Unexpectedly, your Instant Pot can turn chicken thighs into weeknight magic. These 12 family-friendly recipes deliver juicy, flavorful dinners in a flash—perfect for busy evenings. From comforting classics to bold new twists, each one promises minimal fuss and maximum taste. Ready to simplify supper? Dive in!
Honey Garlic Chicken Thighs
A 30-minute Instant Pot miracle that turns chicken thighs into sticky, sweet-savory perfection. No marinating, no babysitting—just juicy meat and a luscious honey garlic glaze that'll have everyone licking their fingers.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
Main
- 1.5 lbs boneless skinless chicken thighs (about 6 thighs; pat dry for better browning)
- 1 tbsp olive oil (or any neutral oil)
- 1/2 cup low-sodium soy sauce (regular works too, but watch salt)
- 1/3 cup honey (use local honey for best flavor)
- 4 cloves garlic, minced (fresh is key; jarred will do in a pinch)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp ketchup (adds depth and color)
- 1/2 tsp red pepper flakes (optional, for heat; adjust to taste)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry for thickening)
For Serving
- Sesame seeds and sliced green onions (for garnish)
- Steamed rice or roasted vegetables (to soak up sauce)
Instructions
- Turn your Instant Pot to 'Sauté' mode and heat the olive oil until shimmering.
- Season the chicken thighs with a pinch of salt and pepper. Sear in batches, 2-3 minutes per side, until golden brown. Don't crowd the pot—work in two batches. Transfer to a plate.
- Add the minced garlic to the pot and stir for 30 seconds until fragrant.
- Pour in the soy sauce, honey, rice vinegar, ketchup, and red pepper flakes. Whisk to combine and scrape up any browned bits from the bottom (this prevents a 'burn' warning).
- Return the chicken thighs to the pot, nestling them into the sauce. Close the lid and set the valve to 'Sealing'.
- Pressure cook on 'Manual' or 'Pressure Cook' (high) for 10 minutes. The Instant Pot will take about 5-7 minutes to come to pressure.
- Once the timer ends, quick release the pressure by turning the valve to 'Venting'. Wait for the pin to drop, then open the lid carefully.
- Remove the chicken to a plate. Turn the Instant Pot back to 'Sauté' mode and let the sauce simmer for 2-3 minutes to reduce slightly.
- Whisk the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens to a glossy glaze that coats the back of a spoon.
- Return the chicken to the pot and toss to coat in the glaze. Taste and adjust sweetness or saltiness with a pinch of salt or extra honey if needed.
For extra caramelization, switch to 'Sauté' after coating and let the sauce bubble for 1-2 minutes. Spoon this over rice and watch it disappear; the glossy, sticky glaze clings to every grain and the chicken stays impossibly tender—weeknight dinner gold.
Lemon Herb Chicken Thighs
Yes, you can make juicy lemon herb chicken thighs in your Instant Pot in under 30 minutes. It's ridiculously easy and packed with fresh flavor—perfect for busy weeknights.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
- 1.5 lbs boneless skinless chicken thighs (or bone-in; adjust cook time)
- 2 tbsp olive oil (or any neutral oil)
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth (low sodium)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon, sliced (for garnish)
- 2 tbsp fresh parsley, chopped
Instructions
- Season chicken thighs on both sides with salt, pepper, oregano, and thyme.
- Turn Instant Pot to Sauté mode and heat olive oil until shimmering.
- Add chicken thighs in a single layer (do not overlap) and brown for 2 minutes per side. Tip: Don't skip browning—it builds deep flavor.
- Remove chicken and set aside. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in lemon juice and chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze. Tip: Deglaze thoroughly to avoid a 'Burn' warning.
- Return chicken thighs to the pot, nestling them into the liquid.
- Lock the lid, set valve to Sealing, and pressure cook on High for 12 minutes. Tip: For bone-in thighs, increase time to 15 minutes.
- Once done, quick release the pressure by turning the valve to Venting.
- Remove chicken with tongs. If you want crispy skin, place thighs on a baking sheet and broil at 400°F for 3 minutes.
- Garnish with fresh lemon slices and parsley before serving.
A bright, herby finish makes these thighs perfect over rice or with a side salad. The lemon infuses every bite, and the quick cook keeps it weeknight-friendly.
