Umami Recipes
Umami Recipes

James Family Cookbook

How to Cook Chicken Thighs in the Instant Pot Recipe

6 servings

servings

2 minutes

active time

24 minutes

total time

Ingredients

6-8 chicken thighs, fresh thighs or individually frozen thighs, with or without bone, with or without skin

Salt

Pepper

Water

½ small onion (optional)

2 cloves peeled garlic (optional)

Directions

Season thighs liberally with salt and pepper.

Measure 1 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 (it’s 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 lid. Remove chicken thighs. Strain liquid if desired for use as a stock.

Nutrition

Serving Size

-

Calories

188

Total Fat

6.2 g

Saturated Fat

1.6 g

Unsaturated Fat

-

Trans Fat

0 g

Cholesterol

140.1 mg

Sodium

530.1 mg

Total Carbohydrate

1.8 g

Dietary Fiber

0.3 g

Total Sugars

0.6 g

Protein

29.5 g

6 servings

servings

2 minutes

active time

24 minutes

total time
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