Instant Pot Chicken Thighs with Potatoes, this dish reminds me of the super-cozy and amazingly delicious French dish, coq au vin, but it’s so much easier! The original is simmered for hours and hours in wine, yielding gloriously tender chicken.
Heads up—your Instant Pot can deliver the goods much more quickly! This makes a great date night dinner in—it takes like you’ve been cooking all day. Don’t worry, your secret’s safe with me.
How Long Does the Chicken take to Cook?
The chicken is browned on both sides first for a couple of minutes then it’s cooked in the Instant Pot for only 10 minutes!
Yep, just 10 minutes to cook juicy and tender chicken thighs alongside potatoes, mushrooms and a delicious sauce.
Pro Tip: If you are unsure if the chicken is cooked through properly then you can use a meat thermometer to make sure it reaches 165F.
How to Make Instant Pot Chicken Thighs
- Season the chicken with the paprika rub then brown on both sides in the instant pot.
- Add the mushrooms, onion, and garlic and saute.
- Add chicken stock and wine then add the chicken and potatoes.
- Cook on high pressure for the recommended time, let the pressure release then serve.
How to Store Leftovers
Leftover chicken can be stored in the fridge for 2-3 days or stored in the freezer in suitable containers. Leftover potatoes will store well in the fridge also and can be eaten cold in salads or reheated.
Top Tips for Making Instant Pot Chicken Thighs;
- Usually, I love skin-on chicken thighs, but skinless are best for the Instant Pot unless you are planning to broil them after cooking. It’s just impossible to get anything crispy in the high-moisture world inside your Instant Pot.
- If you can’t find skinless chicken thighs, it’s super easy to remove the skin yourself; just give it a strong tug. If you want this recipe to be extra delicious, toss the chicken skins into cook with the chicken, then leave them in while cooking the onions and garlic. Remove them before
adding the potatoes. - Not a mushroom fan? Leave them out, and double the onions, or add 3 halved shallots.
- Huge mushroom fan? Try a gourmet blend or even wild mushrooms for more flavor.
- Be sure to pierce the potatoes with a fork before adding them to the Instant Pot to make sure they don’t explode during cooking.
- If you want to be even more indulgent, stir in a splash or two of heavy cream into the mushroom mixture after removing the chicken and potatoes.
More Instant Pot Recipes You Might Like;
Ultimate Instant Pot Chicken Tacos
Easy Instant Pot Sweet Potatoes
Instant Pot Whole Chicken with Lemon Pepper
Instant Pot Chicken Thighs
Ingredients
- 4 Tbsp. olive oil
- 2 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tsp. smoked paprika
- ½ tsp. dried thyme
- 21/2 lb. skinless bone-in chicken thighs
- 1 8 oz container baby portobello mushrooms, halved
- ½ cup sliced yellow onion
- 2 garlic cloves minced
- 1/2 cup chicken stock
- ¼ cup dry white wine
- 11/2 lbs. baby Yukon gold or fingerling potatoes
- Fresh thyme sprigs for garnish
Instructions
- Set a 6-quart Instant Pot to saute; add olive oil.
- In a small bowl, stir together salt, pepper, smoked paprika, and dried thyme. Sprinkle chicken evenly with salt mixture.
- When oil mixture is hot, add chicken in batches to Instant Pot. Cook until browned on both sides, about 3 minutes per side. Remove chicken; set aside.
- Add mushrooms, onion, and garlic to Instant Pot; saute 4 minutes, stirring occasionally. Add chicken stock and wine to Instant Pot; stir to release browned bits.
- Press Cancel to reset Instant Pot.
- Pierce each potato with a fork; add potatoes to Instant Pot.
- Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set Instant Pot to cook at High Pressure for 10 minutes.
- After cooking is complete, let pressure release naturally (approximately 10 minutes). After that, manually release the pressure by turning the Steam Release Valve to “venting.”
- Remove chicken and potatoes from Instant Pot. Place chicken and potatoes on a platter; pour mushroom and juices over both. Garnish with fresh thyme, if desired.
Notes
- Usually I love skin-on chicken thighs, but skinless are best for the Instant Pot, unless you are planning to broil them after cooking. It’s just impossible to get anything crispy in the high-moisture world inside your Instant Pot.
- If you can’t find skinless chicken thighs, it’s super easy to remove the skin yourself; just give it a strong tug.
- If you want this recipe to be extra delicious, toss the chicken skins in to cook with the chicken, then leave them in while cooking the onions and garlic. Remove them before adding the potatoes.
- Not a mushroom fan? Leave them out, and double the onions, or add 3 halved shallots.
- Huge mushroom fan? Try a gourmet blend, or even wild mushrooms for more flavor.
- Be sure to pierce the potatoes with a fork before adding them to the Instant Pot to make sure they don’t explode during cooking.
- If you want to be even more indulgent, stir in a splash or two of heavy cream into the mushroom mixture after removing the chicken and potatoes.
