Instant Pot Chicken Thighs
lunchmain coursemain dishdinner
Instant Pot Chicken Thighs is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. One portion of this dish contains approximately 33g of protein, 14g of fat, and a total of 270 calories. For $1.51 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. This recipe from Pink When requires olive oil, oregano, thyme, and garlic powder. It works best as a main course, and is done in roughly 13 minutes. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. Instant Pot Chicken Thighs, Instant Pot Chicken Thighs, and Instant Pot Chicken Thighs are very similar to this recipe.
Ingredients
 chicken thighs (6) |
 oregano (1 tsp) |
 thyme (0.5 tsps) |
 pepper (0.5 tsps) |
 garlic powder (1 tsp) |
 onion powder (0.5 tsps) |
 pepper (0.5 tsps) |
 olive oil (2 Tbsps) |
Steps
- 1 Combine the seasonings in a small bowl. Rub chicken with seasoning. Turn the Instant Pot on
- 2 Saute mode and allow it to warm for a minute.
- 3 Add olive oil and seasoned chicken. Cook chicken thighs for 3-4 minutes on each side until lightly browned.
- 4 Remove the chicken thighs to a plate.
- 5 Turn the Instant Pot off and add 1 cup of water to the bottom of the pot. Use a scraper to remove all of the brown bits from the bottom of the pot.
- 6 Place the trivet into the bottom of the Instant Pot.
- 7 Add the chicken to the trivet.
- 8 Close and lock the lid securely and close the vent. Set the Instant Pot on Manual Pressure to high for 8 minutes.
- 9 Once the Instant Pot has finished, allow a natural release for 10 minutes, and then carefully release the remaining pressure.
- 10 Once the pin has dropped you can safely remove the lid.
- 11 Serve with your favorite sides.