270 kcalInstant Pot Chicken Thighs
35 min serves 4
Gluten-FreeDairy-Free
33gprotein2gcarbs14gfat
Ingredients
- •6 chicken thighs
- •1 tsp oregano
- •½ tsp thyme
- •1 tsp pepper
- •1 tsp garlic powder
- •½ tsp onion powder
- •2 tbsp olive oil
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Method
From pinkwhen.com — read the original
- Combine the seasonings in a small bowl. Rub chicken with seasoning. Turn the Instant Pot on
- Saute mode and allow it to warm for a minute.
- Add olive oil and seasoned chicken. Cook chicken thighs for 3-4 minutes on each side until lightly browned.
- Remove the chicken thighs to a plate.
- 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.
- Place the trivet into the bottom of the Instant Pot.
- Add the chicken to the trivet.
- Close and lock the lid securely and close the vent. Set the Instant Pot on Manual Pressure to high for 8 minutes.
- Once the Instant Pot has finished, allow a natural release for 10 minutes, and then carefully release the remaining pressure.
- Once the pin has dropped you can safely remove the lid.
- Serve with your favorite sides.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at pinkwhen.com