Instant Pot Chicken Thighs

Cooking chicken thighs in the Instant Pot results in juicy, tender meat that really soaks up the flavor of a sweet and tangy honey mustard sauce. This recipe is quick and easy, making it perfect for busy weeknights.

Course Main Course

Cuisine American

Keyword chicken and potatoes, chicken thighs, instant pot french dip

Prep Time 10

Cook Time 25

Servings

Calories 461kcal

Author The Bewitchin Kitchen

Equipment

Instant Pot

Ingredients

2 tbsp butter
4 chicken thighs (will make up to 6 chicken thighs)
3 cloves garlic
1 onion yellow
1.5 lbs baby potatoes
1 cup chicken stock
2 tbsp honey
2 tbsp mustard dijon
1 tsp oregano dry
1 tsp thyme dry
1 tsp salt
1/4 tsp pepper black ground
1 tbsp cornstarch
1/2 tsp parsley chopped, fresh

Instructions

Chicken Thighs in Instant Pot

Peel and chop potatoes into 1 inch pieces or use baby potatoes.
Mix honey, Dijon mustard, dry oregano, dry thyme, salt, and ground black pepper in a bowl. Set aside.
Turn on the Instant Pot to sauté mode. Add 1 tbsp of butter and saute the sliced onion until translucent. Then add minced garlic and stir for a minute. Remove onion and garlic from the Instant Pot and set it aside.
Add 1 tbsp of butter and sear each chicken thigh skin down for a few minutes in the Instant Pot until the skin looks golden. Remove them from the skillet and remove excess grease as well.
Brush chicken with the honey-mustard mixture and set aside.
Add the sautéd onion, the cornstarch slurry (chicken stock mixed with 1 tbsp of cornstarch), and chopped potatoes to the bottom of the pot. Place the trivet on top.
Add chicken thighs on top of the trivet, skin side facing up.
Place the valve into the sealing. Then set the pot into pressure cooking mode, high, and cook for 10 minutes. Once the time's up, gently release pressure for about 10 minutes.
Serve with chopped parsley on top.

Frozen Chicken Thighs in the Instant Pot

If you are using frozen chicken thighs, skip the searing step. Keep the potatoes out to start. Add 10-15minutes of high pressure cook time. Then add the potatoes and cook on high pressure for another 10 minutes. When that time is up, carefully release pressure for about 10 minutes. Use a meat thermometer to make sure that your chicken is cooked through. The thighs should reach 165F.

Nutrition