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CHICKEN THIGHS IN THE INSTANT POT Recipe

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This recipe for CHICKEN THIGHS IN THE INSTANT POT, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jacalyn Macy

Category:
Category:

Ingredients:  
Ingredients:  
68 chicken thighs, fresh thighs or individually frozen thighs, with or without bone, with or without skin
Salt
Pepper
Water
1/2 small onion (optional)
2 cloves peeled garlic (optional)

Directions:
Directions:
Season thighs liberally with salt and pepper.
Measure 1-4 cups water into the bottom of your Instant Pot insert.*
Add onion and garlic to Instant Pot, if using.
Put the trivet or a steamer basket on top of the water/veggies. Put the thighs on top of the trivet in a single layer (its okay if they overlap a little bit but not much).
Seal the Instant Pot and set the valve to sealed. Set the Instant Pot to pressure cook on high for the times listed in notes.
Once the pressure cooker has counted down, let it do a natural release for 5 minutes before turning the valve to vent.
Once the pressure button moves down, remove the lid. Remove chicken thighs. Strain liquid if desired for use as a stock.

Cooking times:
Bone-in skin-on thighs: 12 minutes
Bone-in skinless thighs: 12 minutes
Boneless skinless thighs: 10 minutes
Frozen thighs of any kind: 14 minutes.

Personal Notes:
Personal Notes:
Calories Per Serving: 188%
DAILY VALUE 8%

Total Fat 6.2g 47%
Cholesterol 140.1mg 23%
Sodium 530.1mg 1%
Total Carbohydrate 1.8g
Sugars 0.6g 59%
Protein 29.5g 1%
Vitamin A 10.5g 1%

 

 

 

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