
Place the chicken in a large bowl, then pour the seasoning overtop and use your hands to rub it all over the chicken, making sure it's completely coated. In a small bowl, stir the garlic powder, paprika, salt, oregano, and black pepper together. Cornstarch - For the gravy can use arrowroot if you prefer.Chicken broth - Necessary so that the chicken doesn't burn, and it helps to keep the chicken moist as well.Garlic - Along with garlic powder, I love adding actual minced garlic to the pressure cooker, which makes the chicken even more flavorful.Spices - A combination of garlic powder, paprika, salt, oregano, and black pepper.Olive oil/butter - I love using a combination of both, but feel free to use one or the other if you prefer.However, see the "notes" section in the recipe card below for the option to use boneless, skinless chicken instead.
#Chicken thigh instant pot skin
Chicken thighs - Bone-in, skin on for extra crispy chicken.Finally, it's topped with a simple yet delicious gravy that's optional, but helps to seal in the flavor of the chicken.Cooked in the Instant Pot so the chicken is tender and juicy.


If you're a fan of pan-seared chicken thighs or even my air fryer chicken thighs, you will adore these Instant Pot chicken thighs just as much! These delicious Instant Pot Chicken Thighs can be made with bone-in or boneless chicken thighs, and are ready in under 30 minutes! They're crispy, and covered in a delicious gravy-like sauce, making them the perfect recipe to pair with your favorite side!