BBQ Chicken Thighs
A killer BBQ chicken thigh dinner in under 30 minutes? Yes, please. These pressure-cooked thighs are juicy, smoky, and lacquered with sticky-sweet sauce—no grill required.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 ½ lbs boneless skinless chicken thighs (about 6 thighs)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp apple cider vinegar
- ½ cup your favorite BBQ sauce (use a smoky one for best results)
- 2 tbsp brown sugar (packed)
- 1 tbsp Worcestershire sauce
- ¼ tsp liquid smoke (optional, for extra smokiness)
Instructions
- Pat the chicken thighs dry with paper towels. Season evenly with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Turn the pressure cooker to the sauté setting and add olive oil. Once hot, sear the chicken thighs in a single layer for 2–3 minutes per side, until golden brown. Work in batches if needed—don’t overcrowd.
- Remove the chicken and set aside. Pour in the apple cider vinegar and scrape up any browned bits from the bottom (this prevents a burn warning).
- In a small bowl, whisk together BBQ sauce, brown sugar, Worcestershire sauce, and liquid smoke (if using).
- Return the chicken to the pot, pour the sauce mixture evenly over the top. Toss to coat.
- Close the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
- When the timer ends, let the pressure release naturally for 5 minutes, then quick release any remaining steam.
- Open the lid and carefully remove the chicken. If you want a thicker sauce, turn on sauté and simmer the sauce for 2–3 minutes until it reduces slightly.
- Brush the chicken with extra sauce from the pot before serving.
You’ll love how the pressure cooker locks in moisture while the sauce caramelizes to perfection. Serve over creamy coleslaw or with grilled corn for a full summer plate—even on a weeknight.
Creamy Mushroom Chicken Thighs
Alright, let's get this creamy mushroom chicken thighs party started. A sizzling hot Instant Pot delivers the juiciest chicken thighs in a velvety sauce that’s pure comfort. Ready? Let’s crush this recipe.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1.5 lbs boneless skinless chicken thighs (6 thighs)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
Instructions
- Season both sides of chicken thighs with salt, pepper, and paprika.
- Turn Instant Pot to Sauté mode and add olive oil and butter until melted.
- Sear chicken thighs in batches (don't crowd) until golden, 2–3 minutes per side. Transfer to a plate.
- Add diced onion and minced garlic to the pot; cook 1 minute until fragrant.
- Add sliced mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
- Pour in chicken broth and scrape up any browned bits from the bottom (essential to avoid burn warning).
- Return chicken to the pot, nestling into mushrooms. Sprinkle thyme on top.
- Close lid, set valve to sealing, and Pressure Cook on High for 10 minutes.
- Let pressure release naturally for 5 minutes, then quick release remaining pressure.
- Remove chicken to a plate. Stir heavy cream and Parmesan into the sauce until smooth and slightly thickened.
- Return chicken to the pot and simmer on Sauté mode for 2 minutes to meld flavors. Serve immediately.
Perfectly fork-tender chicken smothered in a luscious mushroom cream sauce. Serve over egg noodles or mashed potatoes for a weeknight win—this one's a keeper!
Mexican Chicken Thighs
This Instant Pot Mexican chicken thighs are about to become your new weeknight MVP. Juicy, taco-spiced, and ready in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (4–6 thighs, trimmed of excess fat)
- 2 tbsp taco seasoning (store-bought or homemade, adjust heat to taste)
- 1 tbsp olive oil (or any neutral oil with high smoke point)
- 1/2 cup low-sodium chicken broth (or water + pinch of salt)
- 1/2 tsp salt (plus more for seasoning, adjust to taste)
- 1/4 tsp black pepper (freshly ground for best flavor)
Instructions
- Pat chicken thighs dry with paper towels. This ensures a good sear.
- Season both sides evenly with taco seasoning, salt, and pepper.
- Set Instant Pot to Sauté mode (High). Add olive oil and heat until shimmering.
- Sear chicken thighs in a single layer without crowding—work in batches if needed. Cook 3 minutes per side until deep golden brown. Transfer to a plate.
- Pour chicken broth into the pot. Use a wooden spoon to scrape up any browned bits from the bottom (this is key to avoid a burn warning).
- Return all chicken thighs to the pot, arranging them in a single layer if possible.
- Close lid and set valve to Sealing. Pressure cook on High for 10 minutes.
- Let pressure release naturally for 5 minutes, then quick release remaining steam.
- Open lid and transfer chicken to a cutting board. Shred with two forks or leave whole, then spoon cooking juices over the top.
- Serve immediately in warm tortillas as tacos, or over rice bowls with your favorite toppings.
