Best Ever Chicken Thighs ~ Instant Pot

Best Ever Chicken Thighs ~ Instant Pot

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Chicken:  Bone in and skin on works best for this recipe.  The skin adds tons of flavor to the dish and the stock.  You can even enjoy crispy skin with just 2 to 3 minutes extra searing or broiling the chicken thighs.

Vegetables:  We used unpeeled baby gold potatoes, organic whole carrots, dice into 2 to 2 1/2 inch pieces.  The thin part of the carrot will over cook.  Save them for soup or stock.  Use the equally in diameter thick  parts.

Aromatics:  Red onions add an intense flavor that goes well with this recipe, or use yellow onion.  Use garlic cloves.

Lemon Zest:  Zest a lemon and add it.  It facelifts the recipe with a touch of freshness.  That hint of subtle lemon flavor is mouthwatering.

Seasonings:  Cajun seasoning, oregano, crushed black pepper, red pepper flakes, and paprika.  

Chicken stock or use Better Than Bouillon paste.

Cooking Fat: Butter and extra light Olive Oil.

Salt: to open up the flavor

Directions:

Sear Chicken: Set instant pot on SAUTE function and set it on HIGH heat setting. Add oil & butter and sear the marinated chicken thighs until golden brown or the skin turns crispy. Don’t worry about the brown bits stuck at the bottom of the pot, we’ll be de-glazing the pot later. The brown bits will add so much flavor to the dish. Set aside the seared chicken.

De-glaze pot: Pour chicken stock and de-glaze the pot very well scraping the bottom and the sides of the pot with the help of a spatula. There should not be any stuck food particles at the bottom of the pot. Cancel the Saute function.

Layer chicken and vegetables:  Transfer the marinated veggies into the pot.  DO NOT mix or stir.   Layer them in a single layer.  Now transfer the seared chicken to the pot on a bed of veggies.  Do not mix or stir.  Pressure cook set on high heat for 8 minutes followed by 5 minutes natural pressure release.  The veggies will be well cooked and the chicken will be juicy and tender.  Optional searing or broiling;  If you prefer crispy skin than do sear in on a cast iron skillet over high heat with skin side down for 1 to 2 minutes or broil the chicken thighs for 2 or 3 minutes on the top rack of the oven.

• Sear chicken thighs

• Pressure cook bone in chicken thighs & veggies