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Instant Pot Chicken Thighs

The Easiest Instant Pot Chicken Thighs served with potatoes, mushrooms, and a delicious sauce. Check out the simple step by step photos above!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6 servings
Calories 621kcal

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.

Nutrition

Calories: 621kcal | Carbohydrates: 29g | Protein: 62g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 270mg | Sodium: 1513mg | Potassium: 1693mg | Fiber: 6g | Sugar: 3g | Vitamin A: 698IU | Vitamin C: 23mg | Calcium: 104mg | Iron: 9mg