Get ready to load these into warm tortillas or pile over cilantro lime rice. The chicken is fall-apart tender with a kick of smoky spice that's totally addictive.
Teriyaki Chicken Thighs
Hello busy cooks! These sticky teriyaki chicken thighs are pressure-cooked in under 30 minutes for a weeknight win. Juicy, saucy, and totally kid-approved.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 8 bone-in skin-on chicken thighs (about 2 lbs) – skin side will crisp slightly under broiler
- 1/2 cup low-sodium soy sauce – or tamari for GF
- 1/4 cup honey – or brown sugar
- 1/4 cup mirin – or dry sherry
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1/2 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Sesame seeds and sliced green onions for garnish
Instructions
- Pat chicken thighs dry with paper towels. Season lightly with salt and pepper.
- In the pressure cooker pot, whisk together soy sauce, honey, mirin, rice vinegar, garlic, ginger, and sesame oil.
- Add chicken thighs skin-side down in a single layer (overlap slightly if needed). Pour 1/2 cup water around edges.
- Lock lid, set to High Pressure for 10 minutes. Use quick release after cooking. (Tip: Quick release is key to avoid overcooking.)
- Carefully remove chicken to a foil-lined baking sheet. Preheat broiler to high.
- Set pot to Sauté (medium). Whisk cornstarch slurry again before adding to prevent lumps; cook 2–3 minutes until thickened, stirring constantly.
- Brush thickened sauce over chicken thighs. Broil 3–5 minutes until skin is caramelized and sticky. Watch closely to avoid burning. (Tip: Broiling gives that signature sticky glaze.)
- Drizzle remaining sauce over chicken. Sprinkle sesame seeds and green onions.
Kids will love the sweet-salty glaze, and you'll love how fast it comes together. Serve over steamed rice with a side of steamed broccoli for a complete meal. These thighs store well, so make extra for lunch tomorrow.
Tomato Basil Chicken Thighs
Keep your weeknights exciting with these Tomato Basil Chicken Thighs—braised in the Instant Pot for quick, juicy results. Packed with Italian flavor, this one-pot wonder is your new go-to for busy dinners.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken
- 2 lbs bone-in, skin-on chicken thighs (pat dry for best sear)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
For the Sauce
- 2 tablespoons olive oil (or any neutral oil)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14.5 oz) can crushed tomatoes (San Marzano preferred)
- 1/2 cup chicken broth (low-sodium)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for heat)
For Finishing
- 1/4 cup fresh basil leaves, chopped (add after cooking for brightness)
Instructions
- Pat the chicken thighs dry with paper towels, then season evenly with salt and pepper.
- Turn the Instant Pot to Sauté mode and heat the olive oil until shimmering.
- Place the chicken skin-side down in a single layer; sear 4 minutes without moving, until golden. Flip and sear 4 minutes more. Transfer chicken to a plate; set aside.
- Add diced onion to the pot; cook 2 minutes, stirring often, until softened. Add garlic; cook 30 seconds until fragrant.
- Stir in tomato paste; cook 1 minute, scraping up any browned bits.
- Pour in crushed tomatoes, chicken broth, oregano, and red pepper flakes (if using). Stir to combine.
- Nestle the chicken back into the pot, skin-side up, arranging in an even layer.
- Close the lid, set the valve to Sealing, and cook on HIGH pressure for 15 minutes.
- When the cycle ends, allow a 10-minute natural pressure release, then carefully quick-release the remaining steam.
- Open the lid, transfer chicken to a serving platter, and stir the chopped basil into the sauce. Serve immediately.
With tender, fall-off-the-bone chicken and a vibrant tomato basil sauce, this dish is pure comfort. Spoon it over pasta, polenta, or crusty bread to soak up every last drop.
Coconut Curry Chicken Thighs
Kick off your weeknight dinner with a bang—Coconut Curry Chicken Thighs that are creamy, aromatic, and ready in under 30 minutes. This Instant Pot recipe is pure comfort with a mild, luscious curry sauce that'll have everyone asking for seconds.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
- 1.5 lbs boneless skinless chicken thighs (or bone-in, adjust cook time)
- 1 tbsp coconut oil (or any neutral oil)
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced (or 1 tsp pre-minced)
- 1 tbsp fresh ginger, grated (or 1/2 tsp ground)
- 2 tbsp mild curry powder (adjust to taste)
- 1 can (13.5 oz) full-fat coconut milk (for creaminess)
- 1/2 cup chicken broth (low sodium)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Pat chicken thighs dry and season with salt and pepper.
