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Category: Recipes
Yield/Servings:2
Prep Time: 10 Cook Time: 25 Total Time: 35
INGREDIENTS: 2 Servings
1 pounds bone-in skin-on chicken thighs 3-4 pieces
0.25 teaspoon paprika
0.25 teaspoon dried oregano
0.25 teaspoon garlic powder
0.5 teaspoon salt
1/8 teaspoon ground black pepper
0.5 tablespoon butter
0.5 tablespoon olive oil
0.5 cup chicken stock or broth
1 tablespoon of cornstarch mixed with 1 tablespoon of water for cornstarch slurring to be added last to sauce in pot as a thickening agent
INSTRUCTIONS: 7 Steps
Season the chicken thighs with paprika, oregano, garlic powder, salt, and pepper. (or Italian Seasoning, Salt & Pepper to coated)
In a Stovetop Skillet on medium high or the Instant Pot, (press on SAUTE), add the oil, and melt the butter and brown the chicken starting skin side down (2-3 minutes), flip and brown it from the other side (2 minutes). When the chicken is golden brown, remove from the pot and set aside. Work in batches if needed. Add the chicken stock, and deglaze scraping off any stuck brown bits to the bottom of the pot. I prefer to Saute the chicken on the stovetop because we remove it from the pot and need to keep it warmed and covered until it is returned to the Instant Pot.
Insert a trivet, and return the chicken thighs on the trivet. Slightly overlapping is ok.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure (or 14 min. if chicken is frozen). The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow to naturally release the steam, if you want very tender fall of the bone chicken, or quickly release the steam, if you want the thighs intact.
Transfer chicken thighs to a serving plate. Thicken the sauce into make gravy (optional) by setting the Instant Pot to SAUTE mode, and adding the cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water). Add that to the sauce, and whisk until the sauce thickens. Have a taste and add more salt if desired.
Pour the sauce over the chicken, and garnish with chopped parsley leaves.
Serve while hot or warm.
Recipe Source: https://littlesunnykitchen.com/instant-pot-chicken-thighs/?fbclid=IwAR0ZANER-rbJzv_w3doGQytHaZ_t2Y0hjJGHKi_tRylF-ge1YZaYBP7m3Kc#wprm-recipe-container-25455
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Chicken Thighs in Savory Sauce - Instant Pot Recipe
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Juicy, tender, and flavorful Instant Pot chicken thigh in a mild Italian-American style sauce.
Dark meat has more flavor than white meat, but seasoning is a must. (You can make the recipe with Chicken Breasts, if you want.) I recommend that you season the chicken with more than salt and pepper to add more flavors. In this recipe here I’ve used paprika, oregano, garlic powder, salt, and pepper. You can simply substitute your favorite Italian seasoning mix and salt and pepper to taste. You can make this recipe into a spicy dish by adding a 10 oz. can of Chopped Tomatoes with Chiles (Rotel) to the bottom of the pot before pressure cooking or adding 1/4 tsp Crushed Red Pepper to the sauce before pressure cooking, (if you don't like tomatoes).
Category: Recipes
Yield/Servings:
Prep Time: 10 Cook Time: 25 Total Time: 35
INGREDIENTS: 2 Servings
1 pounds bone-in skin-on chicken thighs 3-4 pieces
0.25 teaspoon paprika
0.25 teaspoon dried oregano
0.25 teaspoon garlic powder
0.5 teaspoon salt
1/8 teaspoon ground black pepper
0.5 tablespoon butter
0.5 tablespoon olive oil
0.5 cup chicken stock or broth
1 tablespoon of cornstarch mixed with 1 tablespoon of water for cornstarch slurring to be added last to sauce in pot as a thickening agent
INSTRUCTIONS: 7 Steps
Season the chicken thighs with paprika, oregano, garlic powder, salt, and pepper. (or Italian Seasoning, Salt & Pepper to coated)
In a Stovetop Skillet on medium high or the Instant Pot, (press on SAUTE), add the oil, and melt the butter and brown the chicken starting skin side down (2-3 minutes), flip and brown it from the other side (2 minutes). When the chicken is golden brown, remove from the pot and set aside. Work in batches if needed. Add the chicken stock, and deglaze scraping off any stuck brown bits to the bottom of the pot. I prefer to Saute the chicken on the stovetop because we remove it from the pot and need to keep it warmed and covered until it is returned to the Instant Pot.
Insert a trivet, and return the chicken thighs on the trivet. Slightly overlapping is ok.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 10 minutes at high pressure (or 14 min. if chicken is frozen). The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, allow to naturally release the steam, if you want very tender fall of the bone chicken, or quickly release the steam, if you want the thighs intact.
Transfer chicken thighs to a serving plate. Thicken the sauce into make gravy (optional) by setting the Instant Pot to SAUTE mode, and adding the cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water). Add that to the sauce, and whisk until the sauce thickens. Have a taste and add more salt if desired.
Pour the sauce over the chicken, and garnish with chopped parsley leaves.
Serve while hot or warm.
Recipe Source: https://littlesunnykitchen.com/instant-pot-chicken-thighs/?fbclid=IwAR0ZANER-rbJzv_w3doGQytHaZ_t2Y0hjJGHKi_tRylF-ge1YZaYBP7m3Kc#wprm-recipe-container-25455
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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