. Then, carefully turn the steam release valve to the Venting position to release any remaining steam.
- Using tongs, carefully remove the chicken. Confirm the internal temperature has reached 165°F (74°C) with a meat thermometer. For crispier skin, transfer the chicken to a baking sheet and broil for 2-3 minutes before serving.
Notes
For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C). Check the thickest part of the thigh, avoiding the bone.
For the best crispy skin, place the cooked chicken thighs on a baking sheet and broil on high for 2-4 minutes, watching closely to prevent burning.
Do not overcrowd the pot when searing. Browning the chicken in two batches ensures the skin gets golden and crisp.
The liquid left in the pot is a flavorful broth. You can thicken it with a cornstarch slurry to make a gravy or serve it as is.