- Turn Instant Pot to Sauté mode (high). Add coconut oil. Once hot, sear chicken thighs in batches, about 2-3 minutes per side until golden. Remove and set aside. (Tip: Don't overcrowd the pot for better browning.)
- Add diced onion to pot and sauté 2-3 minutes until softened. Add garlic and ginger; sauté 30 seconds until fragrant.
- Stir in curry powder and cook 1 minute to toast spices.
- Pour in chicken broth and scrape up any browned bits from bottom (deglaze). (Tip: This prevents a burn warning.)
- Return chicken thighs to pot, nestling them into the liquid.
- Pour coconut milk over chicken. Do not stir.
- Close lid, set valve to sealing. Pressure cook on High for 10 minutes (for boneless thighs; if bone-in, 15 minutes).
- When done, quick release steam manually. (Tip: Use a towel or utensil to turn valve to avoid burns.)
- Remove chicken and shred or keep whole. Taste sauce and adjust salt.
- Serve over rice or with naan, garnished with cilantro and lime wedges.
Silky coconut sauce clings to every juicy shred of chicken— it's pure weeknight gold. Spoon it over jasmine rice or tear up some warm naan to soak up every last drop. Trust me, you'll be licking the bowl.
Buffalo Chicken Thighs
Tired of dry, sad wings? These Instant Pot buffalo chicken thighs are juicy, saucy, and ready in under 30 minutes. Perfect for game day or a weeknight crave-buster.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the Buffalo Chicken
- 2 lbs boneless skinless chicken thighs
- 1 cup chicken broth (low-sodium)
- 1/2 cup Frank's RedHot sauce (or your favorite buffalo sauce)
- 1/4 cup unsalted butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving (optional)
- Blue cheese dressing (for dipping)
- Celery sticks (for crunch)
Instructions
- Season both sides of chicken thighs with garlic powder, onion powder, salt, and pepper.
- Pour chicken broth into Instant Pot and place a trivet inside.
- Arrange seasoned thighs on the trivet in a single layer (overlap slightly if needed).
- Lock the lid, set valve to sealing, and cook on High Pressure for 10 minutes.
- Once done, let pressure release naturally for 5 minutes, then quick release remaining steam.
- While chicken cooks, whisk together hot sauce and melted butter in a small bowl; set aside.
- Preheat your oven's broiler to high. Remove chicken from the pot and pat dry with paper towels.
- Brush both sides of each thigh generously with the buffalo-butter mixture.
- Place thighs on a foil-lined baking sheet and broil for 3-5 minutes, until edges char and crisp. Watch closely to avoid burning.
- Remove from oven, brush with remaining sauce, and let rest 2 minutes. Serve immediately with blue cheese dressing and celery sticks.
Dive into these sticky, spicy thighs—crispy edges, tender center, and that classic buffalo heat. Pile them onto slider buns, slice over a salad, or just eat straight from the plate. No one will blame you.
Greek Lemon Chicken Thighs
Here's the deal: you want juicy, fall-apart chicken thighs with bright lemon and earthy oregano, ready in under 30 minutes. Enter the Instant Pot. This Greek-style dish is a weeknight lifesaver with maximum flavor.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs (skin crisps up under broiler)
- 2 tbsp olive oil (or avocado oil)
- 4 cloves garlic, minced (fresh is best)
- 1/2 cup chicken broth (low-sodium)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp dried oregano (or 2 tbsp fresh)
- 1 tsp salt
- 1/2 tsp black pepper
- Lemon slices for garnish (optional)
Instructions
- Season chicken thighs evenly with salt, pepper, and dried oregano on all sides.
- Set Instant Pot to sauté mode and add olive oil. Once hot, place chicken skin-side down and sear until golden, about 4 minutes. Flip and sear other side for 2 minutes. Remove chicken to a plate.
- Add minced garlic to the pot and sauté for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom.
- Return chicken to the pot, placing skin-side up. Close lid, set valve to sealing, and cook on High Pressure for 10 minutes. (Tip: Let pressure release naturally for 5 minutes, then quick release for tender meat.)
- Meanwhile, preheat your broiler. Once pressure is released, transfer chicken to a baking sheet lined with foil, skin-side up. Broil 3–4 minutes until skin is crispy and golden. (Tip: Keep an eye on it—sugar in the lemon can burn.)
- Serve chicken with the pan sauce drizzled over. (Tip: For a thicker sauce, whisk 1 tsp cornstarch with 2 tbsp water and stir into the sauce while simmering.)
