Slowly drizzle smooth delicious gravy over crispy chicken thighs that burst with natural juices as you take the first taste of this awesome Instant Pot recipe. The Instant Pot has its features that make it such a user friendly kitchen pal. Pressure cook the thighs to lock in the juices and then air fry them to get that crispy skin. Use the juices collected in the Instant Pot to sauté up a very good gravy. This is a simple comforting meal that does not make a giant mess in the kitchen to make. Chicken thighs are affordable and are full of very tasty rich flavors and the Instant Pot does not let any of them escape and this recipe captures them all for your consumption.
I had to live with my husband comparing my gravy to his moms and grandmothers for years. I took it as a personal challenge to create a systematic predictably good gravy and I am sharing with you what took me many attempts to tweak to near perfection. Watch the video and follow the instruction below to have this recipe on a table near you. The best part is you can make this recipe when on a road trip if you bring along your Instant Pot and accessories. Feel free to share this or any of my recipes you believe meet your own definition of eatfoodlicious.
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Ingredients
Coat the chickens with the seasoning mix.
Add 1 cup of water to the cooker. Place the trivet inside. Place the chickens on the trivet.
Place the lid on. Pressure cook on high for 10 minutes with a 5 minute natural release.
Air Fryer: transfer the chicken to the air fryer basket and cook at 400°F for 10-12 minutes or until skin is crispy. Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.
In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water and mix. Pour the mixture into the cooker. Let simmer for ~10 minutes or to desired consistently.
Serve with salad, rice, mashed potatoes, vegetables or cauliflower rice (low-carb).
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Instant Pot Chicken Thighs with Gravy
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 4 bone-in chicken thighs with skin
- 1 cup water
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & Peper to taste
Cornstarch Mixture
- 2 tbsp cold water
- 1 tbsp cornstarch
Instructions
- Clean and pat the chicken thighs dry. Place them on a plate/bowl.
- In a small bowl: combine salt, pepper, oregano, paprika, onion, garlic and mix. Coat the chickens with the seasoning mix. Add 1 cup of water to the cooker. Place the trivet inside. Place the chickens on the trivet.
- Place the lid on. Pressure cook on high for 10 minutes with a 5 minute natural release. Follow the manufacture instructions for releasing the pressure. Remove lid.
- Instant Pot Air-fryer lid: press the broil (400°F) button and cook for 12 minutes. Air Fryer: transfer the chicken to the air fryer basket and cook at 400°F for 10-12 minutes or until skin is crispy. Oven: transfer the chicken to a baking sheet. Broil on high for 6-10 minutes or until the skin is crispy.
- Remove the trivet with the chickens and set aside. Set the cooker to sauté on high.
- In a small bowl: mix 1 tbsp cornstarch and 2 tbsp cold water together. Pour the mixture into the cooker. Let simmer for ~10 minutes or to desired consistently. Season with salt & pepper to taste.
Serve with salad, rice, mashed potatoes, vegetables or cauliflower rice (low-carb). Enjoy!
Video
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