Heads up: that golden, shatteringly crisp skin and tangy lemon-oregano sauce will have everyone asking for seconds. Serve with crusty bread to soak up every last drop, or pile on a bed of herby rice for a complete Mediterranean meal.
Sweet and Sour Chicken Thighs
Let’s be real—sweet and sour chicken thighs are the weeknight hero you didn’t know you needed. Pressure-cooked until fall-apart tender, then glazed in a tangy-sweet sauce that clings to every bite. Fast, bold, and totally addictive.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs (about 6)
- 1 tbsp neutral oil (avocado or canola)
- ½ cup ketchup
- ¼ cup rice vinegar (unseasoned)
- ¼ cup brown sugar (packed)
- 2 tbsp low-sodium soy sauce
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- ½ cup pineapple juice (or canned pineapple chunks with juice)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- ½ red bell pepper (sliced into strips)
- ½ yellow onion (sliced)
- Cooked white rice (for serving)
Instructions
- Season chicken thighs with a pinch of salt and pepper on both sides.
- Set a 6-quart pressure cooker to Sauté (High). Add oil and brown thighs in batches, 2–3 minutes per side, until golden. Transfer to a plate.
- Add garlic and ginger to the pot; sauté 30 seconds until fragrant.
- Pour in ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice. Stir to combine, scraping up any browned bits (that’s free flavor!).
- Return chicken to the pot, nestling into the sauce. Lock the lid, set valve to Sealing, and pressure cook on High for 10 minutes.
- Let pressure release naturally for 5 minutes, then quick-release remaining steam. (Natural release keeps thighs tender.)
- Remove chicken and set aside. Stir the cornstarch slurry into the pot, then turn Sauté back on Low. Simmer 2–3 minutes until sauce thickens enough to coat a spoon.
- Add sliced bell pepper and onion; cook 1 minute more (they stay crisp).
- Return chicken to the pot, tossing to coat in the glossy sauce. Serve immediately over rice.
One bite and you’ll get it: the chicken is impossibly juicy, the sauce perfectly balanced between tangy and sweet. Pile it over jasmine rice, or stuff into lettuce cups for a low-carb twist. Either way, make extra—you’ll be fighting over leftovers.
Keto Cream Cheese Chicken Thighs
Forget boring chicken. These Keto Cream Cheese Chicken Thighs are about to become your weeknight obsession. Rich, creamy, and ready in under 30 minutes thanks to your Instant Pot.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
Main Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 1 tsp salt (plus more for seasoning)
- 1/2 tsp black pepper (freshly ground)
- 1 tbsp olive oil (or any neutral oil with high smoke point)
- 4 oz cream cheese (softened to room temperature for smooth sauce)
- 1/2 cup chicken broth (low sodium preferred)
- 3 cloves garlic (minced)
- 1/2 tsp paprika (smoked or sweet)
- 1/4 tsp onion powder
- 1 tbsp fresh parsley (chopped, for garnish)
Instructions
- Season chicken thighs with salt, pepper, and paprika on both sides.
- Turn Instant Pot to Sauté mode (high). Add olive oil and heat until shimmering.
- Place chicken thighs skin-side down in a single layer. Sear for 4-5 minutes until golden brown. Flip and sear other side for 3 minutes. Transfer to a plate.
- Add minced garlic to the pot. Sauté for 30 seconds until fragrant.
- Pour in chicken broth and deglaze the pot, scraping up any browned bits. Cook 1 minute.
- Add softened cream cheese in chunks. Whisk continuously until fully melted and smooth.
- Stir in onion powder. Return chicken thighs to the pot, skin-side up, nestling them into the sauce.
- Close lid, set valve to sealing. Cook on Manual/Pressure Cook (high) for 8 minutes.
- When done, allow natural pressure release for 5 minutes, then quick release remaining steam.
- Open lid. Carefully remove chicken to a serving dish. If sauce is thin, turn on Sauté and simmer 2-3 minutes until thickened. Tip: For extra thickness, stir in 1/4 tsp xanthan gum while whisking.
- Spoon sauce over chicken, garnish with fresh parsley, and serve hot.
Go ahead, spoon that luscious sauce over some steamed broccoli or cauliflower rice. This is the kind of keto comfort food that makes you forget you're eating low carb.
Conclusion
A roundup of 12 family-friendly Instant Pot chicken thigh recipes that are sure to become weeknight favorites. Try them out, let us know which ones your family loved in the comments, and don’t forget to share this collection on Pinterest!
